Tag Archives: madraasi diwali recipe

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.


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.