Multigrain Sathu Nuts Ladoo

Multigrain Sathu nuts ladoo is the healthiest ladoo I have eaten ever. I learnt this from one of my friends. Thank you Priyanka for the wonderful healthy recipe.

This includes all the nuts like almonds, cashews, pistachios, walnuts, chironji, raisins, fig, dry dates.  Almond is rich in calcium, Cashew is rich in iron and has unsaturated fat, walnut is rich in omega-3-fats & antioxidants, pistachios is rich in antioxidants, low in calories and helps in lowering blood pressure, sugar, cholesterol and chironji is loaded with vitamins.

The fig, dry dates, raisins in the ladoo gives it natural sweetness. Fig and dry dates are rich in iron, magnesium, raisin is rich in iron,  B complex vitamins, Every single ingredient in the ladoo has its own secret healthy ingredient and this ladoo is packed with lot of nutrients.

The original recipe calls for wheat flour but I have replaced it with homemade sprouted multigrain flour. Multigrain flour is also loaded with nutirents.

Also instead of white sugar, I have added cane sugar to make it more healthy. You can use white sugar powder as well. Or we can use jaggery powder or palm sugar.

The edible gum or gond in the recipe increases the body temperature. So it helps in relieving the leg pain and joint pain. Apart from the health benefit, it also gives a crunchy feel to the ladoo.  Makhana is high in fiber and low in calories.

And finally the binding agent is ghee, i have used desi homemade cow ghee which is very healthy.

I learnt and made these ladoos at home and it is a superhit in my family. Krish loved it a lot and without any pressure he himself started eating these ladoos. Also my parents and grandparents loved these ladoos. These ladoos are not available in the market. Though it is available, it costs around 50 rupees for a ladoo. So do make this healthy ladoo at home and enjoy with your family.


Ghee – Around 400 ml

Almonds – 100 g

Cashews – 100 g

Walnuts – 100 g

Pistachios – 100 g

Raisins – 100 g

Dry dates- 100 g (not included)

Fig – 50 g (not included)

Lotus seeds (Makhana) – 50 g

Chironji (Saara paruppu)- 50 g

Edible gum (Gond) – 100 g

Sprouted multigrain flour – 200 g

Cane sugar – 2 cups

Dry ginger powder – As req

Pepper powder – As req


To roast the nuts

  • Take a heavy bottomed kadai and add around 2 tbsp of ghee.
  • Add cashews, walnuts, pistachios, almonds and roast them until they turn light brown in colour.
  • Transfer it to a plate and allow it to cool.
  • Once it cools down, grind it to a powder.

To roast sticky ingredients

  • Add 2 tbsp of ghee and add the raisins or dry grapes or kish-mish.
  • Roast until it bulges well.
  • If you are going to include dry dates and fig, you can roast them one by one at this stage. In the video I have not added these two ingredients.
  • Transfer all the three ingredients to a plate, allow it to cool down.
  • Later we can grind everything together. These ingredients gives natural sweetness to the ladoos.

To roast Makhana or Lotus seeds

  • Add ghee in a kadai and roast the lotus seeds.
  • The lotus seeds or makhana should be roasted well. Else it cannot be grinded well.
  • Once they turn golden brown, transfer it to a plate, allow it to cool and grind it separately. You can also crush it with a potato masher instead of grinding it in a mixie.

To roast Chironji (Saara paruppu)

  • Add ghee and roast the chironji for 2 to 3 minutes.
  • Keep it aside in aplate.
  • There is no need to grind this. It can be added directly.

To roast Edible gum (Gond)

  • While roasting the edible gum, extra care should be taken.
  • Add ghee in a kadai, abd add edible gum in batches.
  • Once you start roasting it will pop up like a popcorn. This gives a crunchy feel to the ladoo.
  • If it is not roasted properly, it will stick to the teeth. So roast it well. Keep it in a plate.
  • Mash it with a potato masher. Donot grind it in a mixie.

To roast Sprouted multigrain flour

  • Add 2 tbsp of ghee and add sprouted multigrain flour.
  • The flour should be roasted well until you get a nice aroma and the colour changes from light shade to dark shade.
  • Keep it aside in a plate. If required, before making ladoos we can sieve the flour. Else it can also be added without sieving.

Final Steps

  • Once the above steps gets over, add all the ingredients into a big vessel. Mix it well.
  • Check the sweetness after mixing it well.
  • Then add the cane sugar/ Sugar powder/ jaggery powder. Donot add too much of these artificial sweetneers.
  • For the spicyness, add dry ginger powder, pepper powder.
  • Mix everything together well and shape it into a equal sized balls.
  • If you are not able to shape it, heat ghee and add it to the mixture and shape it to uniform sized balls.
  • Store it in an air tight container. The shelf life of the ladoo will be two months.

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Seven cup cake

Seven cup cake is one of the easiest burfi/cake varieties that requires very less time to make. I learnt this sweet from my mom. She makes this sweet in two ways- one in this method and the other using khova. This sweet is always special to me because this is the first recipe I posted on my blog. Now I have moved to my own website and would like to post the same recipe as the first one. But this time it is with video.


Grated coconut  –  1 cup

Besan flour – 1 cup

Ghee – 1 cup

Milk – 1 cup

Sugar – 2.5 to 3 cups

  • Take a heavy bottomed pan. Add Besan flour and roast it.
  • Add ghee, grated coconut,milk,sugar to it and mix it thorughly.
  • Stir it continuosly for every 5 mintutes. this step should be repeated until you see the bubbles .
  • Grease the tray with ghee and pour the mixture into it.
  • Make pieces and it is ready to serve.

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Dhal holige / Paruppu Boli

Boli or Upputtu or Holige as it is called in different parts of India is one of the traditional recipes made on the festival days. In my home, we make it for Bhogi. My amma and Patti use banana leaf to make the boli. Amma and paati makes this in a different style like the one we get in the famous Venkateshwara Boli stall, Chennai. They make a thick palm size Boli with cococnut stuffing or dhal stuffing in it. I have made this in Karnataka style thin crepes. It is called as holige in Karnataka and whenever I go the Holige stall, after placing an order I keenly observe the way they make this. Sometimes I even ask some queries like what is the sheet they are using, what are the different types of stuffing, etc., Yes! you can use any stuffing of your choice to make holige. Here I have given the recipe for Dhal holige / Paruppu Boli.


For the dough

Maida / All purpose flour – 1/2 cup

Turmeric powder – 1/4

Salt – A pinch

Oil – 2 tbsp + for soaking

Water – As required

For the stuffing

Channa dhal – 1/2 cup

Jaggery – 1/2 cup

Cardamom powder – 1 tsp

Ghee – 2 tsp

Water – To cook the dhal


  • Take the maida and add in a bowl. Add turmeric powder and salt. Mix well.
  • Add oil and mix it with the dry ingredients.
  • Then add water little by little and knead it to a elastic dough.
  • Soak the dough in the oil and leave it aside for 20 minutes.


  • Take channa dhal, wash and half cook the dhal.
  • Allow the dhal to cool down, add it in a mixie jar.
  • Add jaggery and grind them to a fine paste.
  • In a pan add this mixture and saute them well to get rid of moisture.
  • Add cardamom powder and ghee while sauting.
  • Once they are non sticky, turn off the stove and make balls out of it.
  • the stuffing for the recipe is ready.


  • You can use a banana leaf or holige sheet to make Boli/Holige.
  • Take a portion of dough and flatten it.
  • Place the stuffing on the flattened dough and close it from all the sides in the same way you make paratha.
  • Remove the extra dough and make a baal keeping it in between your hands.
  • Now you can dust it with flour and gently flatten it with yoour hands.
  • Late  use the rolling pin to roll it out like a chappathi.
  • Heat the skillet and cook the boli/holige on both the sides with oil and ghee.
  • Serve the holige/boli with a dollop of ghee.


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Chakkai Varatti / Jackfruit Jam

Chakka varatti is one of the famous kerala recipes with which we can make a lot of dishes. It is actually a jackfruit preserve made with jackfruit, jaggery and ghee and can be stored for an year or one and a half years. I love this a lot and my parents  make sure, this is made every year, especially my appa(dad). Yes, when the season comes, he always keep an eye to get a good jackfruit and make sure he gets it for me and my younger brother. My brother doesnt like the preserve so he chop the fleshy part and mix it with honey and give it to him. And for me it is chakkai varatti. We make this in uruli, traditional vessel used in Kerala to make kheer. Also I love the jackfruit chips and 4 cut banana chips and my dad gets it whenever I want. Also he makes sure to get it whenever he goes to Kerala. Who else other than our parents know what we want.

This time I decided to make this when I got the fruit from my neighbour. Usually I call my amma to ask for a recipe and to clear all my doubts regarding it. Though she is a working lady, she never fails to clear my doubts in cooking. But this time, I didnt call my amma(mom) to get the recipe. I called my appa(dad) instead and was asking for every single step. Starting from chopping the fruit till I completed it, I was calling him again and again and patiently he taught me clearly and small small nuances also. Finally the outcome was awesome. Waiting to give my family the chakka varatti to taste it or in turn the Chakka varatti is waiting for them.

Pheww!!! Very long post after a long time. I am sure my husband will enjoy reading this. Because he always ask me to write a story for every single recipe.


Jackfruit – 4 cups

Jaggery – 3 cups

Ghee – 3 tbsp

  • Cut the jackfruit into half.  Apply coconut oil on your hands and knife and cut the jackfruit.
  • Expose the flesh part and remove it.
  • Remove the seeds from each pulp and the thick skin.
  • Chop the fleshy part into small pieces.
  • Pressure cook the jackfruit adding water two inches below the jackfruit level.
  • Mash the pressure cooked jackfruit well.
  • In a heavy bottomed vessel, add the jaggery and little water.
  • Allow the jaggery to dissolve completely.
  • When the jaggery syrup starts to boil, add the mashed jackfruit.
  • Cover your hand with a cotton cloth or wear a gloves while stirring.
  • Mix the jaagery syrup and jackfruit well.
  • Keep stirring continuously until this mixture thickens and leave from the sides.
  • When the bubbles come, add 2 tbsp of ghee. Then keep stirring again and add a tbsp of ghee at the end.
  • Store it in an air-tight container in refrigerator. The shelf life of this will be between 1 and 1 1/2 yrs.
  • You can use this to make Chakka pradhaman, elai adai, etc.,




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Atta halwa / Wheat halwa

Atta halwa / Wheat halwa is one of the easiest halwa recipes that can be made with very few ingredients. I have seen my mom and grandmom making this during my childhood days. You can make this sweet in ten minutes if you are making it in less quantity.


Wheat flour – 1/2 cup

Sugar – 1/2 cup

Water – 1 cup

Ghee – 1/4 cup

Cashews – few

Raisins – few

  • Add water in a vessel and boil.
  • Once they started to boil, add sugar. Stir continuously until they dissolve. Keep it aside.
  • In a pan, add ghee and roast cashews and raisins.
  • Once they turn golden brown in colour, add the wheat flour and roast well.
  • The wheat flour changes in colour and you can feel nice aroma.
  • At this stage, add the sugar syrup slowly.
  • Stir continuously and make sure there are no lumps.
  • The halwa thickens and the ghee will start oozing out.
  • Serve hot.



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