Tag Archives: south Indian sweet recipe

Oats and Dry Fruits Burfi Recipe (Sugar Free)/ / Sugar-Free Dry fruits and Dates Burfi recipe / Sugar free Diwali sweets recipe


As most of them my family has a sweet tooth, but always the sugar minds me, as my hubby is diagnosed with Diabetics. I think to prepare sugar-free recipes, as a result the dish came out well, I have added almost all the dryfruits.

The Burfi was too good and with the loads of healthiness, most important and the highlight of this dish is its – “SUGAR-FREE”. Not only for diabetic people, even its good for kids because of the dry fruits, oats and dates. A heavenly dish for everyone. Give a try guys.

Let us move on to the recipe…

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


  • Oats – 1 ½ cups
  • Cashew nuts – ¼ cup
  • Walnuts – ¼ cup
  • Badam / Almond – ¼ cup
  • Pistachios – ¼ cup
  • Dates – 30 nos
  • Ghee / Clarified butter – 1 ½ tbsp.
  • Warm water – ¾ cup


  • Soak dates in warm water for about 15 mins.
  • Deseed the dates if you are using the seeded dates.
  • Grind the dates to a fine paste along with the water.
  • Take oats, walnuts, cashew nuts and almonds and blend these all together to a fine powder.
  • Spread the ground powder in a plate and break out if any lumps (by crumbling with your hand).
  • Roast the ground powder in a kadhai, with a tsp of ghee/clarified butter until it turns golden brown.
  • Pour in the grounded dates paste to the kadhai, add start stirring well.
  • Pour in a tbsp of ghee/clarified butter over the mixture and keep on stirring (else it will be burnt).
  • Stir until it reaches the rolling consistency.
  • Meanwhile grease the tray with ghee/clarified butter and keep it aside.
  • Gently slide the rolled dough to the greased tray and level it with a spoon.
  • Sprinkle the finely chopped pista or pistachios and again level them with a spoon.
  • Leave it for an hour, then cut it to desired shape and leave it for one more hour.

Serve and store it in an air tight container. Stays fresh in an air-tight container for almost 4 days.

Note: You can adjust the quantity of dates as per your sweet tooth.



Aval Kesari recipe / Poha Kesari recipe / How to make Aval Kesari at home – Krishna Jayanthi recipes



Aval Kesari is one of my long time wait dish, yesterday was planning to try out kesari and so thought to try it with aval. This was my first attempt with Aval Kesari, it was delicious and was finished in minutes, as kids on vacation. Usually Kesari is my favorite, as my grandma prepares it for my birthday as it would be the first food on my mouth. The texture was lovely, it melts in the mouth and was too attractive not only of the color but the glassy appearance made the dish look rich compared to Rava/Semolina or Semiya/Vermicelli.

CLICK HERE for more Krishna Jayanthi / Gokulastami / Janmastami recipes.

A perfect dish for Navratri, as an offering and later served for friends and family. Not only for Navratri, but also an easy and can be made in minutes for guests. Let us move on to the recipe…

Do check out my other Kesari recipe in this link: https://madraasi.com/recipes/breakfast-dinner/.


  • Aval / Poha / Beaten Rice – 1 ½ cup
  • Sugar – 1 cup
  • Clarified butter / Ghee – 3 tbsp
  • Cashew nuts – 10 nos
  • Raisins – 8 nos
  • Water – 3 cups
  • Food Color (Orange) – ¼ tsp


  • Dry roast aval/poha/beaten rice in a kadai with a tsp of ghee/clarified butter.
  • Heat 3 cups of water in a kadai, bring it to boil.
  • Meanwhile, grind the roasted aval/poha/beaten rice to a fine powder.
  • Add the powdered aval/poha/beaten rice to the boiling water along with the food color, keep in low flame and keep on stirring else lumps will be formed.
  • Keep on stirring for few min, until the poha is cooked and thickens, drizzle a tbsp of ghee/clarified butter along the sides of the thickening poha.
  • Add in the sugar and continue stirring, until it the poha starts leaving the sides of the kadai.
  • Heat the leftover ghee/clarified butter in a kadhai, add in the cashew nuts, and roast until starts turning golden brown.
  • Add in the raisins and roast until it doubles in size.
  • Stir it well and keep on stirring until the kesari comes to the rolling consistency.
  • Transfer it to a bowl.

Serve hot. This goes well for breakfast, tea-time snack and also as a festive recipe.

Note: Bring the kadai to low flame, when you start adding the powdered poha/aval/beaten rice and keep on stirring else it would be formed as lumps.