washed and soaked Sona masuri rice, warm water, skimmed milk (preboiled and cooled), organic sugar or coconut sugar, ghee, cardamom powder , cardamom pods (optional), chopped mixed nuts, ghee for ...

Parippu Pradhaman is a traditional Kerala sweet made with moong dal, jaggery, coconut milk and cardamom. It is a rich and delicious payasam served during festivals. Paal Pongal is a comforting South ...

washed and soaked Sona masuri rice, warm water, skimmed milk (preboiled and cooled), organic sugar or coconut sugar, ghee, cardamom powder , cardamom pods (optional), chopped mixed nuts, ghee for ...

These are mouth-watering and healthy sweets consumed during Diwali. Thengai paal payasam is a coconut kheer recipe which is ...

Take a small amount of this mixture in your hand and turn it into lemon-sized balls. These are mouth-watering, easy and healthy sweets consumed during Diwali. Thengai paal payasam is a coconut kheer ...

Soak moong dal for 15 mins, drain, and set aside. Melt jaggery with ½ cup water and set aside. Roast beetroot and dal in ghee for 2 mins. Add water, cook until absorbed and dal is soft. Add jaggery ...

This sweet bonda is prepared with chana dal. Lentils are cooked, mashed, and combined with caramelised jaggery and a pinch of salt. Once the mixture starts thickening, coconut is added. Later, it’s ...

Douglas H. Paal is a nonresident scholar at the Carnegie Endowment for International Peace. He previously served as vice-chairman of JPMorgan Chase International (2006–2008) and was an ...