Posts Tagged Diwali

Lakri Methai

Lakdi mithai, Lakadi mithai


  1. 2 cups Flour (All Purpose or maida) 400 grams
  2. Elachi/ Cardamon 10 pods pounded
  3. White Sesame Seeds 1 tablespoon
  4. 2 to 3 tbsp Ghee
  5. Pinch of salt
  6. Cool Water
  7. 1 litre Oil for frying

For Syrup

  1. 500 grams sugar
  2. 250 millilitres of water


  1. Shift the flour well.
  2. Add Cardamon , salt and Ghee to the Flour.
  3. Mix the flour well and rub the flour with the palm of your hand for 10 to 15 minutes.
  4. Add the Sesame seeds and mix well.
  5. Pour water and make a stiff dough.
  6. Break the large dough into smaller egg size dough.
  7. Roll the dough with a rolling pin and cut it into lakri methai shape.
  8. Heat oil and fry the lakri methai.
  9. When all the lakri methai is fried, make syrup by adding the water and sugar together and boiling. Note that we need to keep stirring while making the syrup. It should be thick 3 stringed syrup.
  10. Pour the hot syrup over the fried lakri methai and mix well.
  11. Let it cool and store it in an airtight container.
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  1.  Maida Flour/ All-Purpose Flour (500 g)
  2. 1 tsp Baking Powder
  3. 1 cup plain Yoghurt
  4. 1 drop Vanilla essence
  5. 2 drops of food colouring
  6. 2 cups ghee for frying (can also use cooking oil)
  7. 4 cardamon pods
  8. Water

Ingredients for Syrup:

  1. 2 cups Water
  2. 2 cups Sugar


  1. Sieve the flour and mix the baking powder.
  2. Add yoghurt and cardamon to the flour.
  3. Make a batter by adding water.
  4. Cover the batter and set aside for fermenting for a few hours.
  5. Add Vanilla and food colouring to the batter.
  6. Mix the batter well.
  7. Add Sugar and Water in a pot and boil it to make syrup.
  8. Heat oil or ghee in a frypan.
  9. Fill the batter in a kitchen funnel or piping bag and pour it in hot ghee.
  10. Fry both sides of Jalebi on medium heat till crisp.
  11. Pour the hot fried jalebies in syrup to make it sweet. Let it soak the syrup for few minutes.
  12. Remove from syrup and serve. Fresh Jalebies will be nice and crisp.


  1. If you do not have a kitchen funnel or piping bag than you can use a plastic bag. Make a small hole in a plastic bag, pour the batter in that bag and squeeze it out.
  2. Keep your hand or finger on the exit hole of the bag to prevent it dropping all over the cooking surface.
  3. Pour the batter through the bag hole in  circular motion, starting from a smaller circle and going to larger.
  4. Colour is optional.
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How to Make Gulab Jamun (Fiji Indian Style)

Gulaab Jamun is an authentic Indian sweets, the recipe is brought to fiji by our ancestors from India. In this modern times Fiji type of Julab Jamoon and the Julab Jamoon made in India has slight differences in look but the taste is same. The sweets which is called Gulab Jamoon in India looks like Rasgulla, it is dipped in syrup and is round in shape. The sweet which is called Gulab jamoon in Fiji is cylindrical in shape that is long in length and it is round.

Gulab Jamun Fiji Style

Gulab Jamun Fiji Style

Ingredients for making Gulab Jamun Fiji Indian Type:

  1. 1 tin Condensed milk
  2. Elachi 1 tsp
  3. Jaifar 1/4 tsp
  4. Self raising Flour 3 cups
  5. Butter/Ghee 2 to 4 tablespoons
  6. Butter/Ghee 2 to 4 tablespoons (extra)
  7. Sugar 2 cups
  8. Water 4 cups
  9. Oil to fry
  10. Vanilla 1 drop (optional)

Method for making Gulab Jamun Fiji Indian Type:

  1. Ground the elachi and jaifar nd make it into powder.
  2. Sieve the self raising flour in a bowl.
  3. Melt the butter or ghee to be used and cool it.
  4. Open the condensed milk can and pour the content in a clean empty bowl.
  5. Add the powdered elachi,  jaifar and vanilla to the condensed milk.
  6. Add the melted ghee to the condensed milk.
  7. Use a spoon to mix the ingredients added to condensed milk (stir in a circular motion).
  8. Sprinkle flour over the mixture and mix well. Repeat this process till the dough is stiff enough to be kneaded.
  9. Knead the dough well, should be a stiff dough (you can also use a few drops of ghee if needed).
  10. Pour sugar and water in a pan and boil it for 15 to 20 minutes over medium heat to make syrup (bubbles will form while boiling and it should be 1 string syrup).
  11. Take small pieces of dough and make round long shaped gulab jamun with your hands as shown in the image (approximately 1/2 cm wide and 3 cm long). (In this step you will need the extra ghee to rub in your hands so that the Gulab jamun dough does not stick to your hands).
  12. Heat oil and fry the gulab jamun till golden brown.
  13. Take out the fried gulab jamun from the oil and pour it in the syrup (Gulab jamun should be soaked well with the syrup).
  14. Take out the gulab jamun from the syrup after 2 to 5 minutes and cool it.
  15. Fiji Indian style Gulab Jamun Recipe is ready.


  1. Gulab Jamun is one of the Indian Sweets that is popularly made during Festivals like Diwali, Eid, Holi, Navratri and other Hindu and Muslim Festivals. It is also prepared for marriages, parties, birthdays etc.
  2. Some people may spell Gulab Jamun as Julab Jamun, Gulaab Jamoon, Julaab Jamoon etc
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Besan Ladoo (Bundi/ Motichoor/Motichur Ladoo)

Motichoor ladoo (boondi / besan laddoo)

Motichoor ladoo (boondi / besan laddoo)


  1. Channa Besan or Pea Besan (Gram Flour)
  2. Sugar
  3. Food Color (Red and Green)
  4. Elachee
  5. Jaifar
  6. Oil/Ghee to fry
  7. Powdered Milk
  8. Water


  1. Pour the flour in a basin and add water to make a thick batter.
  2. If u want in different colors than  pour the batter in 3 different basin and add a few drops of food colour to each and mix well.
  3. Heat Oil or ghee and Pour the batter in drops using a perforated spoon.
  4. Deep fry till light brown.
  5. Break the bigger chunks into smaller pieces (You can lightly blend it).
  6. Pour sugar in a pot and add water, boil this for approximately 15 minutes and make a 2 string consistency syrup.
  7. When the syrup is luck warm temperature, add powdered milk, powdered elachee and powdered jaifar.
  8. Pour this syrup mixture over the fried besan and make balls.
  9. Serve.
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  1. Powdered Milk 500g
  2. 1 tinned Condensed milk
  3. Powdered Elachi 1 tbsp
  4. Powdred Jaifar (nutmeg) 1/4 tsp
  5. Icing Sugar 1/2 cup
  6. Ghee/Butter 2 tbsp


  1. Pour Condensed Milk in a basin.
  2. Add Nutmeg, Elachi and butter to condense milk and stirr well.
  3. Add icing sugar and mix well again.
  4. Sprinkle milk powder and mix till you can make a hard dough.
  5. Mix the dough well and make many small round Pedas, the size of a coin.
  6. Put the Pedas in an airtight container and store in fridge.
  7. Serve


  1. Peda can also be spelt as Pheda, Pera, Pera
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Suji Halwa


  1. Suji 500g
  2. Liquid milk 6 cups
  3. Powdered elachi 1 tsp
  4. Powdered nutmeg 1/2 tsp
  5. Sugar 1 cup
  6. Raising 1/4 or 1/2 cup
  7. Ghee/Butter 1 cup
  8. Badam also known as almonds


  1. Mix sugar and milk till sugar is dissolved.
  2. Peel almonds by soaking in hot water. chop these peeled almonds.
  3. Put ghee or butter in a big frypan and heat.
  4. Pour suji in the hot ghee/butter and stirr.
  5. Fry suji in low heat. Keep on stirring till suji is light brown.
  6. Add milk and sugar mixture in fried suji.
  7. Stirr well and add the other ingredients.
  8. Let it cook till all the liquid is absorbed well.
  9. Serve either hot or cold as desired.


Keep on stirring while cooking otherwise it may get dark on some places while other portion  will remain lighter colour.

Compiled By: Reshmi

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Suji Ladoo

Ingredients for making Suji/Sooji ke Laddoo:

  1. Grinded Suji 500g
  2. Grinded Sugar 500g
  3. Ghee/Condense milk
  4. Powdered Elachi 1/2 teaspoon
  5. Powdered Jaifar 1/4 teaspoon
  6. Powdered Milk 500g

Method for making Suji/Sooji ke Laddoo:

  1. Put grinded Suji/sooji in a frying pan and heat it.  Stir well till golden brown.
  2. Put this golden brown Suji in  bowl and let it cool.
  3. Add grinded Sugar, Milk, Elachi, Jaifar to Suji and mix well.
  4. This mixture needs to be pressed firmly in the hands to make in balls. we can use either hot ghee or condense milk for rolling into balls.
  5. Put these ladoo in fridge and serve cold.
  • NOTE :  If using hot ghee, heat the ghee in little portion for using to make suji balls.
  • NOTE :  If you are using ghee the suji ladoo will be soft in texture and if using condense milk the texture will be hard.

Compiled By: Miss Reshmi Lata

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