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.

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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

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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.

Tutti Frutti Ice Cream Recipe

Sharmilee J — Sat, 07 Nov 2026 01:26:32 +0000

Tutti Frutti Ice Cream is a soft and creamy dessert made with whipped cream, powdered sugar and colourful tutti frutti. This recipe is made at home without any ice cream machine. It has a mild sweet taste with a light vanilla flavour. Also kids like the small coloured pieces in every spoon.

You can make this ice cream with simple ingredients from the kitchen. It needs 15 minutes of work and the rest is freezing time. You can keep it ready in the freezer and it is useful for guests or birthday parties. It is also a good dessert after a heavy lunch.

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About Tutti Frutti Ice Cream

Tutti Frutti Ice Cream is a very old flavour in Indian ice cream shops. The name comes from Italian and it means all fruits. Tutti frutti is made from raw papaya which is cooked in sugar and coloured. This remembers me of ice cream from school days.

The texture is thick and smooth like a normal vanilla ice cream. It melts slowly in the mouth and the tutti frutti gives a soft chewy bite. The colour is creamy white with red and green pieces on top. The taste is mildly sweet and not too heavy.

You can make changes in this ice cream in a few ways, you can just add some chopped cashews or raisins for more taste. You can also use a little rose syrup in place of vanilla essence. A scoop of this with warm brownie is also very tasty.

I make this ice cream for small get together at home. The kids always pick out the red tutti frutti pieces first. So I keep some extra pieces to put on top while serving.

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Tutti Frutti Ice Cream Ingredients

Cream - I used frozen whipping cream for this recipe. You can use fresh cream also but keep it well chilled.
Milk - I add boiled and cooled milk to loosen the cream. It helps the mixture to blend smoothly. You can use cold milk only.
Powdered Sugar - I use powdered sugar for sweetness. It mixes well with the cream and there are no grains in the ice cream. You can reduce it if you like less sweet.
Milk Powder - I added milk powder for a rich taste. It also makes the ice cream thick and creamy. You can skip it if you do not have it.
Vanilla Essence - I use vanilla essence for a soft aroma. It takes away the smell of the cream. You can use homemade vanilla extract also.
Tutti Frutti - I added tutti frutti for the colour and the chewy bite. It gives a sweet fruity taste in every spoon. You can use a mix of red and green pieces.

How to make Tutti Frutti Ice Cream Step by Step

1.Take cream in a mixing bowl whisk well until soft and creamy.

2.Blend until soft peaks like this forms. Now add powdered sugar and milk powder.

3.Whisk again for even mixing.

4.Add vanilla essence and milk.

5.Whisk again once then add tutti frutti. Fold in using a spatula.

6.Transfer to freezer safe container. Cover with butter paper then close with lid.This is to avoid formation of ice crystal, you can use a cling wrap too.Freeze at least for 8 hours.

7.I freezed it overnight.Next day gently pull out the butter paper.Scoop and serve.

Serve chilled!

Expert Tips

Chill the bowl - I keep the mixing bowl in the refrigerator for some time. Cold bowl helps the cream to whip faster.
Whip till soft peaks - I stop whipping when soft peaks form. Too much whipping makes the cream grainy and it looses the smooth texture.
Add sugar slowly - I add the powdered sugar after the cream is thick. It mixes evenly and the cream does not turn watery.
Fold gently - I fold the tutti frutti using a spatula. Fast stirring remove the air and the ice cream becomes heavy.
Dust the tutti frutti - I toss the pieces in a spoon of milk powder before adding. They stay spread and do not sink to the bottom.
Cover well - I place the butter paper on top and then close the lid. It stops the ice crystals from forming on the surface.

Serving and Storage

Serve this chilled in small bowls and you can add few more tutti frutti on top for serving and it goes well as dessert after meals or during parties at home. Keep the box outside for few minutes before scooping so it is easy to take. Store in freezer in a closed container with butter paper and use within few days for best taste and texture and it stay good when stored properly.

FAQS

1. Can I use fresh cream?

Yes you can use fresh cream and it works fine for this recipe. Chill it well before whipping so it thickens easily.

2. Can I skip the milk powder?

Yes you can skip it and it still taste good. But the milk powder gives a better thick texture.

3. Why my ice cream is icy?

It may be due to cream not whipped well or box not covered properly. Cover it with butter paper or cling wrap next time.

4. Can I add other dry fruits?

Yes you can add chopped cashews or almonds and it give good crunch while eating. Add them along with tutti frutti.

5. Can I make it in advance?

Yes you can prepare and store in freezer and it stays good for few days without issue.

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

Tried this Tutti Frutti Ice Cream Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Tutti Frutti Ice Cream Recipe

Course Dessert

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

Keyword dessert recipes, fresh cream recipe, ice cream recipes, icecreams, milk recipes, vanilla recipes

Prep Time 15

Freezing time 8

Total Time 8 10

Servings cups

Calories 333kcal

Author Sharmilee J

Ingredients

1 ¼ cups cream I used frozen whipping cream
¼ cup milk boiled and cooled
2 tablespoon powdered sugar
2 tablespoon milk powder
½ teaspoon vanilla essence
⅓ cup tutti frutti

Instructions

Take cream in a mixing bowl whisk well until soft and creamy.
Blend until soft peaks like this forms. Now add powdered sugar and milk powder.
Whisk again for even mixing.
Add vanilla essence and milk.
Whisk again once then add tutti frutti. Fold in using a spatula.
Transfer to freezer safe container. Cover with butter paper then close with lid. This is to avoid formation of ice crystal, you can use a cling wrap too.
Freeze at least for 8 hours. I freezed it overnight.
Next day gently pull out the butter paper. Scoop and serve.
Serve Tutti Frutti Ice cream chilled!

Notes

Chill the bowl - I keep the mixing bowl in the refrigerator for some time. Cold bowl helps the cream to whip faster.
Whip till soft peaks - I stop whipping when soft peaks form. Too much whipping makes the cream grainy and it looses the smooth texture.
Add sugar slowly - I add the powdered sugar after the cream is thick. It mixes evenly and the cream does not turn watery.
Fold gently - I fold the tutti frutti using a spatula. Fast stirring remove the air and the ice cream becomes heavy.
Dust the tutti frutti - I toss the pieces in a spoon of milk powder before adding. They stay spread and do not sink to the bottom.
Cover well - I place the butter paper on top and then close the lid. It stops the ice crystals from forming on the surface.

Nutrition

The post Tutti Frutti Ice Cream Recipe appeared first on Sharmis Passions.

Homemade Nutella Recipe

Sharmilee J — Sat, 07 Nov 2026 01:14:02 +0000

Homemade Nutella is a creamy chocolate spread made by blending roasted hazelnuts with melted chocolate and cocoa powder. It has a rich nutty taste with a smooth chocolate flavour. You can use it on bread, rolls, sandwiches and even chapathi.

This homemade version is easy and there are no preservatives in it. Many people buy Nutella from shops. You can reduce the sugar as per your taste. It can also be used for desserts when kids ask for something chocolaty.

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About Homemade Nutella

Nutella is a chocolate hazelnut spread, it is very common in Indian homes for breakfast and snacks. Most of us buy it in a small glass jar from the shop. The homemade one is also easy to make with few simple ingredients. It is also my quick filling for crepes and pancakes.

The texture is smooth and glossy when everything is mixed well. It is thick but still easy to spread on bread. Hazelnuts give a nutty taste and cocoa powder gives a deep chocolate colour. The taste is close to the shop Nutella when you add melted chocolate.

You can change this spread in a few ways. Some people use almonds or cashews in place of hazelnuts. You can also use dark chocolate for a stronger taste but add little more sugar. A pinch of cinnamon powder also goes well with it.

Believe it or not it tastes 95% close to the store bought one. I guess in the store bought nutella there is more of chocolate content in it so tastes chocolately with a mild flavour of hazelnuts while its vice versa in homemade and its absolutely preservative free.

I tested it by keeping in room temperature for about a week, it stayed fresh and even the consistency was almost same, it became slightly thick after a week but still can be used as a spread.

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Homemade Nutella Ingredients

Hazelnuts - I used hazelnuts for the main flavour. It gives a rich nutty taste and thick body to the spread. You can use almonds also.
Chocolate - I added chopped milk chocolate for the smooth and creamy taste. It makes the spread glossy and close to shop Nutella. You can use dark chocolate but increase the sugar.
Oil - I use odourless oil to loosen the paste. It helps the spread to stay smooth and easy to scoop. You can use any plain oil.
Cocoa Powder - I added cocoa powder for the deep chocolate colour.
Powdered Sugar - I use powdered sugar for sweetness. It mixes well and there are no grains in the spread. You can adjust it as per your taste.
Vanilla Essence - I added vanilla essence for a soft aroma. It takes away the raw smell of the nuts. You can use homemade vanilla extract also.
Salt - I use a tiny pinch of salt to balance the sweetness. It brings out the chocolate taste in the spread. Do not add more as it will spoil the taste.

How to make Homemade Nutella Step by Step

1.Melt chocolate using double boiler method(the bowl containing chocolate should not touch the water). To a pan add water, invert a bowl and over that bowl keep the bowl containing chocolate. Melt it well and set aside.

2.To a sauce pan - add hazelnuts roast until crisp and slightly golden. Set aside to cool.

3.Transfer to a mixer jar, grind it first it will become coarse slowly it will release oil and start to stick the sides of the mixer.

4.Scrap the sides with a spoon and grind again when its sticky and not too coarse add powdered sugar.

5.Add coco powder along with oil and vanilla essence.

6.Grind again so that its well combined.

7.Keep grinding giving intervals in middle to avoid mixer from getting hot.Once it reaches a goey consistency( it will not be very creamy) at this stage stop grinding. Now take the bowl containing melted chocolate.

8.Add this mixture to melted chocolate and mix well. Look at the consistency flowing and spreadable.

Store in a clean dry glass jar in room temperature. Keeps well for at least 10 days in room temperature itself.

Expert Tips

Roast till golden - I roast the hazelnuts on low flame till they turn slightly golden. Raw nuts do not release oil and the spread becomes dry.
Cool before grinding - I let the nuts cool fully before grinding. Hot nuts make the paste lumpy and sticky.
Grind in breaks - I grind for few seconds and stop for a minute. This keeps the mixer from getting hot and the oil does not burn.
Scrape the sides - I scrape the paste from the sides of the jar every time. It helps everything to grind evenly.
Melt chocolate slowly - I melt the chocolate over hot water and the bowl should not touch the water. Water drops can make the chocolate hard and grainy.
Check the flow - I check the consistency after mixing the chocolate. It should be flowing and easy to spread, and it thickens more when it cools.

Serving and Storage

Serve this on bread or chapathi and you can also spread it on rolls, sandwiches and pancakes and it goes well as a quick snack for kids at home. Store in a clean dry glass jar in room temperature. Homemade Nutella keeps well for at least 10 days in room temperature itself.

FAQS

1. Can I skip melted chocolate?

Yes but the melted chocolate gives the real Nutella taste. It still tastes good with hazelnuts and cocoa powder,

2. Can I use dark chocolate?

Yes you can use dark chocolate and it works fine for this recipe. Add little more sugar because dark chocolate is less sweet.

3. Why is my Nutella dry?

It may be due to nuts not ground enough or less oil in the mixture, grind little more till it release oil and add a spoon of oil if needed.

4. Can I use almonds?

Yes you can use roasted almonds and it give a different but good taste. Roast them well before grinding.

5. Can I add chopped Hazelnuts?

Yes you can add chopped hazelnuts for crunch.

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

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

📖 Recipe Card

Homemade Nutella Recipe

Course how to

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

Keyword chocolate recipes, nuts recipes, vanilla recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings cup

Calories 1254kcal

Author Sharmilee J

Ingredients

1 cup hazelnuts
¼ cup heaped chocolate chopped
1 tablespoon oil odourless
1 tablespoon cocoa powder
2 tablespoon powdered sugar
¼ teaspoon vanilla essence
⅛ teaspoon salt

Instructions

Melt chocolate using double boiler method (the bowl containing chocolate should not touch the water). To a pan add water, invert a bowl and over that bowl keep the bowl containing chocolate. Melt it well and set aside.
To a sauce pan - add hazelnuts roast until crisp and slightly golden. Set aside to cool.
Transfer to a mixer jar, grind it first it will become coarse slowly it will release oil and start to stick the sides of the mixer.
Scrap the sides with a spoon and grind again when its sticky and not too coarse add powdered sugar and salt.
Add coco powder along with oil and vanilla essence.
Grind again so that its well combined.
Keep grinding giving intervals in middle to avoid mixer from getting hot. Once it reaches a gooey consistency (it will not be very cream at this stage) stop grinding. Now take the bowl containing melted chocolate.
Add this mixture to melted chocolate and mix well. Look at the consistency flowing and spreadable.
Store in a clean dry glass jar in room temperature. Homemade Nutella keeps well for at least 10 days in room temperature itself.

Notes

Roast till golden - I roast the hazelnuts on low flame till they turn slightly golden. Raw nuts do not release oil and the spread becomes dry.
Cool before grinding - I let the nuts cool fully before grinding. Hot nuts make the paste lumpy and sticky.
Grind in breaks - I grind for few seconds and stop for a minute. This keeps the mixer from getting hot and the oil does not burn.
Scrape the sides - I scrape the paste from the sides of the jar every time. It helps everything to grind evenly.
Melt chocolate slowly - I melt the chocolate over hot water and the bowl should not touch the water. Water drops can make the chocolate hard and grainy.
Check the flow - I check the consistency after mixing the chocolate. It should be flowing and easy to spread, and it thickens more when it cools.

Nutrition

The post Homemade Nutella Recipe appeared first on Sharmis Passions.

Tender Coconut Ice Cream Recipe

Sharmilee J — Fri, 06 Nov 2026 11:18:45 +0000

Tender Coconut Ice Cream is a soft and creamy dessert made by freezing a blend of fresh cream, condensed milk and tender coconut pulp. This recipe can be made in summer and on weekends when you want something cold at home.

This ice cream can be made at home without any ice cream machine. It takes about 15 minutes to prepare and the rest of the time is only freezing time. Make it a day before and keep it ready for guests. Many ice cream parlours keep it as a regular flavour in summer.

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About Tender Coconut Ice Cream

Tender Coconut is very common in South India, and people drink the water and eat the soft pulp inside. This ice cream is a no churn version, so you do not need to stir again and again while freezing. It has a mild sweet taste with fresh coconut flavour in every spoon.

The texture is just smooth and creamy with soft pieces of coconut in it. It melts slowly in the mouth and you can feel the fresh coconut taste. The colour is creamy white, so it looks very simple and clean. Sweetness is balanced because the condensed milk is added little by little.

You can change this ice cream in many ways as per your taste. Some people add chopped almonds or cashews for a little crunch. You can also grind the pulp smooth if you do not want any chunks. A pinch of cardamom powder also goes well with it.

I make this ice cream on weekends when I get fresh tender coconuts from the shop. Kids love tender coconut flavor a lot so all the recipes were such a hit, and this ice cream topped the list.

Similar Recipes

Tender Coconut Ice Cream Ingredients

Fresh Cream - I have used fresh cream for the creamy base of this ice cream. Keep it well chilled before beating, so it whips faster and hold the shape. You can use homemade cream also.
Tender Coconut Pulp - I use soft tender coconut pulp for the main flavour. It gives small soft bites in the ice cream.
Tender Coconut Water - I add little tender coconut water while grinding the pulp. It helps to grind easily and give a fresh coconut taste.
Condensed Milk - I use condensed milk for sweetness and thick texture. You can add little less if you like it less sweet.

How to make Tender Coconut Ice Cream Step by Step

1.Take tender coconut in a mixer jar, add tender coconut water to it.

2.Grind it little chunky, Set aside. In a mixing bowl take fresh cream and start beating.

3.Beat until soft peaks form. Now add condensed milk to it.

4.Add tender coconut mixture and mix well using a spatula.

5.Transfer the mixture to a freezer safe bowl, level it on top. Cling wrap using a sheet.

6.Freeze for 6 to 8 hours. I freezed it overnight. Next day scoop and serve.

Serve chilled!

Expert Tips

Taste the pulp - I always taste a small piece of coconut pulp before using. Old or sour pulp can spoil the entire ice cream.
Grind little chunky - I grind the pulp with coconut water only for few seconds. Small chunks gives a nice bite and the ice cream feels rich.
Chill the cream - I keep the cream in refrigerator for few hours before beating. Cold cream whips better and gives a thick texture.
Beat till soft peaks - I beat the cream only till soft peaks form. If you beat too much, it becomes grainy and the ice cream will not be smooth.
Mix gently - I fold the coconut mixture using a spatula and do not stir fast. This keeps the air inside and the ice cream stay light.
Cover well - I level the top and cover with cling wrap before closing the lid. It stops the ice crystals from forming on top.

Serving and Storage

Serve this chilled in small bowls and you can add chopped nuts or few tender coconut pieces on top for serving and it goes well as dessert after meals or during guests visit at home. Keep the box outside for few minutes before scooping so it is easy to take.

Store in freezer in a closed container with cling wrap and use within few days for best taste and texture and it stays good when stored properly.

FAQS

1. Can I use whipping cream instead of fresh cream?

Yes you can use whipping cream and it works fine for this recipe. Keep it well chilled before beating.

2. Can I use mature coconut?

No it is not good for this recipe, as the pulp is hard and chewy.

3. Why is my ice cream icy?

It may be due to cream not beaten well or box not covered properly. Cover it with cling wrap next time.

4. Can I add more coconut pulp?

Yes you can add little more pulp and it give good texture while eating. Do not add too much or the ice cream will not set well.

5. Can I make it in advance?

Yes you can prepare and store in freezer and it stays good for few days without issue. Make it one day before for guests so it set well.

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

Tried this Tender Coconut Ice Cream Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

Tender Coconut Ice Cream

Tender Coconut Ice Cream is a yummy, soothing dessert made by freezing a blend of milk, tender coconut water & pulp and fresh cream. Tender Coconut Ice Cream will be liked by even kids who do not like tender coconut as it's a frozen natural wonder.

Course Dessert

Cuisine Indian

Keyword dessert recipes, fresh cream recipe, ice cream recipes, icecreams

Prep Time 15

Freezing time 8

Servings glass

Calories 783kcal

Author Sharmilee J

Ingredients

1 cup fresh cream
1 cup tender coconut pulp
¼ cup tender coconut water
¾ cup condensed milk

Instructions

Take tender coconut in a mixer jar, add tender coconut water to it.
Grind it little chunky.Set aside.
In a mixing bowl take fresh cream and start beating. Beat until soft peaks form.
Now add condensed milk to it.
Add tender coconut mixture and mix well using a spatula.
Transfer the mixture to a freezer safe bowl, level it on top. Cling wrap using a sheet.
Freeze for 6 to 8 hours. I freezed it overnight. Next day scoop and serve.
Serve Tender Coconut Ice Cream chilled!

Nutrition

The post Tender Coconut Ice Cream Recipe appeared first on Sharmis Passions.

Murukku Recipe | Thenkuzhal Murukku Recipe

Sharmilee J — Fri, 06 Nov 2026 02:27:37 +0000

Murukku is an instant crunchy snack made with raw rice flour, urad dal flour as main ingredients. Thenkuzhal Murukku is a popular snack in the region of Chettinad, South India and prominently made at homes during Diwali. The taste of this murukku is unique, crunchy and addictive. Do try this and enjoy for this Diwali!

Murukku is my favorite since childhood especially pacha murukku(half cooked murukku). I'm sure everyone is busy with diwali preparations, shopping etc. This is one murukku recipe that even beginners can try as its quick and easy to make with easily available ingredients in the pantry.

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About Murukku

Murukku is a crispy snack made using raw rice flour, urad dal flour, butter / oil, flavouring, hing, salt and water. A soft pliable dough is formed using the ingredients then pressed using a murukku press and deep fried in hot oil until crisp.

Murukku is a crunchy and crispy Indian snack popular all over India. It is made for special occassions and festivals like Diwali, Gokulashtami etc. There are many varieties of murukku and this murukku is called Thenkuzhal Murukku

'Then' in tamil means honey and 'kuzhal' means straw. Thenkuzhal murukku is light, crispy and has a hole in the center. This is a popular murukku variety in Chettinad region.

As karaikudi is my mother's native this recipe is an authentic one from there. This is one of the easiest and quickest snack that you can make not only for festivals but any day. This murukku is slightly ivory in color and so it is called vella murukku in my native.

Murukku Video

Similar Recipes

For murukku good quality flour is a must, I always use homemade flour. But if you are pressed for time you can use store bought flour too but make sure to roast and sieve it. Make sure not to change the color while roasting.

What is Diwali without murukku?! No diwali can start without murukku in most of the houses. This is my all time favourite, though sweets are first to me. Now both my daughter and son are fond of this I should make it more often.

Murukku Ingredients

Rice flour - You can either use homemade rice flour or store bought rice flour. Make sure it is roasted and sieved well.
Urad dal flour - Whole urad dal dal without skin is roasted, grind to a fine powder, roasted again and sieved.
Butter - Butter is added to give a melt in the mouth texture.
Cumin seeds - Cumin seeds adds flavour. You can replace it with sesame seeds too.
Salt - Salt is added to balanace the taste.
Hing - Hing is added for flavor and aids in digestion.

Thenkuzhal Murukku Press

A special press is used for making thenkuzhal murukku which has 5 holes which is smaller in size when compared to that of the regular murukku press. This press I have used here was passed to me by amma which is almost 40+ years old and is made of teak wood.

Usually this press is available in chettinad region which is made of wood. However if you don't have this type of press you can use your regular murukku press too.

How to make Murukku Step by Step

1.To a mixing bowl add 1 cup raw rice flour, ¼ cup urad dal flour, 1 teaspoon cumin seeds, 1 and ½ tablespoon melted butter, salt to taste and a pinch of hing.

2.Mix this well first.

3.Add water little by little.

4.Mix well and bring everything together to form a soft dough. The dough should not be tight it should be slightly loose only then pressing will be easy.

5.Now make cylindrical portion with the dough as shown below to fit in the murukku press.

6.Now take your press.

7.Grease it well with oil first.

8.Fill it up with the prepared cylindrical dough.

9.Press to check.

10.Grease the back of 2-3 ladles with oil and keep it ready. Now press slowly in the form of a concentric circles.

11.Tuck in the edges so that it does not open out while frying in oil.

12.Repeat this in 2-3 ladles at a time.

13.Heat oil - test by just pinching a tiny piece of batter, and adding it to oil. If it rises immediately then oil is heated well and ready. Then carefully drop them one by one from the ladle into hot oil.

14.Let it fry in medium flame for few seconds then flip over using a ladle or turner.

15.Cook till golden and bubbles reduce.

16.Remove them.

17.Repeat to finish.

Light crisp murukku is ready! Drain in tissue, cool down completely and then store in airtight container. This variety is very crispy and stays so longer, I am sure you can't stop with one yes it is so addictive.

Expert Tips

Roasting & Sieving - Make sure both raw rice flour and urad dal flour is roasted and sieved.
Pressing - You can even press directly in oil. I usually press in ladle then add it to retain the shape.
Frying - Fry them in low medium or medium flame. Check oil temperature before dropping the murukku.
Hot water - Adding hot water makes it easier to press but I used regular water only.
Dough - The dough will get dried so keep closed with a wet cloth while making in batches.
Flavouring - ou can also add 1 teaspoon of sesame seeds while preparing the dough.
Storing - Store the murukku only after completely cooling down. Store in a dry airtight container to retain crispness.

Serving & Storage

Murukku can be served as a snack with evening tea or coffee. Store in an airtight container to retain freshness. Need not refrigerate. Keeps well for about a month in room temperature itself.

FAQS

1.Why is my murukku breaking while pressing or frying?

Adding too much butter can make murukku break while pressing or disintegrate in oil. If it happens add little more rice flour, adjust salt and knead again.

2.Why is my murukku hard?

If the amount of fat is not enough murukku may turn hard also if it is cooked in high flame then it might turn hard.

3.Why is my murukku not crisp?

If oil is not hot enough and if you fry them it may turn out so crisp. Make sure oil is hot while you drop them. Fry in medium flame until bubbles slowly stop.

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

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

📖 Recipe Card

Thenkuzhal Murukku Recipe

Thenkuzhal Murukku is a instant crunchy snack made with raw rice flour, urad dal flour as main ingredients. Thenkuzhal Murukku is a popular snack in the region of Chettinad, South India and prominently made at homes during Diwali. Learn to make authentic Thenkuzhal Murukku with step by step pictures and video.

Course Snack

Cuisine Indian

Keyword 30 mins rice recipes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, murukku, rice flour recipes, savoury recipes, snack recipes

Prep Time 10

Cook Time 20

Total Time 30

Servings Thenkuzhal Murukku

Calories 33kcal

Author Sharmilee J

Ingredients

1 cup raw rice flour
¼ cup urad dal flour
1 ½ tablespoon melted butter
1 teaspoon cumin seeds
1 tiny pinch hing
salt to taste
water as needed
oil to deep fry

Instructions

To a mixing bowl add 1 cup raw rice flour, ¼ cup urad dal flour, 1 teaspoon cumin seeds, 1 tablespoon melted butter, salt to taste and a pinch of hing.
Mix this well first.
Add water little by little.
Mix well and bring everything together to form a soft dough. The dough should not be tight it should be slightly loose only then pressing will be easy.
Now make cylindrical portion with the dough as shown below to fit in the murukku press.
Now take your murukku press.
Grease it with oil well first.
Fill it up with the prepared cylindrical dough.
Press to check.
Grease the back of 2-3 ladles with oil and keep it ready. Now press slowly in the form of a concentric circles.
Tuck in the edges so that it does not open out while frying in oil.
Repeat this in 2-3 ladles at a time.
Heat oil - test by just pinching a tiny piece of batter, and adding it to oil. If it rises immediately then oil is heated well and ready. Then carefully drop the murukku from the ladle into hot oil.
Let it fry in medium flame for few seconds then flip over using a ladle or murukku turner.
Cook till golden and bubbles reduce.
Remove the murukku.
Repeat to finish.
Light crisp thnekuzhal murukku is ready! Drain in tissue, cool down completely and then store in airtight container. This type of murukku is very crispy and stays so longer, am sure you cant stop with one.

Video

Notes

Roasting & Sieving - Make sure both raw rice flour and urad dal flour is roasted and sieved.
Pressing - You can even press directly in oil. I usually press in ladle then add it to retain the shape.
Frying - Fry them in low medium or medium flame. Check oil temperature before dropping them.
Hot water - Adding hot water makes it easier to press but I used regular water only.
Dough - The dough will get dried so keep closed with a wet cloth while making in batches.
Flavouring - ou can also add 1 teaspoon of sesame seeds while preparing the dough.
Storing - Store the murukku only after completely cooling down. Store in a dry airtight container to retain crispness.

Nutrition

The post Murukku Recipe | Thenkuzhal Murukku Recipe appeared first on Sharmis Passions.