Tag Archives: deepavali snacks

Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe


Custard Powder Halwa is my recent try for this Diwali 2017, it is very simple, quick to prepare also it tastes delicious. Also, custard powder halwa needs just 4 ingredients to be prepared and also these are commonly available in all out kitchen, so no any fancy ingredient used here. Moreover, the quantity of ghee/clarified butter used is very little compared to other Halwa.

CLICK HERE for more Diwali Sweets and snacks and CLICK for Chicken Briyani , Kuska Briyani (plain briyani) and Mutton Briyani.

Also do check out Banana Halwa, Badam / Almond Halwa, Lauki Halwa, Wheat Halwa, Carrot Halwa, Corn flour Halwa, Dates Halwa, Tri-fruits Halwa, Pumpkin Halwa, Banana Sheera, Beetroot Halwa and Walnut sheera.

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Custard Powder Halwa / How to make Custard Powder Halwa / Easy Halwa recipe – Diwali recipe

This Halwa can be prepared perfectly even by beginners. Give a try for this Diwali…


  • Custard powder – 1 cup
  • Sugar – 1 ½ cups
  • Cashew nuts – 7 nos
  • Water – 2 cups
  • Saffron strands – few strands
  • Ghee / Clarified butter – 3 tbsp

Making of Custard Powder Halwa / Custard Powder Halwa Video recipe –


  • Break the cashew nuts into small pieces, keep it aside.
  • Soak saffron strands in a tbsp of water and keep it aside.
  • In a bowl, add custard powder, sugar and mix it well.
  • Pour water, mix it well until it the dissolves. Make sure no lumps are formed.
  • Heat a heavy bottomed vessel, pour ghee/clarified butter, add cashew nuts and roast until it starts turning golden brown in color.
  • Pour in the custard powder, sugar mixture followed by the saffron water, cook only in low flame.
  • Keep on mixing it, until it gets thicken.
  • Once it starts thickening, start beating the halwa, until it rolls out.
  • Keep on beating the halwa, until the ghee oozes out from the sides of the halwa.
  • Meanwhile grease a tray with ghee/clarified butter, transfer the halwa to the tray.
  • Level it with a ladle, let it sit until it reaches room temperature.
  • Slice the halwa into pieces.

Serve it. Store it in an air-tight container, so that it stays fresh for a week time. Also, slightly heat, before serving.





Note: This Halwa is prepared in 20 mins, but the important thing in this Halwa, since we custard powder thickens earlier, it’s a must to prepare this Halwa in low flame. Preparing low flame helps custard powder to get cooked completely and then thicken, else it would taste raw. Also, it doesn’t mean the once the halwa is thickened it is done, make sure that it doesn’t stick to the ladle and has a glassy appearance.


Mung Bean Ladoo recipe /Paasipayaru urundai /Whole GreenLentil Ladoo – Diwali Ladoo recipe


Rarely do I use to prepare Mung dal/Paasiparuppu/Split Greengram laddu, but one of my friend suggested me to prepare Mung Bean/Paasipayaru/Whole GreenLentil Laddu which her grandma prepares very often, because of its packed health benefits. I too tried out, and it was a very delicious and I am glad that my kids loved it a lot. Let me share one of the healthiest recipe with you all for this Diwali/Deepavali. Let us move on to the recipe…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other laddu recipes in this link: https://madraasi.com/recipes/snacks/.

Mung Bean Laddu / Paasipayaru Laddu

Mung Bean Laddu / Paasipayaru Laddu


  • Mung Bean / Whole Green Lentil / Paasi Payaru – 1 cup
  • Sugar – ¾ cup
  • Ghee/Clarified butter – ¼ cup
  • Cardamom powder – ½ tsp
  • Cashew nuts – 5 nos
  • Almonds/Badams – 5 nos
  • Salt – ¼ tsp


  • Dry roast whole green lentil/paasi payaru/mung bean, until nice aroma comes out or until it starts turning brown in colour.
  • Blend cashew nuts and badam to a coarse powder and keep it aside.
  • Blend sugar to a fine powder.
  • Blend the roasted whole green lentil/paasi payaru to a fine powder and keep it aside.
  • Sieve the ground green lentil and transfer to a bowl.
  • Add in the powder sugar, powdered cashew nuts and almond mixture and cardamom powder. Mix all these together.
  • Heat ghee/clarified butter in a kadai, pour it to the flour mixture and mix it with the spoon.
  • When the heat comes down, mix it well with your hands and grease your palm with ghee and start rolling small quantity of flour to balls (laddus).

Store it in an air-tight container, so that it stays fresh for a week time.

Also check out our Rava Ladoo recipe, Besan Ladoo Recipe, Sesame Ladoo recipe, Paneer Ladoo recipe , Aval Ladoo / Poha Laddu recipe and Bajra Ladoo / Kambu Ladoo recipe.

Paruppu Vadai / Masala Vadai / Lentil Fritters


Paruppu vada is one among most common street food all over TamilNadu, you can get it all over the tea stalls early in the morning and during evenings. Not only it’s found in stall, there are also vendors who sell them along with tea in a cycle.

Also this vadai has few more names according to the area – Aama Vadai, Paruppu vadai and Masala Vadai

A most important festive recipe, a traditional and authentic dish prepared in all south Indian families. This vada goes out well with breakfast like Idly, Dosa, also a perfect side dish for lemon rice as lunch.

Do check out my other snacks recipes in this link: https://madraasi.com/recipes/snacks/.

This vadai tastes delicious with a crunchy texture and so goes perfectly with Tea. Let us move on to the recipe…

I am taking this to Fiesta Friday#89 hosted by Angie@thenovicegarderner.

Paruppu vadai / Masala Vadai / Lentil Fritters

Paruppu vadai / Masala Vadai / Lentil Fritters


  • Split Bengal gram / Channa dal / Kadalai Paruppu – 1 ½ cups
  • Red chilies – 3 nos
  • Fennel seeds – 1 ½ tsp
  • Garlic – 5 cloves
  • Onions – 2 nos (medium sized)
  • Coriander leaves – 3 stalks
  • Curry leaves – a sprig
  • Rava / Semolina / Sooji – 1 tbsp
  • Salt to taste
  • Oil for deep frying


  • Soak the channa dal / kadalai paruppu / split Bengal gram for almost 2 to 3 hrs.
  • Grind red chilies, fennel seeds and garlic to a coarse paste without adding water.
  • Peel and finely chop the onions and coriander leaves. Keep it aside.
  • Drain the water from the channa dal/paruppu/bengal gram and grind them to a coarse paste without adding water.
  • Transfer the ground dal /gram/paruppu mixture to a wide mouth bowl, along with the ground spice mixture.
  • Sprinkle semolina/rava/sooji and required salt, mix them all together with your hands.
  • Heat oil in the kadai, take small portions of dough, roll it to a small balls, flatten it with your palm, transfer it the other hand and gently drop it to the hot oil.
  • Swap the side, when it start turning golden brown, cook in medium flame else it would be burnt and browned before it’s cooked.

Serve hot with a cup of Coffee, unbeatable with a cup of Filter Coffee or Tea.

Making of Masala Vadai / Lentils Fritters —

Note: Do not add water while grinding, then the batter will become runny and the fritters will never ne crispy and crunchy.