Category Archives: Upvas / Fasting Recipes

Recipe – Sabudana Kheer Using Milkmaid



Prep Time: 4-5 hours

Cooking time: 20 minutes

Serves: 4


  • Milk: 3 cups
  • Milkmaid or Sweetened Condensed Milk: 1/2 Cup
  • Sabudana: 3/4 cup
  • Cardamom (Elaichi Powder): 1/2 teaspoon
  • Dry fruits (cashew, almonds, pistachios, raisins): 2 Tablespoon
  • Saffron: a few strands
  • Ghee: ½ tablespoon


  • Soak the sabudana in water for minimum 4-5 hours or overnight.
  • In a heavy pan, heat ghee.
  • Roast the cashew and almonds. Take them out and keep aside.
  • Add sabudana in the remaining ghee. Stir for 2 minutes.
  • Add milk in the pan and let It boil.
  • Reduce the heat to medium and let it on heat until for 10 minutes. Stir occasionally.
  • Add milkmaid and mix well. Simmer for another 7-8 minutes or till sabudanas are completely cooked.
  • Turn of the heat and garnish with cardamom powder, saffron strands, pistachios, raisins and roasted cashew and almond nuts.
  • Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.

Cook’s Note:

  • You may make this without milkmaid as well. Use 6 cups of milk and let it reduce to half quantity, then add 3/4 cup of sugar. Other processes are same as above.
  • Please check the below slideshow for the recipe pictures.



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Recipe: Kuttu k aatte ka chilla

img_20170606_205236_hdr.jpgPrep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 6


  • Kuttu ka aata: 1 cup
  • Water: ¾ Cup or as required to make a thick dosa batter
  • Lauki (bottle gourd): 1/4 of a medium sized (optional)
  • Ginger: 1/2 teaspoon, crushed or paste
  • Green chili: 1/2 teaspoon, crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon or to taste
  • Black Pepper Powder: 1/2 Teaspoon
  • Lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon, finely chopped
  • Oil: As required to roast the dosa / chilla


  • Wash the lauki. Peel, deseed and grate them.
  • In a bowl, add flour, salt, grated potato, ginger, chili, pepper powder, lemon juice, coriander leaves. Mix well and using water make a smooth dosa batter. It should be little thick, but flowing consistency. Whisk the batter well.
  • Heat a non-sticky tawa in medium heat.
  • Add 2 tablespoon of the batter and spread it to a 5-6-inch diameter circle.
  • Pour 1 teaspoon oil over the dosa evenly and cover the tawa.
  • It takes long time to cook and should be cooked over medium heat, never in high heat.
  • After 2-3 minutes, flip the dosa and again pour ½ teaspoon oil over the dosa evenly and cover the tawa.
  • After 2-3 minutes, remove the cover and roast the dosa for another 2-3 minutes flipping both sides and making it crispy.
  • Remove and make other dosas.
  • You may make it in mini dosa/chilla pan as well.
  • Serve with green chutney made with sendha namak.

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