Sweet Crispy Mathris In Jaggery Sauce


Hello, and welcome to my cooking corner again. In the evenings, we all like to eat something light and tasty as a snack to satisfy our anytime-cravings. Some like, salty crunchy snacks and some like homemade sweet snacks apart from biscuits and nonkhatais. And everybody likes to eat mathris undoubtedly. Today I am sharing with you a  recipe of mathris with a different twist, Sweet Crispy Mathris In Jaggery Sauce. In this recipe, the mathris are dipped in a creamy, sweet jaggery and sugar sauce. It is handy and easy to make. I make this recipe frequently and everybody likes it. I hope you guys will like it too. So let’s start with the making—

Ingredients:-For the mathri dough:-

  1. All Purpose Flour(Maida)-2 cups
  2. Baking Powder-2 1/2 tsp
  3. Salt-A pinch
  4. Sugar-1/2 cup
  5. Fennel Seed Powder-1/2ṭsp
  6. Oil-2 tbsp
  7. Water-As needed

For the jaggery sauce:-

  1. Jaggery Powder-1 cup
  2. Water-1 cup
  3. Cardamom-2
  4. Sugar-1/2 cup


Step 1

Take a vessel. Add all the ingredients listed for making the dough in it. Mix it well. Leave it for 20 minutes before making the mathris. Now make the jaggery sauce. For that, take a vessel and add the ingredients listed to make jaggery sauce and cook it on medium flame till the sauce becomes of pouring consistency. Switch off the flame. Let it cool.

Step 2

20190619_155807.jpgTo come to the second phase of our preparation, heat vegetable oil and make small pooris from the above-made dough. Make thicker pooris, neither too big nor too small. Prick holes in the pooris with a fork so that the pooris can absorb the sauce. You can alternately make the mathris of your desired shape and size.

Step 3

When the oil becomes hot drop the pooris in the oil and fry them out till golden browned. Take care to fry these pooris on medium heat. Keep on a tissue paper to absorb extra oils. Store the mathris and sauce in two different jars. At the time of serving, break them into pieces and pour the jaggery sauce over it with an ice cream of your choice.

Our Sweet Crispy Mathris are done.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Bon Appetit!!!



Semolina Gujia


Hello friends. Happy Holi to all of you. Every year I make Malpuas, Dahi Bhalle, and Mutton Curry as my Holi special menu but this time I decided to do Semolina Gujias. It is a savory sweet of India and is mostly made in households on the occasion of Holi. So today I am sharing this recipe with you all. Hope you like it. Wish you all a very colorful happy Holi. The recipe is as follows:-

Ingredients:-For the dough:-

  1. Maida – 1/2 kg
  2. Refined Oil – 4 tbsp
  3. Baking Powder – 1 tsp

For the filling:-

  1. Khoya – 150 gms
  2. Sooji – 250 gms
  3.  Sugar – As required
  4. Green Cardamom Powder – 1 tsp
  5. Shredded Dry Coconut(khopra) – 10 pieces
  6. Raisins – A few
  7. Vegetable Oil – For deep frying


Step 1

IMG-4884Take refined flour or maida. Add vegetable oil to it. Knead a harder dough from it.

Step 2

To prepare the gujia filling, take a non-stick pan and dry roast the semolina on a medium flame for three minutes. Add the required amount of sugar, cardamom powder, shredded coconut, khoya, raisins and fry all these again until two minutes without adding oil. Our gujia filling is done.

Step 3

Now to make the gujias, take small portions from the dough and make balls. Next, make small pooris out of it and fill the above made filling in them.  Hold one side of the poori and stick it to the other end using little water on the edges as adhesive. When the gujia shape is formed, seal the edges giving it the shape as shown in the picture.  Do so for all the gujias.

IMG-4881Step 4

Heat oil in a kadhai. When it is hot drop the gujias in it one by one and fry them out. Keep on tissue paper.

Our Semolina Gujias are done. Serve them as a delicacy sweet on the occasion of Holi.

NOTEPOINTS:-1. Khoya is a dairy product made of either dried whole milk or milk thickened by heating in an iron pan.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!! And happy Holi to all of you. Have a color blast and may this Holi fill your lives with joys, health, prosperity, and luck. Wishing everyone the best of lives. Enjoy well. Take care.

Rice Flour Sweet Cheela With Coconut


Hello friends. Today I’ll be sharing a sweet snack recipe of Rice Flour Sweet Cheela With Coconut. It’s really a good idea to have something as a dessert and it’s yummy too. It can be made easily and it’s totally hassle-free. So let’s make it—

Ingredients:-For the cheelas.

  1. Rice flour – 300 gms.
  2. Sugar – 100 gms.
  3. Water – for making the batter.
  4. Vegetable Oil – for making cheela.

For the stuffing.

  1.  Fresh Grated coconut – 200 gms.
  2. Sugar – 50 gms.
  3. Butter – 50 gms.
  4. Raisins – 25 gms.


Step 1

Take the rice flour in a bowl. Add sugar to it and using water make a batter.

Step 2

Take a pan and add butter and the grated fresh coconut along with sugar and stir it for two minutes. After two minutes of stirring, switch off the gas and let it cool. Now sprinkle some raisins in it. You can use other dry fruits also.

Step 3 

Grease a nonstick pan with little butter and with the help of a ladle drop the batter in the pan and spread it evenly. Cook the cheelas on both sides.

Now assemble the cheelas on a plate and fill them with the coconut stuffing. Our Rice Flour Sweet Cheelas are done and ready. Serve them with shakes or with a bowl of fruits. You can make these cheelas with jaggery also.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Rice Flour Thekua


Hello friends. Today I’m sharing with you a delicacy of Bihar. It’s Rice Flour Thekua. It’s really a great sweet dish and you can make it very easily.


  1. Rice Flour – 400 gms.
  2. Jaggery powder -200 gms.
  3. Vegetable oil – 1 tsp.
  4. Warm water – to make a slight hard dough.
  5. Vegetable oil – for frying.


Step 1

Take the rice flour in a bowl. Mix the jaggery powder in some lukewarm water. Add 1 tsp of oil to the rice flour and mixing the jaggery water in it, knead a slight hard dough from it.

Step 2 

Now taking small lumps of the dough in your hand(you can grease your hands with some oil to avoid sticking)make a boat shape out of the dough as shown in the picture. You can alternately make any shape as you want from the dough. Keep them on a plate. You can grease the plate beforehand with little oil as the thekuas tend to stick to the plate.

Step 3

Heat sufficient oil in a kadhai. When it gets hot drop the thekuas one by one in the oil. Fry them till lightly browned. Take them out on a tissue paper.

Our Rice Flour Thekuas are ready. Serve them with the ice cream of your choice.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

Steamed Rice Flour And Jaggery Dumplings

Steamed Rice Flour And Jaggery Dumplings

Hello and welcome dear friends to my corner again. Today’s recipe is a sweet-savory dish which is unique in taste and quite fun to prepare too. It sure will leave you so sweetly happy. So let’s start with it—


  1. Rice Flour – 400 gms.
  2. Jaggery Powder -250 gms.
  3. Water – for steaming.
  4. Cardamom Powder – for decoration.
  5. Honey – for decoration.


Step 1

Take rice flour in a bowl. Using lukewarm water knead a pliable dough out of it. Keep aside.

Step 2 

Now take a lump of the dough and rub your palm with some oil. Make a round shape out of the lump, then make a small hole in the middle of it and fill it with jaggery powder. Now close this hole by sticking all ends together and give it a boat-like shape, thicker in the middle and tapering at the ends. You can make these in any shape you want but here I have made them in a boat-like shape. Now grease a plate with oil and put the dumplings gently on it. Be sure to do this step otherwise the dumplings will stick to the plate and won’t lift from it.

Step 3 

Take a big size vessel and fill it half with water. Now heat the water and when it starts to boil slowly drop two to three dumplings in it. Steam them for thirty minutes or until they get a bit hardened and leave the edges of the vessel.

Step 4 

Now take them out one by one out and place them on a plate. Serve them hot and sprinkle some cinnamon powder and drizzle some honey over them.

Our Steamed Rice Flour And Jaggery Dumplings are ready. Eat them hot or cold. This recipe is a famous one in northern India and mostly made in the month of January around the time of Makar Sankranti. It requires lesser ingredients and has a likable taste.

Friends do try this recipe at home. Share your comments and feedback. Have a great week. Till then healthy cooking, happy living and Happy New Year to all. 

Jaggery Thekua


Hello dear friends. Today I’m sharing a sweet recipe from Bihar which is a regular one in Bihar and of course made in the whole of India. It’s called Jaggery Thekua. It’s made of wheat flour mixed with jaggery and is had as an evening snack enjoyed with a cup of tea in Bihar. It is also typical of celebrations and festivals and really is a good treat to you with a unique taste. So let’s start with it—


  1. Wheat Flour – 500 gms.
  2. Jaggery powder – 400gms.
  3. Fennel Seeds – 1 tsp.
  4. Dry Coconut flakes – 2 tsp.
  5. Cold Milk – for binding.
  6. Vegetable Oil – 3 tbsp.
  7. Vegetable oil – for deep frying.


Step 1

Take the given amount of wheat flour in a bowl. Add jaggery powder, fennel seeds, dry coconut flakes, 3 tbsp of vegetable oil and using some milk make a hard dough which will be harder than regular dough used to make chapatis. Cover with a muslin cloth and keep aside for half an hour.

Step 2

Heat some vegetable oil in a heavy -bottomed karahi and using a designer mold (saancha)give your preferred shape and design to the dough. Here I have made round shapes with the dough. Make sure the thekuas are not very thick in the center or very thin at the sides. Moderate the thickness with your hands to get perfect thekuas.

Step 3 

When the oil is quite hot drop the thekuas in the oil one by one and fry them till they are reddened uniformly on both the sides. Drain excess oil on a tissue paper.

Our Jaggery Thekuas are ready. They can be had as snacks with tea or coffee.

Note points -1. The amount of jaggery put in the recipe is very important. It should be neither too little or too much or the thekuas will be bland and too sweet respectively.

2. It is very important to put 3 tbsp of oil in the dough while binding it. Otherwise, it won’t turn out to be very crunchy.

Do try this recipe at home. Share your comments and feedback and have a great week everyone. Till then, healthy cooking, happy living!


Malpuas With Broad Beans Pickle


Hello and welcome dear friends to my cooking corner. Today I’ll be sharing a hot favorite recipe of Indians made during festivals like Holi which sure is a delicacy worth dying for. So let’s start with it—


  1. Refined Flour or Maida- 500 gms.
  2. Milk -2 1/2 cups.
  3. Sugar -1/2 cup or sugar-free.
  4. Ripe Bananas -2
  5. Raisins – 1 tbsp.
  6. Dry Coconut Flakes or khopra (grated)- 1 tsp.
  7. Cardamom Powder – 1 tsp.
  8. Vegetable Oil – To deep fry.


Step 1

Take a bowl. Add the given amount of refined flour into it. Now add milk, sugar, ripe bananas, raisins and cardamom powder and mix everything well. It will form a batter.

Step 2

Now heat oil in a heavy bottom vessel and when it gets hot using a ladle drop some of the batter into the oil and spread it on all sides to form a small circle. Fry it up well till both sides are browned.

Step 3

Take out the malpuas and drain them on a tissue paper. Serve hot or cold with broad beans pickle, or potato curry. It will last for ten days in winter. No need to refrigerate.

Do try this recipe at home. It is a specialty of Indian households in Holi and is super crunchy, and tasty and sure to win hearts. Share your comments and feedback and get doubts cleared. Have a great weekend friends. Till then healthy cooking, happy living!!!

                            Broad Beans Pickle


  1. Broad Beans – 250 gms.
  2. Turmeric powder – 1 tsp.
  3. Asafoetida or Hing- A pinch.
  4. Dry Mango Powder or Amchoor Powder –  1 tsp.
  5. Yellow Mustard Powder – 1 tbsp.
  6. Cumin Powder – 1/2 tsp.
  7. Five Spice or paanch phoran – 1 tsp.
  8. Mustard Oil – 1 tbsp.
  9. Salt-According to taste.


Step 1 

Wash and cut the broad beans into halves and blanch it in a saucepan for ten minutes, but do not pressure cook it.

Step 2

Drain the water and keep the broad beans aside.

Step 3

Now take a wok and add mustard oil, five spice or paanchphoran along with a pinch of asafoetida.

Step 4

When it crackles add broad beans, turmeric powder, salt, cumin powder, dry mango powder, mustard powder, red chilly powder and saute it for two minutes. Switch off the gas.

Step 5 

The Broad Beans Pickle is ready to be served. It can be best had with malpuas, kachoris or any dish of your liking.

Do try this recipe at home. Share your comments and feedback and clear doubts if there are any. Have a great weekend everyone. Till then healthy cooking, happy living!!!