Tag Archives: raksha bandhan

Maa Gujiya



Thought of preparing something innovative for RAKSHA BANDHAN. Why not to mingle two states for a dish. As a tamilian, tamil cuisine is my favorite and next coming to the other state, recently I tried out Gujiya (Nuts Gujiya) and my family liked it to the core, so thought why not to take Gujiya for the other state.

Gujiya is a sweet dumpling made with maida and stuffed with khoya, nuts… Maa urundai (Rice flour balls) is one of the traditional and authentic Tamil dish which is shaped as lamp known as Maa Vilakku and offer to god. We lit this lamp with ghee and cotton wig, and do prayers.

As a result here comes my “MAA GUJIYA”, I stuffed this Maa urudai to the gujiya and fried it. As it was trial, I was little scared whether it will work out. But the dish was mind-blowing and heavenly, which got over in minutes. My kids wants to prepare once in a while. Let me share the recipe…

Taking it to the Fiesta Friday #133 hosted by Angie@thenovicegarderner.


  • Rice flour – 1 cup
  • Cardamom powder – ¼ tsp
  • Coconut Jaggery (crushed) – 1 cup
  • Ghee/Clarified butter – ¾ cup
  • Maida – 2 cups
  • Salt to taste
  • Oil for deep frying


  • Stuffing – Maa urundai
    • Crush the jaggery using mortar and pestle.
    • In a wide mouth bowl, mix rice flour, jaggery and ½ cup of ghee. Mix them well with your hands for a min.
    • Take these rice flour mixture in a blender and blend them just for a min and transfer it to a same bowl.
    • Hold them to small balls (lengthwise) and let it rest for 10 mins.
    • If you are not able them tight pour the leftover ghee and continue the process.
  • For dough:
    • Take maida, ¼ tsp of salt together in a bowl, mix them well.
    • Pour water little by little and start kneading the flour to a dough.
    • Divide small portions of dough, roll them to small balls (lemon size) and keep it aside.
  • For Maa Gujiya:
    • Flatten the maida balls with a rolling pin.
    • Place it in the gujiya press, keep the maa urundai at the center, and close the lid tightly.
    • Remove the excess dough from the press, gently remove the gujiya from the press.
    • Continue this process with leftover dough.
    • Heat oil in a kadai, once it’s hot, gently drop in the gujiya’s one by one, and cook until they turn golden brown.
    • Cook in medium flame, swap the sides and cook them.
    • Drain the oil and continue this for all the gujiya.

Serve hot by drizzling little condensed milk or colorful tutty frutty and finely chopped cherries.

Note: Stays fresh in an air tight container for a week.

Also check out my other Raksha Bandhan recipes – Jeera Poli, Milk Poli, Phirni, Maa Gujiya.

For more snacks recipes – CLICK HERE.


Milk Poli / Paal Poli


Milk Poli is one among the festive recipe which is simple, easy and delicious. It stays fresh for a day, so prepare only the quantity you require. In case when it’s leftover, this can also be refrigerated for a day, bring it room temperature and slightly heat them before you serve. A perfect sweet Diwali and RakshaBandhan to decorate the plate.

Let us move on to the recipe…

It’s Friday, I am taking it to Fiesta Friday #88 hosted by Angie@thenovicegarderner.


  • Maida / All-purpose flour – 1 cup
  • Salt – ¼ tsp
  • Water – as required
  • Oil – for deep frying
  • Milk – ½ litre
  • Coconut (grated) – 1 cup
  • Sugar – 5 tbsp
  • Food colour (red, yellow, green) – a pinch
  • Saffron strands – few strands


  • Take the all-purpose flour/maida along with salt and mix it well, pour in water little by little and start kneading the flour, roll it a ball.
  • Pour in 3 tsp of oil, knead it again and roll it to a ball.
  • Take small portions of the dough, roll it to small balls, flatten then with the rolling pin, and keep it aside. Cut them to desired shape if required.
  • Meanwhile boil the milk, add in sugar and keep in medium flame until it reduces to half the quantity. Remove from fire and let it cool down.
  • Heat oil the kadai for deep frying, gently drop the flatten poli one by one and swap the sides and fry them until golden brown.
  • Drain the oil, soak the poli in the milk for few seconds and remove it to a plate (continue this with all the poli).
  • Heat a tbsp. of ghee/clarified butter in a kadhai, add in the grated coconut and cook until the raw smell goes off.
  • Transfer only the grated coconut to a plate, divide them to three portions, sprinkle the food color, powdered sugar over them and mix it well with your hands.
  • Keep the leftover milk in low flame and let it reduce in quantity and thicken to a paste.
  • Arrange all the poli’s in a plate, sprinkle the colored grated coconut, saffron strands and finally drizzle the thicken milk over it.

Do check out my Jeera Poli recipe in this link: https://madraasi.com/2015/08/30/jeera-poli/.

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


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.