Sharmis Passions

Quinoa Chocolate Cake Recipe

Sharmilee J — Sat, 14 Nov 2026 03:42:56 +0000

Quinoa Chocolate Cake is a soft and moist cake made using cooked quinoa, eggs, cocoa powder and sugar. This recipe is made without any flour or butter. It has a rich chocolate taste and you cannot feel the quinoa at all, also kids eat it happily as a tea time snack.

You can bake this cake with simple ingredients from the kitchen. The batter is made in a mixer jar so there is no need to whisk or mix by hand. It is a good way to use leftover cooked quinoa also. A slice of it goes well with a glass of cold milk.

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About Quinoa Chocolate Cake

Quinoa is a healthy grain which many people eat as rice or salad. Using it in a cake is a new idea for most of us. When it is blended with eggs and milk it becomes a smooth batter. The cake bakes soft and the quinoa gives a light nutty crunch to it.

The texture is moist and a little dense like a brownie. It is not dry because of the oil and blended quinoa. The taste is chocolaty and not too sweet. The edges become slightly crisp while baking and the inside stays soft and makes it enjoyable.

You can change this cake in a few ways. Some people add chopped walnuts or chocolate chips in the batter. You can also pour a little chocolate sauce on top while serving and a scoop of vanilla ice cream makes it a nice dessert.

I make this cake when I have cooked quinoa left in the refrigerator. My family did not guess the quinoa in it the first time. They finish the whole cake in a day and ask me to bake again.

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Quinoa Chocolate Cake Ingredients

Cooked Quinoa - I used cooked and cooled quinoa for this cake. It gives a soft and moist texture.
Cane Sugar - I added cane sugar for the sweetness. It gives a light brown colour to the cake. You can use white sugar but reduce the quantity.
Cocoa Powder - I used unsweetened cocoa powder for the chocolate taste. It also gives a deep brown colour to the cake. Use a good quality one for better flavour.
Eggs - I used eggs to bind everything together. It helps the cake to rise and stay soft. You can use room temperature eggs for better mixing.
Milk - I add milk to blend the batter smoothly. It gives a soft crumb to the cake. You can use almond milk also.
Oil - I use plain oil in this recipe. It keeps the cake moist for many days. Odourless oil is better so the chocolate taste comes in front.
Baking Powder - I added baking powder for the rise. It makes the cake light and fluffy.
Baking Soda - I use baking soda along with baking powder. It helps the cake to bake evenly and gives a good crumb.
Salt - I add a tiny pinch of salt to balance the sweetness. It brings out the chocolate flavour in the cake. Do not skip it.

How to make Quinoa Chocolate Cake Step by Step

1.Preheat at 175 deg C for 10 minutes. To a mixer jar add 2 eggs, milk and oil.

2.Add vanilla essence to it. Blend well for 5 seconds.

3.Now add cooked quinoa, cane sugar.

4.Then add cocoa powder , baking powder, baking soda and salt to it.

5.Blend until smooth (it will still be slightly coarse). After grinding I tasted and felt the sugar less so added little and gave a quick blend.

6.Prepare the baking mould by laying butter paper. Now pour this mixture into the mould. Tap few times to level the top.

7.Bake in preheated oven at 175 deg C for 20-25 minutes. Insert a tooth pick in the center to check if it comes out clean then its cooked, if its still goey then bake for few more mins and adjust accordingly. Cool down the gently invert to de mould. Remove the butter paper, cut and serve after completely cool.

Serve with chocolate sauce!

Expert Tips

Cool the quinoa - I let the cooked quinoa cool fully before blending. Warm or hot quinoa cooks the egg and spoils the batter.
Drain well - I drain the extra water from the quinoa after cooking. Wet quinoa makes the cake sticky in the middle.
Blending - I blend the batter till no whole grains are left. The batter will still be little coarse and that is fine.
Taste - I taste a small bit of the batter before baking. If the sugar is less I add a spoon and blend again.
Line the mould - I place butter paper in the baking mould before pouring. The cake comes out easily without breaking.
Cool before cutting - I let the cake cool completely before demoulding. A warm cake breaks and sticks to the knife.

Serving and Storage

Serve this with chocolate sauce and you can also add a scoop of ice cream on top and it goes well as a dessert after meals or as a snack with tea at home.

Store in a closed container in refrigerator and use within 3 days for best taste and texture and it stay good when stored properly. Warm it for few seconds before eating.

FAQS

1. Can I use white sugar instead of cane sugar?

Yes you can use white sugar and it works fine for this recipe. Reduce the quantity to ½ cup as it is sweeter.

2. Can I skip the eggs?

No eggs are needed to bind the batter and it will not set properly without it. You can try a flax egg but the texture will be different.

3. Why my cake is sticky inside?

It may be due to wet quinoa or less baking time. Drain the quinoa well and bake few more minutes next time.

4. How do I know the cake is baked?

Insert a tooth pick in the centre and check once. If it comes out clean the cake is ready.

5. Can I add chocolate chips?

Yes you can add chocolate chips and it give a good bite while eating. Mix them in the batter after blending.

If you have any more questions about this Quinoa Chocolate Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Quinoa Chocolate Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Quinoa Chocolate Cake Recipe

Course Breakfast, Dessert

Cuisine Indian

Keyword cake, Cake Recipes, chocolate recipes, dessert recipes, Muffins, quinoa recipes

Prep Time 20

Cook Time 25

Total Time 45

Servings pieces

Calories 83kcal

Author Sharmilee J

Ingredients

1 cup cooked quinoa
½ cup + 2 tablespoon cane sugar
¼ cup coco powder
2 nos eggs
⅓ cup milk
¼ cup oil
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Instructions

Preheat at 175 deg C for 10 mins. To a mixer jar add 2 eggs, milk and oil.
Add vanilla essence to it. Blend well for 5 seconds.
Now add cooked quinoa, cane sugar.
Blend until smooth(it will still be slightly coarse). After grinding I tasted and felt the sugar less so added little and gave a quick blend.
Prepare the baking mold by laying butter paper. Now pour this mixture into the mould.Tap few times to level the top.
Bake in preheated oven at 175 deg C for 20-25 mins.
Insert a tooth pick in the center to check if it comes out clean then its cooked, if its still gooey then bake for few more mins and adjust accordingly.
Cool down the gently invert to demould. Remove the butter paper, cut and serve after completely cool.
Serve Quinoa Chocolate Cake with chocolate sauce!

Notes

Cool the quinoa - I let the cooked quinoa cool fully before blending. Warm or hot quinoa cooks the egg and spoils the batter.
Drain well - I drain the extra water from the quinoa after cooking. Wet quinoa makes the cake sticky in the middle.
Blending - I blend the batter till no whole grains are left. The batter will still be little coarse and that is fine.
Taste - I taste a small bit of the batter before baking. If the sugar is less I add a spoon and blend again.
Line the mould - I place butter paper in the baking mould before pouring. The cake comes out easily without breaking.
Cool before cutting - I let the cake cool completely before demoulding. A warm cake breaks and sticks to the knife.

Nutrition

The post Quinoa Chocolate Cake Recipe appeared first on Sharmis Passions.

Vanilla Custard Milkshake Recipe

Sharmilee J — Fri, 13 Nov 2026 11:58:11 +0000

Vanilla Custard Milkshake is a thick and creamy drink made by blending chilled custard with frozen milk and vanilla extract. This recipe is made when you want a dessert like drink at home. It has a mild sweet taste with a soft vanilla flavour, tastes so delicious.

You can make the custard first and chill it for some time. It can be made in 25 minutes of work and the rest is only chilling. Frozen milk is used in place of ice cream so that shake stays cold and comes out thick and creamy. Do try this easy vanilla custard milkshake recipe and enjoy!!

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About Vanilla Custard Milkshake

Custard is a very common dessert in Indian homes and it is usually served with fruits. This milkshake is a different way of using the same custard. The custard is chilled and blended with frozen milk until it turns thick.

I love vanilla milkshake they serve at restaurants it will be so smooth and creamy as they use ice creams. I wanted to recreate it and using frozen milk always gives a nice creamy texture to milkshakes, adding custard gives richness to the shake as in restaurants.

The texture is smooth and creamy like a light pudding. It is not too thick so you can drink it with a straw yet thick, rich and creamy.

You can change this shake in a few ways, You can add some chopped fruits like banana or mango in the glass. You can also add a spoon of chocolate syrup on top. Chopped nuts and tutti frutti go well with it too.

I make this milkshake on holidays when the kids are at home. I keep the milk frozen and the custard ready from the previous day.

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Vanilla Custard Milkshake Ingredients

Frozen Milk - I used boiled milk that is cooled and kept in the freezer. It gives thickness and keeps the shake cold. You can break the cubes before blending.
Milk - I use boiled milk to cook the custard. It gives a creamy base to the shake. You can use full fat milk for a richer taste.
Sugar - I added sugar for mild sweetness. It dissolves well in hot milk. You can reduce it if you like less sweet.
Vanilla Custard Powder - I use vanilla custard powder to thicken the milk. It gives a light yellow colour and soft flavour. Mix it in cold milk first so there are no lumps.
Vanilla Essence - I added vanilla essence for a good aroma. It takes away the smell of the milk. You can use homemade vanilla extract also.

How to make Vanilla Custard Milkshake Step by Step

1.To a sauce pan - add milk to it. Boil and simmer for 2 minutes.

2.Meanwhile take ¼ cup milk in a small bowl , add custard powder to it. Mix well it should be runny without any lumps. Add this to boiled milk.

3.Add sugar to it.mix well and cook until it thickens. Make sure it doesn't form any lump. Keep mixing.

4.It will slightly coat the ladle like this that's the perfect stage switch off. Transfer to a container. I froze milk and kept it ready in a box.

5.Chill the custard for at least 30 minutes. After 30 minutes to a mixer jar add custard along with frozen milk.

6.Add vanilla essence, sugar if needed.Blend well until smooth and creamy.If your mixie gets stuck just the break the ice and run again.

Pour in serving glasses and Serve chilled!

Expert Tips

Mix without lumps - I mix the custard powder in cold milk till it is runny. This keeps the custard smooth and there are no lumps.
Stir continuously - I stir custard all the time after adding the powder. It does not stick to the bottom of the pan.
Check the stage - I switch off when the custard coats the back of the ladle. It thickens more when it cools.
Chill well - I keep the custard in the refrigerator for at least 30 minutes. Cold custard gives a thick shake.
Break the ice - I break the frozen milk into small pieces if the mixer gets stuck. It helps the blades to run easily.
Taste before sugar - I taste the shake once before adding more sugar. The custard is already sweet so extra sugar may not be needed.

Serving and Storage

Serve this chilled in tall glasses and you can add chopped nuts or few tutti frutti on top for serving and it goes well as a cool drink after meals or during holidays at home.

Store the custard in a closed box in refrigerator and use within 1 day for best taste and flavour and it stay good when stored properly. Blend with frozen milk only before serving.

FAQS

1. Can I use ice cream instead of frozen milk?

Yes you can use vanilla ice cream and it works fine for this recipe. Reduce sugar little bit because ice cream is sweet.

2. Can I use normal custard powder?

Yes you can use it and it still taste good. Add a little more vanilla extract for the flavour.

3. Why my custard has lumps?

It may be due to the custard powder not mixed well in cold milk. Mix it till runny and keep stirring while cooking.

4. Can I make the custard in advance?

Yes you can prepare it one day before and keep in refrigerator. Stir once before blending as it become thick.

5. Can I skip the vanilla essence?

Yes you can skip it if you use vanilla custard powder. But the essence gives a better aroma.

If you have any more questions about this Vanilla Custard Milkshake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Vanilla Custard Milkshake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Vanilla Custard Milkshake Recipe

Course Drinks

Cuisine American, Chinese, French, Indian, Italian, Mediterranean, Mexican

Keyword 30 mins recipes, custard recipes, drink recipes, Healthy tea time drink, milk recipes, milkshake recipes, Nutritional Beverage, Nutritional Drink

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 214kcal

Author Sharmilee J

Ingredients

1 cup milk boiled, cooled and freezed
¾ + ¼ cup milk
2 tablespoon sugar
2 teaspoon vanilla flavored custard powder
¼ teaspoon vanilla essence

Instructions

To a sauce pan - add milk to it.Boil and simmer for 2 mins.
Meanwhile take ¼ cup milk in a small bowl , add custard powder to it. Mix well it should be runny without any lumps. Add this to boiled milk.
Add sugar to it. mix well and cook until it thickens. Make sure it doesn't form any lump. Keep mixing.
It will slightly coat the ladle like this that's the perfect stage switch off. Transfer to a container. I freezed milk and kept it ready in a box.
Chill the custard for at least 30 mins. After 30 mins to a mixer jar add custard along with frozen milk.
Add vanilla essence, sugar if needed. Blend well until smooth and creamy. If your mixie gets stuck just the break the ice and run again.
Pour in serving glasses and Serve Vanilla Custard Milkshake chilled!

Notes

Mix without lumps - I mix the custard powder in cold milk till it is runny. This keeps the custard smooth and there are no lumps.
Stir continuously - I stir custard all the time after adding the powder. It does not stick to the bottom of the pan.
Check the stage - I switch off when the custard coats the back of the ladle. It thickens more when it cools.
Chill well - I keep the custard in the refrigerator for at least 30 minutes. Cold custard gives a thick shake.
Break the ice - I break the frozen milk into small pieces if the mixer gets stuck. It helps the blades to run easily.
Taste before sugar - I taste the shake once before adding more sugar. The custard is already sweet so extra sugar may not be needed.

Nutrition

The post Vanilla Custard Milkshake Recipe appeared first on Sharmis Passions.

Pista Milk Recipe

Sharmilee J — Thu, 12 Nov 2026 12:28:42 +0000

Pista Milk is a creamy and flavourful drink made by grinding pistachios with milk and simmering it with sugar and cardamom powder. This recipe can be served hot in the morning or chilled in the evening. It has a mild nutty taste with a soft aroma of cardamom. Kids and adults both will love it.

You can have this drink instead of tea or coffee. This can be made easily with 4 ingredients from the kitchen. Pista Milk is flavoured with pistachios and cardamom powder this pista milk tastes so good both hot and cold. It is also a good drink for guests on cold days.

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About Pista Milk

Pista Milk is a traditional drink in many Indian homes and it is made with dry fruits like badam, cashews also. The pistachio version has a light green colour which looks very pleasing in a glass. It is easy to make at home with few simple steps.

I love all nut based drinks so tried this pista milk or pista doodh, but surprisingly gugu loved it soo much. Surprise because he is fond of nuts but not a big fan of it when mixed with milk, but still when I gave him to taste, he loved it so much.

The texture is smooth and slightly thick with tiny bits of pistachio can be felt in every sip when the paste is coarsely ground. You can change this drink in a few ways. Some people add saffron strands for a rich taste.

You can also use honey or jaggery powder in place of sugar. A drop of green colour is optional if you want a bright shade. You can keep the pistachio paste ready in the refrigerator for a day.

I make this drink on cold evenings when everyone is at home. My kids like it more when it is served chilled in summer.

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Pista Milk Ingredients

Milk - I use full fat milk for this recipe. It gives a creamy base to the drink. You can use almond milk also.
Pistachios - I used pistachios for the main flavour. It gives a nutty taste and thick body to the milk. Use only unsalted ones.
Sugar - I added sugar for mild sweetness. It dissolves well in hot milk. You can reduce it or use jaggery powder.
Cardamom Powder - I use cardamom powder for the aroma. It goes very well with milk and pistachios. You can skip it if you do not like.

How to make Pista Milk Step by Step

1.Take pista in a cup add hot milk(boiled)to it.

2.Grind it to a coarse paste. Now to boiled milk add this paste.

3.Keep cooking in sim for 5 minutes. Add sugar for taste.

4.Add cardamom powder and simmer for 2 minutes. Switch off.If you prefer add a drop of green colour to it. Mix well.

Serve hot!

Expert Tips

Use unsalted pista - I always use plain unsalted pistachios. Salted ones spoil the taste of the milk.
Grind coarse - I grind the pistachios with hot milk to a coarse paste. Fine paste makes the drink very thick and heavy.
Simmer on low flame - I cook the milk on low flame and stir often. High flame makes the milk stick to the bottom.
Add sugar later - I add sugar after the paste is cooked. It helps to check the sweetness properly.
Chill well - I keep the milk in the refrigerator for few hours if I want it cold. It tastes better when it is well chilled.
Stir before serving - I stir the milk once before pouring in the glass. The pistachio bits settle at the bottom.

Serving and Storage

Serve this hot or chilled in a glass and you can add few chopped pistachios on top for serving and it goes well as a healthy drink in the morning or evening at home.

Store the leftover in a closed bottle in refrigerator and use within 1 day for best taste and flavour and it stay good when stored properly. Heat it little before drinking if you want it hot.

FAQS

1. Can I make pista milk without cooking?

Yes you can blend it with cold milk and it still taste good. But cooked milk gives a better flavour and thickness.

2. Can I use roasted pistachios?

Yes you can use them and it works fine for this recipe. Use unsalted ones only so the milk does not taste salty.

3. Why my pista milk is not green?

Pistachios give only a light shade after cooking. Add a drop of green colour if you want a bright colour.

4. Can I serve it chilled?

Yes you can chill it well in the refrigerator and serve in a tall glass. Stir once before pouring as the paste settle at the bottom.

5. Can I make it in advance?

Yes you can prepare and store in the refrigerator and it stays good for 1 day. Reheat or chill it before serving.

If you have any more questions about this Pista Milk Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Pista Milk Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Pista Milk Recipe

Course Drinks

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword cardamom powder recipe, drink recipes, Healthy tea time drink, milk recipes, Nutritional Beverage, Nutritional Drink, nuts recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings glass

Calories 180kcal

Author Sharmilee J

Ingredients

1 and ½ cups milk
2 tablespoon pistachios
2 teaspoon sugar
a pinch cardamom powder

Instructions

Take pista in a cup add hot milk (boiled) to it.
Grind it to a coarse paste. Now to boiled milk add this paste.
Keep cooking in sim for 5 mins. Add sugar for taste.
Add cardamom powder and simmer for 2mins.Switch of. If you prefer add a drop of green color to it. Mix well.
Serve Pista Milk hot!

Notes

Use unsalted pista - I always use plain unsalted pistachios. Salted ones spoil the taste of the milk.
Grind coarse - I grind the pistachios with hot milk to a coarse paste. Fine paste makes the drink very thick and heavy.
Simmer on low flame - I cook the milk on low flame and stir often. High flame makes the milk stick to the bottom.
Add sugar later - I add sugar after the paste is cooked. It helps to check the sweetness properly.
Chill well - I keep the milk in the refrigerator for few hours if I want it cold. It tastes better when it is well chilled.
Stir before serving - I stir the milk once before pouring in the glass. The pistachio bits settle at the bottom.

Nutrition

The post Pista Milk Recipe appeared first on Sharmis Passions.

Murmura Chivda Recipe (Puffed Rice Snack)

Sharmilee J — Thu, 12 Nov 2026 02:27:24 +0000

Murmura Chivda is a savoury snack made using puffed rice, peanuts, cashews, raisins, almonds, coconut, spice powders and tempering items. It has spicy, salty and slightly sweet taste which makes it very addictive to eat. It's popular as a quick homemade snack because it takes less time and ingredients are very simple.

It is prepared for evening tea time snack or when there is sudden craving for something crunchy. It feels lighter than many deep fried snacks but still very satisfying to eat. It can also be stored in container and eaten anytime during the day because it stays crisp for a long time, it is a good snack to keep ready at home.

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About Murmura Chivda

'Murmura' means puffed rice and 'Chivda' means dry snack mix. Murmura Chivda is a simple guilt free snack made with puffed rice also called murmura or pori. Puffed rice gets tossed with fried peanuts, roasted gram, nuts and spices.

This makes a crispy and crunchy snack with different textures and flavours together. It is commonly prepared in many homes since the ingredients are easily available. This comes together under 30 minutes so can be prepared easily and quickly.

Fried peanuts, almonds, cashews and coconut gives good crunch in each bite. Raisins add mild sweetness while spices adds heat and strong flavour. Each ingredient adds different bite which makes the snack more interesting.

This recipe has its flavour from the chilli powder, turmeric and fried curry leaves. All the ingredients together coat the puffed rice well and brings balanced taste.

I usually make this when I need quick snack at home. After cooling I store Murmura Chivda in a container so it stays crisp for later use. It is also easy to pack in a small box for travel or tea time snack.

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Murmura Chivda Video

Murmura Chivda Ingredients

Puffed rice - I used puffed rice for the light crisp texture which makes the snack enjoyable to eat. If puffed rice feels soft you can dry roast it in pan for few minutes to bring back its crispness.
Cashews - I chopped and added. It gives crunch and taste to the chivda.
Peanuts - I added for crunch and flavour, you can add in more peanuts if you like.
Fried gram dal - I used for extra crunch in the mixture. It gives mild nutty taste and blends easily with puffed rice.
Raisins - I added to bring slight sweetness in the mixture, they puff up when fried and taste good with spicy ingredients.
Almonds - I chopped and added for crunch and flavor. You can replace it with cashews.
Coconut - I added dried coconut flakes. It turns golden brown and crisp while frying, adds light coconut flavour and extra texture.
Curry leaves - I added for aroma and flavour, they become crisp when fried and adds that traditional taste.
Red chillies - I added red chillies to add more heat.
Chilli powder - I have used for heat and color. It coats puffed rice evenly and gives stronger flavour.
Turmeric powder - I added mainly for color in the snack. It also gives mild earthy taste in the mixture.
Powdered Sugar - I added small amount which is optional. It just balances spicy and salty flavour.
Oil - I used for frying, it helps release the flavour of the ingredients and coats the puffed rice nicely.

How to make Murmura Chivda Step by Step

1.To a pan add 2 ½ cups puffed rice and roast it slightly to make it crisp. Remove to a plate and set aside.

2.Add 3 tablespoon oil and heat it up. Add ¼ cup peanuts, fry until crisp and golden brown. Drain oil and remove it to a plate.

3.Add 2 tablespoon fried gram dal, fry until golden. Drain oil and remove it to the plate.

4.Add 2 tablespoon cashews, fry until golden brown. Drain oil and remove it to the plate.

5.Add 2 tablespoon almonds, fry tuntil golden brown. Drain oil and remove it to the plate.

6.Add 2 tablespoon raisins. Fry until it bulges and is golden brown. Drain oil and remove it to the plate.

7.Add 2 tablespoon dried coconut. Fry until golden brown. Drain oil and remove it to the plate.

8.Add 1 small sprig curry leaves, 3 small red chillies. Fry until it splutters.

9.Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and salt to taste. Add 1 teaspoon chilli powder if you like more spicy.

10.Give a quick mix.

11.Add roasted puffed rice, fried items and 1 teaspoon powdered sugar.

12.Mix it well.

Murmura Chivda is ready!

Expert Tips

Roasting - I always check puffed rice before using it. If it feels soft I roast it in pan for few minutes so it becomes crisp again.
Frying ingredients - I fry the peanuts, raisins and nuts in oil. It helps ingredients cook and release its full flavour.
Adjust spice - I add extra chillies for spicier taste. If making for children reduce chilli powder and red chillies.
Mixing - I just mix the fried ingredients well with puffed rice. This helps spices coat puffed rice more evenly.
Cooling - I cool the mix completely before storing. If stored while warm it loses the crisp texture.

Serving and Storage

Serve this with hot tea or coffee as crunchy snack. It also works well as quick snack during evening or when you want something light to munch.

Store in airtight container after it cools completely. It stays crisp for few days when kept covered properly.

FAQS

1.Can I add other nuts?

Yes you can add other nuts like cucumber seeds, sesame seeds etc.

2.Can I skip raisins?

Yes you can skip raisins you don't like or don't want sweetness.

3.Can I reduce the spice level?

Yes you can reduce chilli powder and red chillies. This makes Murmura Chivda mild in taste.

4.Why did puffed rice become soft?

Puffed rice becomes soft if it absorbs moisture from air. Roasting it in pan helps bring back crisp texture again.

5.How long Murmura Chivda stays fresh?

When stored in airtight container it usually stays crisp for about four to five days. Always keep container tightly closed after using.

If you have any more questions about this Murmura Chivda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Murmura Chivda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Murmura Chivda Recipe (Puffed Rice Snack)

Course Snack

Cuisine Indian

Keyword coconut recipes, peanut recipes, puffed rice recipes, savoury recipes, snack recipes

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 611kcal

Author Sharmilee J

Ingredients

2 ½ cups puffed rice
3 tablespoon oil
¼ cup peanuts
2 tablespoon fried gram dal
2 tablespoon cashews
2 tablespoon raisins
2 tablespoon almonds
2 tablespoon coconut
1 small sprig curry leaves
3 small red chillies
¼ teaspoon turmeric powder
½ teaspoon chilli powder
1 teaspoon powdered sugar
salt to taste

Instructions

To a pan add 2 ½ cups puffed rice and roast it slightly to make it crisp. Remove to a plate and set aside.
Add 3 tablespoon oil and heat it up. Add ¼ cup peanuts, fry until crisp and golden brown. Drain oil and remove it to a plate.
Add 2 tablespoon fried gram dal, fry until golden. Drain oil and remove it to the plate.
Add 2 tablespoon cashews, fry until golden brown. Drain oil and remove it to the plate.
Add 2 tablespoon almonds, fry tuntil golden brown. Drain oil and remove it to the plate.
Add 2 tablespoon raisins. Fry until it bulges and is golden brown. Drain oil and remove it to the plate.
Add 2 tablespoon dried coconut. Fry until golden brown. Drain oil and remove it to the plate.
Add 1 small sprig curry leaves, 3 small red chillies. Fry until it splutters.
Add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and salt to taste. Add 1 teaspoon chilli powder if you like more spicy.
Give a quick mix.
Add roasted puffed rice, fried items and 1 teaspoon powdered sugar.
Mix it well.
Murmura Chivda is ready!

Video

Notes

Roasting - I always check puffed rice before using it. If it feels soft I roast it in pan for few minutes so it becomes crisp again.
Frying ingredients - I fry the peanuts, raisins and nuts in oil. It helps ingredients cook and release its full flavour.
Adjust spice - I add extra chillies for spicier taste. If making for children reduce chilli powder and red chillies.
Mixing - I just mix the fried ingredients well with puffed rice. This helps spices coat puffed rice more evenly.
Cooling - I cool the mix completely before storing. If stored while warm it loses the crisp texture.

Nutrition

The post Murmura Chivda Recipe (Puffed Rice Snack) appeared first on Sharmis Passions.

Chocolate Syrup Recipe

Sharmilee J — Wed, 11 Nov 2026 12:47:59 +0000

Chocolate Syrup is a yummy sauce made by simmering cocoa powder with water and powdered sugar. Chocolate Sauce is a great spread for bread, chapathi and used as a topping for desserts and snacks. Kids like it very much with milk too.

It has a deep chocolate taste with a mild sweetness. There are no preservatives or artificial colours in it. It is a handy thing to keep in the refrigerator for ice cream, pancakes and cakes. One small bottle is enough for many glasses of milk.

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About Chocolate Syrup

Chocolate Syrup is a common thing in many kitchens now. Shops sell it in bottles and the price is high for a small quantity and is loaded with artificial colours and preservatives. This homemade one is so delicious and is a keeper.

This can be instantly mixed with milk and served, tastes so good that kids will sure love it. The taste is sweet with a slight bitter note from the cocoa powder. Vanilla essence gives a soft smell at the end.

You can use this syrup in many ways. Some people pour it over ice cream or brownies. It can also be used for chocolate lassi, milkshake, dessert cups and a little of it in coffee gives a mocha taste. This is very handy for making desserts.

I make this syrup on weekends when the kids ask for chocolate milk. My daughter takes the bottle from the refrigerator and adds it on her own. So I always keep one bottle ready for school days.

Similar Recipes

Chocolate Syrup Ingredients

Water - I use water to dissolve the sugar and cocoa powder. It helps the syrup to become smooth and shiny. Add it slowly so no lumps form.
Cane Sugar - I used cane sugar for the sweetness. It also gives the syrup a thick and glossy look. You can use white sugar also.
Cocoa Powder - I added unsweetened cocoa powder for the deep chocolate flavour. It gives a dark colour to the syrup. Use a good quality one for better taste.
Vanilla Essence - I use vanilla essence for a soft aroma. It takes away the raw smell of the cocoa. You can use homemade vanilla extract also.

How to make Chocolate Syrup Step by Step

1.To a sauce pan - add cane sugar and cocoa powder.

2.Add salt to it, Whisk well. Add water to it.

3.Whisk well without any lumps. Bring to a boil and simmer for 5-10 minutes.

4.Let it bubble up and become like a sauce. It will start to become thick, Switch off. Do not boil more it might give bitter taste.

5.See this is the consistency. Cool down completely then strain through metal strainer.

6.Now add vanilla essence to it,mix well.Store in a clean dry bottle.Mix to hot or chilled milk and serve. For 1 cup milk you can 2 teaspoon chocolate syrup or as per taste.

Serve hot or chilled!

Expert Tips

Mix before heating - I mix sugar, cocoa powder first and then add water. It helps to avoid lumps in the pan.
Whisk well - I whisk the mixture till it is smooth before keeping on the flame. Lumps are hard to remove once it starts to boil.
Use low flame - I simmer in low flame and stir often. High flame makes it bubble over and it burns at the bottom.
Do not overcook - I switch off when it starts to thicken slightly. Too much boiling gives a bitter taste and the syrup becomes hard when cold.
Strain it - I strain the syrup after it cools down. Small cocoa lumps stay behind and the syrup is smooth.
Add vanilla later - I add the vanilla essence after cooling. Heat takes away the aroma.

Serving and Storage

Serve this by mixing 2 teaspoons of syrup in 1 cup of hot or chilled milk and you can add little more for chilled milk and it goes well as a quick drink for kids at home.

Store in a clean dry bottle in refrigerator and use within 2 weeks for best taste and texture and it stay good when stored properly. Always use a dry spoon for taking it out.

FAQS

1. Can I use sweetened cocoa powder?

It is better to use unsweetened cocoa powder for this recipe. If you use sweetened one, reduce sugar little bit.

2. Why my syrup is thin?

It may look thin when it is hot and it thickens after cooling. If it is still thin, simmer little more on low flame.

3. Why it tastes bitter?

It may be due to overcooking or too much cocoa powder. Switch off the flame when it starts to thicken next time.

4. Can I use it for ice cream and cake?

Yes you can use it as a topping for ice cream and pancakes and it works fine. You can also add it to cake batter for chocolate taste.

5. Do I need to strain the syrup?

Yes it is better to strain it and it give a smooth texture. Strain it after it cools down completely.

If you have any more questions about this Chocolate Syrup Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Chocolate Syrup Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chocolate Syrup

Chocolate Syrup is a yummy, buttery handy ingredient to make chocolate flavoured milk, lassi, dessert and sweets. Chocolate Syrup is made by simmering coco powder with water & sugar. Chocolate Syrup at home is a treat for kids anytime!

Course how to, howtos

Cuisine American, Chinese, French, Indian, Indo Chinese, Italian, Japanese, Mediterranean, Mexican

Keyword chocolate recipes, drink recipes, Healthy tea time drink, Nutritional Beverage, Nutritional Drink, syrup recipes, vanilla recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings cup

Calories 41kcal

Author Sharmilee J

Ingredients

½ cup water
½ cup cane sugar
2 tablespoon cocoa powder
½ teaspoon vanilla essence

Instructions

To a sauce pan - add cane sugar and cocoa powder.
Add salt to it. Whisk well. Add water to it.
Whisk well without any lumps. Bring to a boil and simmer for 5-10 mins.
Let it bubble up and become like a sauce. It will start to become thick. Switch off. Do not boil more it might give bitter taste.
See this is the consistency. Cool down completely then strain through metal strainer.
Now add vanilla essence to it, mix well. Chocolate Syrup ready!
Store Chocolate Syrup in a clean dry bottle. Mix to hot or chilled milk and serve.

Notes

For 1 cup milk you can 2 teaspoon chocolate syrup or as per taste. For chilled milk you may need to add little more.

Nutrition

The post Chocolate Syrup Recipe appeared first on Sharmis Passions.

Pori Urundai Recipe

Sharmilee J — Tue, 10 Nov 2026 10:34:24 +0000

Pori Urundai is a traditional crispy sweet made using puffed rice and jaggery for Karthigai Deepam festival. Pori Urundai can be made for kids snacks as its healthy when compared to the readymade ones. Learn to make Pori Urundai with step by step pictures and video.

Pori Urundai is a crispy sweet snack made for Karthigai Deepam festival. Pori Urundai is a traditional neiveidhyam for Karthigai Deepam Festival. This is one of the quickest snack that you can prepare if you know the trick.

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About Pori Urundai

Pori Urundai is a sweet snack made with puffed rice, jaggery, cardamom powder and ghee as ingredients. 'Pori' in tamil means puffed rice in English and murmura in Hindi. Pori Urundai is traditionally made for Karthigai Deepam. Pori Urundai is quick to make snack to satisfy sudden sweet cravings.

Karthigai Deepam is festival of lights, celebrated in the Tamil month of Karthigai. It is celebrated during the month of Karthigai (November-December). As a result the festival named 'Karthigai' after the tamil month and 'Deepam' is lights. Most of the families in Tamil Nadu make Pori Urundai for this festival.

It has more shelf life unlike other ladoo varieties. I have made Pori urundai many times before and wanted to post it here this year. Pori Urundai is also called Murmura ladoo or puffed rice jaggery balls.

Above all, this puffed rice snack is very healthy. So we can make it more often and store it. For instance we can make well ahead to use it for kids school snack box. Both my kids are fond of this so I buy pori often to make pori urundai and kara pori.

Pori Urundai Video

Pori Urundai Short Video

Similar Recipes

Pori Urundai Ingredients

Pori (Puffed rice) - I have used rice pori here but traditionally nel pori is used for making pori urundai. Pori can be either aval pori or nel pori.
Jaggery - Use good quality jaggery but make sure to always strain before using the syrup to avoid impurities.
Cardamom powder - The main flavoring for pori urundai is cardamom powder.
Ghee - Ghee is used for flavor and to reduce stickiness while shaping.

How to make Pori Urundai Recipe Step by Step

1. Crush and measure ½ cup jaggery.

2.Add measured jaggery to the pan.

2.Add ¼ cup water to it.

3.Mix well, heat it until jaggery dissolves completely.

4.Strain the syrup to remove the impurities. Discard the remains.

5.Strain to remove impurities. Discard the remains.

6. Add the strained jaggery syrup to the pan and heat it up another time.

7. Then add a pinch of cardamom powder, 1 teaspoon ghee and keep cooking in low flame. Keep a separate plate ready filled with little water.

8. Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.

9. First it will form soft loose ball as shown below.

10. Cook for few more seconds, then it forms a firm hard ball as shown below. This is the consistency we need.

11.So when this consistency is reached, add the pori.

12. Now mix well, so that pori gets completely coated with the syrup.

13. After that, grease your palms with ghee, roll them into tight balls taking care not to break the pori.

14.Similarly repeat to finish to make more pori urundai. Pori urundai ready.

Expert Tips

Pori - Check if pori is crisp and fresh. If it is soft roast in kadai for few minutes until it becomes crisp and then proceed.
Jaggery consistency - Keep an eye while checking consistency. If you miss it, you will not be able to form balls. Jaggery should form a hard ball that is the perfect consistency.
Add pori at the right time - Add pori immediately after the jaggery forms hard ball consistency and mix it well.
Greasing and Shaping - Immediately grease your hands with ghee and start shaping into balls.
Storing - Store in a clean dry airtight container to retain crispness.
Others - Use the same method for making nel pori urundai, kadala mittai, pottukadalai mittai etc.

Serving and Storage

Store in an airtight container keeps well for about 10 days in room temperature itself. I wouldn't recommend freezing or storing in fridge for later use, the syrup may harden and will be almost inedible.

FAQS

1.What is Pori Urundai?

Pori Urundai is a crispy sweet snack made with puffed rice(pori) and jaggery as main ingredients. It can be made as a regular snack too but it is traditionally made for Karthigai Deepam festival.

2.How to make Pori Urundai?

Make jaggery syrup : Take jaggery and water in a pan, strain to remove impurities with no consistency checks.Again add it to pan and heat it up for making jaggery syrup.
Jaggery syrup consistency : First it will form soft loose ball then forms a firm hard ball when thrown on a vessel will give a tang sound.This is the jaggery syrup consistency we need.
Shape into balls : Add the pori, mix well until evenly distributed then shape into balls immediately.

3.What type of pori to use?

You can either use aval pori as I have used here or nelpori too. This recipe can be used to make kadala mittai, pottukadalai urundai too.

4.What type of jaggery to use and consistency to check for pori urundai?

You can use any jaggery variety either the powdered ones or the hard balls. Just dissolve jaggery in water then strain and use the syrup. We need hard ball consistency in jaggery syrup for pori urundai.

5.Pori hardens - not able to shape into balls?

Just heat up the pan for the pori to loosen, gather using a spatula then you can shape them into balls.

If you have any more questions on making of this Pori Urundai Recipe do mail me at sharmispassions@gmail.com
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pori Urundai Recipe? Do let me know how you liked it. Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pori Urundai Recipe

Course Snack

Cuisine Indian

Keyword karthigai deepam recipes, karthigai pori recipe, karthigai recipes, pori urundai, puffed rice recipes, sweet recipes

Prep Time 5

Cook Time 15

Total Time 20

Servings pori urundai

Calories 51kcal

Author Sharmilee J

Ingredients

3 and ½ cups pori puffed rice
½ cup jaggery
¼ cup water
a pinch cardamom powder
1 teaspoon ghee to grease hands

Instructions

Measure jaggery, add it to a pan, add water and mix it well.
Heat it up for 2 mins,let jaggery dissolve. Strain to remove impurities.
Add the strained jaggery syrup to the pan and heat it up another time. Then add elachi powder and keep cooking in low flame.
Keep a separate plate ready filled with little water.Take a drop of jaggery syrup and put it in water, it should stand firm as shown in pic below. However, it should not dissolve.
First it will form soft loose ball then forms a firm hard ball as shown below. It should not be loose(soft ball) when you roll it with your fingers. This is the consistency we need. So when this consistency is reached, add the pori.
After that, grease your palms with ghee or oil, roll them into tight balls taking care not to break the pori. Similarly repeat to finish.
Grease your palms with ghee or oil and roll them into tight balls taking care not to break the pori.
If kept outside it will become soggy, therefore store in airtight container and enjoy. Enjoy Pori Urundai!

Video

Notes

Pori - Check if pori is crisp and fresh. If it is soft roast in kadai for few minutes until it becomes crisp and then proceed.
Jaggery consistency - Keep an eye while checking consistency. If you miss it, you will not be able to form balls. Jaggery should form a hard ball that is the perfect consistency.
Add pori at the right time - Add pori immediately after the jaggery forms hard ball consistency and mix it well.
Greasing and Shaping - Immediately grease your hands with ghee and start shaping into balls.
Storing - Store in a clean dry airtight container to retain crispness.
Others - Use the same method for making nel pori urundai, kadala mittai, pottukadalai mittai etc.

Nutrition

The post Pori Urundai Recipe appeared first on Sharmis Passions.

Karthigai Deepam Recipes

Sharmilee J — Tue, 10 Nov 2026 10:26:20 +0000

Karthigai Deepam Recipes - a collection of traditional recipes like pori urundai, nei appam, kadala mittai, rava appam, wheat flour appam, instant nei appam, maavilaku, sweet adai, payasam, vadai is made for Karthigai Deepam festival and the recipes with with step by step pictures and video are shared here.

Karthigai Deepam lights up the homes and the delicacies made on that day fills up the heart. I have put up an extensive range of dishes that are made on Karthigai Deepam festival for your reference.

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About Karthigai Deepam

Karthigai Deepam, Thirukarthikai or Karthikai Vilakkidu is a typical festival of lights of the southern part of India. Karthigai Deepam is celebrated on 24th November, Tuesday this year 2026.

Karthigai Deepam, is celebrated on the full moon day when the moon is in line with the six-star constellation called Karthigai. People light lamps in their homes, temples and the workplace on Karthigai Deepam.

The home looks heavenly with oil lit lamps everywhere. The idea behind this festival is to keep away bad things from life and welcome the good and holy things of life.

Karthigai Deepam - A History

It is believed that Lord Shiva created Muruga from his 3rd eye of six primary faces and each of them brought up by the six Karthigai nymphs and later merged into one by his mother Parvati as Lord Karthikeya.

As the six nymphs helped in growing the child, Lord Shiva blessed immortality to the six nymphs as ever living stars on the sky.

Any worship performed to this six stars is equal to worshiping Lord Muruga himself. They are worshiped by lighting up rows of oil lamps / Deepam in the evening of the festival day around the houses and streets. Karthikai Deepam is also known as Karthikeya, or Muruga's birthday.

Thiruvanamalai Karthigai Deepam

Karthigai Deepam is very famous in Thiruvanamalai temple and the entire mountain is worshipped as Shiva lingam. Maha Deepam will be lit at around 6 pm at the top of 2668 ft high holy mountain using nearly 3500 kg of ghee which will be visible around the Holy Mountain in a radius of 35 km. Lakhs of devotees will perform 16 km Girivalam round the mountain on Karthigai Deepam.

Karthigai Deepam Recipes Video

Memories

When I was young there used to be a competition with my friends in the road where I lived in as to whose home lights up more deepam / lamps. We then go out around the to watch the lights displayed in homes - it is a bliss!

We reserve a portion of crackers purchased during Diwali to burst on this day. Mittu is christened in devout of Lord Karthikeya in whose name this festival is celebrated. In summary, people await for this festival as it brings lot of positivity to home!

Karthigai Deepam Recipes

1.Pori Urundai: Puffed rice balls made using jaggery syrup is called Pori Urundai. All the families that celebrate Karthigai make Pori Urundai and offer as neiveidhyam to god and then consume. Nel Pori Urundai, Karthigai Pori, Karutpatti Pori urundai, Chocolate Pori urundai, Kadalai Urundai, Pottukadalai Urundai, Karthigai Aval Pori, Aval Pottukadalai Urundai, Peanut ladoo, Pani Olai Kozhukattai, are the related Urundai recipes quiet commonly made on Karthigai Deepam.

2.Appam: Ghee fried pancakes are called Nei appam. It is traditional to make it along with Pori Urundai in southern Tamilnadu. Karthigai appam, Thinai Nei Appam, Wheat flour Appam, Rava Appam, Instant Nei Appam are the related Appam recipes that are made on Karthigai Deepam.

3.Maavilaku: In rural areas of Tamilnadu, people make Maavilaku as Neiveidhyam to God when they visit temples and make a wish to god. Maavilaku is a rice flour, jaggery mix mold in which oil is lit and made as lamp for God. Some of the people observe full fasting on the day, pray with maavilaku and they break the fasting with Maavilaku. Edible Karthigai Vilaku Kozhukattai is another version you can try at home.

4.Adai: Adai is the savoury version of pancakes. Adai is made as a savoury combo for the Pori Urundai on Karthigai Deepam. Karthigai Vella Adai, Milagu Adai and plain Adai are made in the families for the dinner on Karthigai Deepam.

5.Karthigai Pori : Karthigai pori is a traditional sweet snack made for Karthigai deepam festival. Karthigai Pori is made either with aval pori or nel pori. Easy karthigai pori made with puffed rice and jaggery as main ingredients.

Serving & Storing Suggestions

Pori Urundai / Ladoo Recipes will be good for 2-3 days when stored in an airtight container. Refrigeration is not needed. However if we want to reserve for friends & relatives for 4-7 days, we can refrigerate.

FAQS

1.What is Karthigai Deepam?

Karthigai Deepam or Karthikai is festival of lights celebrated on the Poornima / Full moon day and marks the birth / creation of Lord Muruga from the 3rd eye of Lord Shiva.

2.How do you celebrate Karthigai Deepam at home?

Karthigai Deepam is celebrated by lighting rows of lamps, making Pori Urundai, do pooja to god and then dining together.
a. Get the lamps ready before the day of Karthigai Deepam either by purchasing them or retrieving them from our racks. Also purchase couple of liters of Deepam Oil to light the lamps.
b. Draw Kolam in the entrance of the house & puja room and place lamps
c. Place the lamps on the maadam, entrance, doors, walls, balcony; fill them with oil and light them (Be safe to handle the lights)
d. Prepare Pori urundai / sweet of your choice
e. Gather the family members, offer the sweets to God (Shiva, Muruga / Karthikeya) take aarathi & pray
f. Burst crackers
g. Share sweets with friends and neighbors
h. Entire family dines together

3.Name the important recipe / dish to make on Karthigai Deepam?

Pori Urundai is the most common & traditional recipe made on Karthigai Deepam. Nei Appam and Milagu Adai as add-ons will be a treat to celebrate Karthigai.

4.Is it a must to fast on Karthigai Deepam?

It is good to do fasting on all Pournami (Full moon day) for long life and very special to fast on Karthigai Deepam. However it is not a mandatory custom.

5.When Karthigai Deepam is celebrated this year?

Karthigai Deepam is celebrated on 13th December 2024 (Friday) - Full moon / Pournami day.

If you have any more questions about this Karthigai deepam recipes do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karthigai deepam recipes ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Karthigai Deepam | Karthigai Deepam Recipes

Karthigai Deepam Recipes - A collection of karathigai deepam recipes which includes appam, nei appa, pori urundai, kozhukattai etc.

Course Snack

Cuisine Indian

Keyword deepam recipes, instant nei appam, karthigai deepam recipes, karthigai recipes, pori urundai

Prep Time 20

Cook Time 25

Total Time 45

Calories 500kcal

Author Sharmilee J

Ingredients

puffed rice
rice flour
oil to deep fry
jaggery

Video

Nutrition

The post Karthigai Deepam Recipes appeared first on Sharmis Passions.

Mango Sarbath Recipe

Sharmilee J — Tue, 10 Nov 2026 10:22:01 +0000

Mango Sarbath is a cool and fruity drink made by mixing mango puree with nannari syrup and lemon juice. This recipe is made in summer when the heat is too much and the body needs something cooling. It has a sweet mango taste with a mild flavour from nannari.

This sarbath uses only few things from the kitchen and the nannari syrup is the main flavour. Ice cubes are added at the end so it stays cold for long. It is a good drink to serve when relatives visit in the afternoon.

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About Mango Sarbath

Sarbath is a very old cool drink in Tamil Nadu and nannari flavour is the most loved one. The nannari root is known for cooling the body in hot weather. Many roadside shops sell nannari sarbath with lemon and ice. Mango Sarbath is a fruit version of the same drink.

Mango Sarbath is a combo that is unique and interesting to try. Nannari is one of the best body coolant during summer and the combo with mango is sure a variation. I kept it mild on the nannari syrup as I didn't want it to overpower the mango flavour, do try this interesting mango nannari combo and enjoy!

You can change this drink in a few ways.You can also add some soaked sabja seeds to make it more cooling. You can also use sparkling water in place of plain water for a fizzy drink. A few mint leaves on top also give a fresh smell.

I make this drink in summer when the mangoes at home are very ripe. My kids like it more than the packed juices from the shop. I keep the nannari syrup ready in the kitchen so it is quick to make.

Similar Recipes

Mango Sarbath Ingredients

Mango - I use ripe and sweet mangoes chopped roughly. It gives colour and main flavour to the drink. You can use any mango without much fibre.
Water - I added water to make the puree thin and easy to drink. Use chilled water if you do not want to add ice cubes.
Nannari Syrup - I used homemade nannari syrup for this recipe. It gives a cool taste and a soft herbal smell. You can use store bought syrup also.
Lemon - I added lemon juice to balance the sweetness. It gives a mild tanginess to the drink. You can add more if you like it tangy.
Ice Cubes - I added ice cubes to keep the drink cold. It also makes the drink thin so extra water is not needed. You can skip it if you use chilled water.

How to make Mango Sarbath Step by Step

1.To a mixer add chopped mangoes, add ½ cup water and puree it.

2.Transfer this to a container. Add 1 cup water to mixie rinse and add it to dilute the juice.

3.Then add nannari syrup and lemon juice. Whisk well for even mixing. Adjust consistency according to your liking, add more water if needed.

4.I added ice cubes do didn't add more water. If you want you can add chilled water instead of ice cubes too.

Serve chilled!

Expert Tips

Use ripe mango - I pick mangoes which are soft and smells sweet.
Strain if needed - I strain the puree when the mango has fibre. The drink feels smooth this way.
Rinse the mixer - I pour some water in the mixer jar and rinse it. This way all the mango pulp goes into the drink.
Add syrup slowly - I add nannari syrup little by little and taste once. Some syrups are very sweet and too much makes the drink heavy.
Whisk well - I whisk the drink for few seconds after adding the syrup. It mixes evenly and there is no heavy layer at the bottom.
Add lemon at the end - I add lemon juice at last. It keeps the fresh taste and the colour stays bright.

Serving and Storage

Serve this chilled in tall glasses and you can add few ice cubes or mint leaves on top for serving and it goes well as a cool drink in the afternoon or during guests visit at home.

Store the leftover in a closed bottle in refrigerator and use within 1 day for best taste and flavour and it stay good when stored properly. Stir well before drinking.

FAQS

1. Can I use store bought nannari syrup?

Yes you can use store bought syrup and it works fine for this recipe. Add little and taste check it first because some brands are very sweet.

2. Can I use frozen mangoes?

Yes you can use frozen mango pieces and it still taste good. Thaw it little before blending so it mixes smooth.

3. Why my sarbath is too thick?

It may be due to more mango or less water. Add chilled water little by little till you get the right thickness.

4. Can I add sugar to the sarbath?

Yes you can add little sugar if the mango is not sweet and it mix well. Nannari syrup is already sweet so taste once before adding.

5. Can I make it in advance?

Yes you can make it and keep in refrigerator and it stays good for 1 day. Add ice cubes only before serving.

If you have any more questions about this Mango Sarbath Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Mango Sarbath Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Mango Sarbath Recipe

Course Drinks

Cuisine Indian

Keyword drink recipes, easy mango recipes, Healthy tea time drink, juice recipes, nannari sarbath recipe, Nutritional Beverage, Nutritional Drink, sarbath recipe

Prep Time 15

Total Time 15

Servings glass

Calories 61kcal

Author Sharmilee J

Ingredients

¾ cup mangoes chopped
1 ½ cups water
2 tablespoon nannari syrup
½ of small lemon
few ice cubes

Instructions

To a mixer add chopped mangoes, add ½ cup water and puree it.
Transfer this to a container. Add 1 cup water to mixie rinse and add it to dilute the juice.
Then add nannari syrup and lemon juice. Whisk well for even mixing. Adjust consistency according to your liking, add more water if needed.
I added ice cubes do didn't add more water. If you want you can add chilled water instead of ice cubes too.
Serve Mango Sarbath chilled!

Notes

Use ripe mango - I pick mangoes which are soft and smells sweet.
Strain if needed - I strain the puree when the mango has fibre. The drink feels smooth this way.
Rinse the mixer - I pour some water in the mixer jar and rinse it. This way all the mango pulp goes into the drink.
Add syrup slowly - I add nannari syrup little by little and taste once. Some syrups are very sweet and too much makes the drink heavy.
Whisk well - I whisk the drink for few seconds after adding the syrup. It mixes evenly and there is no heavy layer at the bottom.
Add lemon at the end - I add lemon juice at last. It keeps the fresh taste and the colour stays bright.

Nutrition

The post Mango Sarbath Recipe appeared first on Sharmis Passions.

Mango Piyush Recipe

Sharmilee J — Tue, 10 Nov 2026 04:45:16 +0000

Mango Piyush is a rich and creamy drink made by blending curd with shrikand, mango pulp, nuts and flavours. This recipe is made in summer when mangoes are sweet and easy to fin. It has a creamy taste with a mild tang from the curd.

It needs only 10 minutes of work and then the drink is chilled in the refrigerator for 30 minutes. Cold Piyush tastes better than the one served right after blending. A small glass is filling so it works as a light dessert also.You can serve this drink to guests or have it on a relaxed holiday.

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About Mango Piyush

Piyush comes from Maharashtra and Gujarat where it is served with a festival meal. Shrikhand is the main part and it is mixed with milk to make a drinkable form. Mango Piyush is the summer version of it. Some restaurants keep it as a cold drink on the menu in mango season.

Mango Piyush is a delicious summer cooling drink.It is a close cousin to lassi, the main thing is that piyush has shrikhand so its more rich and creamy.After trying piyush wanted to try mango flavour too as the kids loved piyush so much, and as expected this was a huge hit too.

This recipe has a thick and smooth texture like a lassi. It has a creamy feel because of the shrikhand. This has sweet taste with a little sourness from the curd and the mango flavour comes at the end. Cardamom powder and nutmeg powder adds a warm smell to the drink.

You can change this drink in a few ways. Some people use mango flavoured shrikhand to get a strong taste. You can also add chopped almonds or cashews along with pistachios.

I make this drink on weekends when the mangoes at home are very ripe. Everyone at home drinks it after lunch and ask for another glass. I keep the shrikhand ready in the refrigerator so it is quick to make.

Similar Recipes

Mango Piyush Ingredients

Curd - I use fresh and thick curd for this recipe. Do not use very sour curd.
Shrikhand - I used store bought shrikhand for sweetness and thick texture. You can use any flavour you like.
Mango - I added ripe and sweet mangoes chopped roughly. It gives the colour and main flavour to the drink. You can use alphonso or any mangoes without fibre.
Milk - I use boiled milk that is cooled and chilled. It makes the drink light and easy to pour. You can add more if you want a thin drink.
Sugar - I added sugar only if the mango is not sweet enough.
Cardamom Powder - I added cardamom powder for a fresh aroma. It goes well with curd and mango. You can use freshly ground one for better smell.
Nutmeg Powder - I use a tiny pinch of nutmeg powder. It gives a warm flavour but it is strong. You can skip it if you do not like.
Pistachios - I added chopped pistachios for a light crunch. It also gives a mild nutty taste on top. You can use almonds also.
Saffron - I use saffron for the aroma and golden colour. It looks good on the top of the glass. You can soak it in warm milk before using.

How to make Mango Piyush Step by Step

1.To a mixing bowl add curd, then add milk and shrikhand(I used store bought).

2.Add cardamom powder, saffron strands and nutmeg powder along with required sugar.

3.To a blender, transfer the other ingredients to the mixer jar. Blend until smooth and creamy. Adjust consistency according to preference. Thin it by adding more milk if you want.

Serve chilled!

Expert Tips

Use ripe mango - I choose mangoes which are soft and smells sweet.
Use thick curd - I always use thick curd for this drink. Thin curd makes the piyush watery and lose the creamy taste.
Blend till smooth - I blend till there are no lumps in the jar. Shrikhand is thick and it takes some time to blend well.
Add milk slowly - I add the milk little by little and check the thickness. It is easy to thin it later but you cannot make it thick again.
Chill well - I keep the drink in the refrigerator for 30 minutes before serving. Cold Piyush feels more refreshing in the hot weather.
Soak the saffron - I soak the saffron in warm milk for few minutes. The colour and aroma spreads well in the whole drink.

Serving and Storage

Serve this chilled in tall glasses and you can add chopped pistachios and few saffron strands on top for serving and it goes well as a cool drink after lunch or during guests visit at home.

Store leftover in a closed bottle in refrigerator and use within 1 day for best taste and texture and it stays good when stored properly. Stir well before drinking.

FAQS

1. Can I make mango piyush without shrikhand?

Yes you can make it with only curd and mango and it still taste good. Add little more sugar and cardamom powder for better flavour.

2. Can I use frozen mango?

Yes you can use frozen mango pieces and it works fine for this recipe. Thaw it little before blending so it mix smooth.

3. Why my piyush is thin?

It may be due to watery curd or too much milk. Use thick curd and add milk slowly next time.

4. Can I skip the nutmeg powder?

Yes you can skip it and the drink still taste good. Nutmeg gives a mild warm flavour.

5. Can I make it in advance?

Yes you can blend and keep in refrigerator and it stays good for 1 day. Stir well before serving because it settle at the bottom.

If you have any more questions about this Mango Piyush Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Mango Piyush Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Mango Piyush Recipe

Course Dessert, Drinks

Cuisine Indian

Keyword cardamom powder recipe, curd recipes, dessert recipes, drink recipes, easy mango recipes, Healthy tea time drink, juice recipes, milk recipes, Nutritional Drink, nuts recipes, yogurt recipes

Prep Time 10

Cook Time 5

Chilling Time 30

Total Time 45

Servings glasses

Calories 376kcal

Author Sharmilee J

Ingredients

½ cup curd
½ cup shrikhand
½ cup mango chopped roughly
1 cup milk boiled and cooled
2 teaspoon sugar
½ teaspoon cardamom powder
a pinch nutmeg powder optional
1 tablespoon pistachios chopped
a pinch saffron

Instructions

To a mixing bowl add curd, then add milk and shrikhand (I used store bought).
Add cardamom powder, saffron strands and nutmeg powder along with required sugar.
To a blender, transfer the other ingredients to the mixer jar. Blend until smooth and creamy. Adjust consistency according to preference. Thin it by adding more milk if you want.
Serve Mango Piyush chilled!

Notes

Use ripe mango - I choose mangoes which are soft and smells sweet.
Use thick curd - I always use thick curd for this drink. Thin curd makes the piyush watery and lose the creamy taste.
Blend till smooth - I blend till there are no lumps in the jar. Shrikhand is thick and it takes some time to blend well.
Add milk slowly - I add the milk little by little and check the thickness. It is easy to thin it later but you cannot make it thick again.
Chill well - I keep the drink in the refrigerator for 30 minutes before serving. Cold Piyush feels more refreshing in the hot weather.
Soak the saffron - I soak the saffron in warm milk for few minutes. The colour and aroma spreads well in the whole drink.

Nutrition

The post Mango Piyush Recipe appeared first on Sharmis Passions.

Onion Thokku Recipe (Vengaya Thokku)

Sharmilee J — Sat, 07 Nov 2026 02:11:19 +0000

Onion Thokku is a tangy and spicy side dish made by grinding onion and garlic with red chillies and cooking it in gingelly oil. This recipe is a good side for idli, dosa and hot rice. It is ready in 30 minutes with very few ingredients. It has a mild sweet taste from the onion with a little sourness from tamarind.

Onion Thokku stays good for many days so it is useful on busy mornings and for travel. A small spoon of it is enough for a full plate of rice. You can keep it in the refrigerator for more than a week. The tadka at the end gives a soft aroma to the thokku.

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About Onion Thokku

Onion Thokku is also called Vengaya Thokku in Tamil Nadu. Thokku is a thick pickle like side dish which is cooked in oil till it turns dark and rich. It is made with onion, garlic and chillies in most homes. Some people add a little jaggery for mild sweetness.

The texture is soft and thick with a paste like feel. The colour is deep red and slightly dark because the paste is cooked in low flame for a long time. The taste is spicy with a mild tang. The raw smell of onion goes away and a good aroma of gingelly oil comes in.

You can adjust this thokku as per your taste and also you can add few tomatoes for tanginess. You can reduce the chillies for kids or add more for a strong spice. This recipe also works with big onion but small onion gives a better flavour.

I make this thokku when I have no time to cook a side dish. It is always ready in my refrigerator for lunch box days. My family likes it with hot dosa and a spoon of ghee.

Similar Recipes

Onion Thokku Ingredients

Small Onion - I use small onion as the main ingredient for this recipe. It gives a natural sweetness. You can use big onion also.
Garlic - I used garlic for the strong aroma and taste. It goes well with onion and gives a good flavour. You can skip it if you do not like the smell.
Tamarind - I added tamarind for a light sour taste. It balances the spice and sweetness of onion.
Red Chillies - I use dry red chillies for the colour and spice. It gives a deep red shade to the thokku.
Gingelly Oil - I used gingelly oil to cook the paste. It gives a rich aroma and helps the thokku stay fresh for many days
Salt - I added salt as per taste. It also helps the thokku to stay good for longer time.
Mustard Seeds - I use mustard seeds for tempering.
Curry Leaves - I added curry leaves for fresh aroma. It goes well with gingelly oil and onion.
Hing - I used a tiny pinch of hing in the tadka. It gives a strong smell and helps the stomach feels light.

How to make Small Onion Thokku Step by Step

1.To a mixer jar - add small onion, garlic, tamarind

2.Add red chillies and salt to it.

3.Grind it a paste without adding water, Set aside. Heat gingelly oil in a kadai - add onion paste to it.

4. Saute till it thickens and raw smell leaves. Keep sauteing in low flame for at least 10 minutes, it will come together without sticking much and the colour changes to a darker shade. This is the correct stage to switch off.

5.Though this tadka is optional I prefer doing it. Heat oil in a tadka pan add mustard seeds let it splutter, then add curry leaves and a pinch of hing. Transfer tadka to thokku. Mix well and serve.

Keeps well for 3 days in room temperature and for about 10 days in fridge.

Expert Tips

Grinding - I grind the onion mixture without adding water. Water makes the thokku spoil fast and it takes more time to cook.
Use low flame - I cook the paste on low flame and stir often. High flame burns the bottom and the thokku turns bitter.
Check the oil - I wait till the oil starts to leave the sides of the pan. This is the right time to switch off the stove.
Colour - I look for a dark shade and no raw smell. The paste should come together and not stick much to the pan.
Tempering - I do the tadka as the last step and mix it well. It is optional but it gives a very good aroma.
Use a dry spoon - I always take the thokku with a clean and dry spoon. A wet spoon makes the thokku spoil fast.

Serving and Storage

Serve this with hot idli and dosa and you can also have it with curd rice or sambar rice and it goes well as a side dish for lunch or dinner at home.

Keep it in a clean and dry glass jar and it stays good for 3 days at room temperature and for about 10 days in the refrigerator. Always use a dry spoon and it stay good when stored properly.

FAQS

1. Can I use big onion for this thokku?

Yes you can use big onion and it works fine for this recipe. But small onion gives better taste and colour.

2. Can I skip the tempering?

Yes you can skip the tempering and it still taste good. But it gives a nice aroma so I always do it.

3. Why my thokku is not thick?

It may be due to less cooking time or too much water in the onion. Cook it little more on low flame till it leaves oil.

4. Can I skip the tadka?

Yes you can skip it and it still taste good. But the tadka gives a good smell and flavour.

5. Can I add tomoto?

Yes you can add some tomatoes for flavour and taste.

If you have any more questions about this Onion Thokku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Onion Thokku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Onion Thokku Recipe | Vengaya Thokku Recipe

Course Side Dish

Cuisine Indian

Keyword instant pickle, Kerala Meal Sidedish, meals, pickle recipes, Side Dish

Prep Time 15

Cook Time 15

Total Time 30

Servings cup

Calories 172kcal

Author Sharmilee J

Ingredients

1 cup small onion
2 nos garlic
½ teaspoon tamarind
6 nos red chillies
3 tablespoon gingelly oil
salt to taste

To temper:

1 teaspoon gingelly oil
¼ teaspoon mustard seeds
few nos curry leaves
a tiny pinch hing

Instructions

To a mixer jar - add small onion, garlic, tamarind.
Add red chillies and salt to it.
Grind it a paste without adding water. Set aside.
Heat gingelly oil in a kadai - add onion paste to it.
Saute till it thickens and raw smell leaves.
Keep sauteing in low flame for atleast 10 mins , it will come together without sticking much and the color changes to a darker shade. This is the correct stage to switch off.
Heat oil in a tadka pan add mustard seeds let it splutter, then add curry leaves and a pinch of hing. Though this tadka is optional I prefer doing it.
Transfer tadka to thokku. Mix well and serve.
Keeps well for 3 days in room temperature and for about 10 days in fridge. Vengaya Thokku ready!

Video

Notes

Grinding - I grind the onion mixture without adding water. Water makes the thokku spoil fast and it takes more time to cook.
Use low flame - I cook the paste on low flame and stir often. High flame burns the bottom and the thokku turns bitter.
Check the oil - I wait till the oil starts to leave the sides of the pan. This is the right time to switch off the stove.
Colour - I look for a dark shade and no raw smell. The paste should come together and not stick much to the pan.
Tempering - I do the tadka as the last step and mix it well. It is optional but it gives a very good aroma.
Use a dry spoon - I always take the thokku with a clean and dry spoon. A wet spoon makes the thokku spoil fast.

Nutrition

The post Onion Thokku Recipe (Vengaya Thokku) appeared first on Sharmis Passions.