Tag Archives: deepavali sweet recipe

Mysore Pak Recipe / Soft Mysore pak recipe / Nei Mysore pak recipe – Diwali special recipe


Mysore pak is one of my all-time favorite for almost 12 years. The first time my love born towards MYSORE PAK was due to my mother-in-law, as she use to get me mysore pak from a shop – “Velayudha Nadar Sweet Stall” from Sivakasi (my hubby’s hometown). No words for its taste, it melts in mouth like anything. I thought preparing Mysore pak is a toughest job, but recently when I saw few of my fellow bloggers posting Mysore pak recipe, I too wanted to try it.

Finally today I tried it and the result was a heavenly mysore pak in my first attempt. It took just 20 minutes prepare. Happy I made a new and my favorite sweet this Diwali. It was very easy to make and I bet everyone could make it. Let us move on to the recipe…

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

Mysore Pak

Mysore Pak


  • Besan / Bengal gram flour – 1 ½ cups
  • Sugar – 1 ½ cups
  • Ghee / Clarified Butter – 1 ½ cups
  • Water – ¼ cup + 2 tbsp.


  • Sieve the besan / bengal gram flour and keep it aside.
  • Roast besan flour with a tsp of ghee/clarified butter, until the raw smell goes off (be careful it should not be burnt).
  • Take 1 cup of ghee/clarified butter in a bowl, add in the roasted besan little by little and mix it well with the ghee/clarified butter (Be sure no lumps should be formed). Keep it aside, until the sugar syrup is ready.
  • Grease a tray with ghee and keep it aside/
  • In a non-stick vessel, take sugar and water, let it boil, stir once in a while and wait until it reaches one string consistency.
  • Pour in the ghee + besan flour mixture, start stirring and keep in medium flame.
  • Keep on stirring continuously, else lumps would be formed.
  • When the mixture begins to thicken, pour in ½ cup of ghee/clarified butter, little by little along the sides and continue stirring.
  • Stir until it starts leaving the sides of the vessel and comes to the rolling consistency.
  • Transfer the mysore pak to the greased tray and level it with a spoon.
  • Leave aside for 10 mins, let it get set, cut it to diamond or square or rectangle shape as you wish.
  • Take it out after 20 mins and store it in an air-tight container.

Yummy Mysore Pak is ready.

Note: Pour in the ghee + besan flour mixture only after you get one string consistency in sugar syrup, also at the final stage besan flour should come to rolling consistency. These two stages are very important else the mysore pak will become hard. Cook in low flame, once you add the mysore pak + Ghee/Clarified butter mixture.

Rasgulla / Sponge Rasgulla recipe / Easy rasgulla recipe – Diwali recipe


Rasgulla is a syrupy dessert popular in North-India and is traditionally offered as bhog to Goddess Lakshmi, at Jaganath Temple in Puri. It is made from ball shaped dumpling of Chhena and cooked in light syrup made of sugar.

Rasgulla is my all-time, I could remember very well in my childhood days my grand pa, use to get me rasagulla tins and we both sit and eat like anything. Wonder, why I haven’t tried this Rasgulla all these days. Now it’s time for Rasagulla, just like that I made it. I could never stop eating rasgulla, until the tin is empty 😛

Rasgulla is very simple, easy and less time consuming (15 mins) only when you have paneer. It just takes 40 mins to prepare paneer and then rasgullas. Never wait, a must try and a simple recipe. Let us move on to the recipe…

Do check out my Home-made Paneer in this link: https://madraasi.com/2015/09/27/homemade-paneer/.

Do check out my Dessert recipes in this link: https://madraasi.com/2015/09/27/rasagulla/.


  • Paneer – 200 gms
  • Sugar – 4 tbsp
  • Water – 1 litre
  • Maida / All Purpose flour – 2 tsp


  • Bring the paneer to room temperature, if its store bought keep it in warm water for 10 mins.
  • Crumble the paneer and then knead them well with your palms and roll it to a dough.
  • Take small portions of paneer, roll them to balls and keep it aside.
  • Meanwhile, boil the water along with sugar in a thick bottomed sauce pan and let it boil.
  • Drop the paneer balls gently to the boiling water.
  • Cover with the lid and allow it to boil for few mins (5 mins).
  • Mix all-purpose flour with a tbsp. of water to a paste, remove the lid and sprinkle the paste over the boiling water, cover again with the lid and let it boil for another 5 to 10 mins.
  • Remove the rasgullas to a bowl along with the sugar syrup.

Serve at room temperature.

Note: Sprinkling water mixed with all-purpose flour is to bring rasgullas fluffy and soft. I have used home-made paneer for preparing this Rasgullas.



Susiyam Recipe / Suyyam recipe / How to make susiyam – Sweet Recipes (Diwali recipe)


Susiyam/Suyyam is one of the traditional sweet prepared during festivals in South Indian. It is the most common sweets among Thoothukudi and Tirunelveli people, also known as susiyam among them. This is done as an offering to god on festivals like Diwali and Saraswathi puja.

Chana dal is very often used in cooking all over India. It is good for diabetics, since it has low glycemic index. It is a protein rich supplement for the people who are vegetarians and would not consume animal protein. Also a most important practical means of eradicating protein malnutrition among kids and nursing mothers.

CLICK HERE for Diwali / Deepavali recipes.

This is done by boiled channa dal, grated coconut with jaggery and coated with maida. Jaggery can also be substituted with brown sugar. Let us move on to the recipe of Suyyam / Sushiyam…

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Susiyam / Suyyam


  • Bengal gram / Channa dal / Kadala paruppu – ½ cup
  • Jaggery – ½ cup
  • Grated coconut – ¼ cup
  • Cardamom powder – 1 tsp
  • Maida/All purpose flour – ½ cup
  • Rice flour – 2 tbsp
  • Turmeric powder – a pinch
  • Salt to taste
  • Oil for frying

Making of Susiyam –


  • Wash the channa dal and pressure cook with water for 2-3 whistles. The dal should be boiled but not mashed.
  • Strain the water and put the dal in a mixer, grind it to fine paste.
  • Transfer it a bowl and put the mashed jaggery, stir it well with the hands.
  • Put the grated coconut and cardamom powder, stir well and make them into small balls.
  • Now take the maida, riceflour, salt, turmeric powder in a bowl and make them to a paste with water. The batter should be semi-thick, because it should coat the balls.
  • Heat oil in a kadai.
  • Put the ball on the batter and roll it gently, to get it coated.
  • Put the coated ball in oil and fry gently in all sides. Remove the crispy sushiyam from the oil and place in paper towel to remove the excess oil.

Serve hot. It can be stored for a day in room temperature.