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Friday, August 27, 2021

Brinjal Gravy for Biriyani | Biriyani Side Curry

The first side dishes that goes along with a Kerala style biriyani is salad, papad and pickle. But when it comes to enjoy a Tamil Nadu style or Karnataka style biriyani, the meal is served with a brinjal gravy. Initially I never tasted the side which they served in restaurants along with biriyani. However, after a long time stay in Bengaluru I decided to try this once and was hooked by the flavours that paired well with the biriyani. Totally love the combo that I started trying this at home with the veg biriyani/ pulao. Kids are not into this gravy much, as they totally love pulao as it is. But H loves this gravy now, and so I keep making often. I wouldn't say this is an exact replica of what I tasted in restaurants, but this is somewhat same to that. Give this a try with your delectable biriyani and enjoy !!

Try out more sides like the brinjal gravy-

Preparation time ~ 30 minutes
Cooking time ~ 30 minutes
Author ~ Julie
Serves ~ 4-5 
brinjal 4-5 medium-sized
tomato 4
ginger- garlic paste 1 tbsp
onion 2 chopped
*chilly powder 1/2 tsp
turmeric powder 1/4 tsp
jaggery 1/2 tbsp
tamarind 1 lemon size 
black peppercorn 1 tbsp
mustard seeds 1tsp
oil 2 tbsp
coriander leaves 1tbsp
Salt to taste

  • Wash and cut the brinjals in large cubes. Keep soaked in enough water. Grind the roughly chopped onion to a smooth paste, remove and keep in a bowl. Then add the tomatoes to the same jar and blend to smooth paste.
  • Soak the tamarind in water for 15 minutes and squeeze out the pulp. Use 1/4 cup pulp.
  • Heat oil(1 tbsp) in a pan and add the cut brinjal pieces after draining the water. Fry the brinjal pieces until halfway cooked.

  • Then, drain the pieces and keep aside. To the same pan, add the remaining oil. Splutter mustard seeds and black pepper corns. Add the ginger- garlic paste and sauté till raw smell disappears.
  • Pour the onion paste and sauté till the raw smell of onions disappears and onions gets cooked. Add the spice powders on low flame and sauté till raw smell disappears.
  • To this add the tomato paste and cook till the tomatoes are cooked, oil floats. Then add the tamarind pulp and add salt as per taste. Add the jaggery powder or piece and mix well. Cook covered on low flame till the gravy thickens.
  • Slide in  the brinjal pieces, add water as needed and cook covered again till the brinjal pieces turn soft(takes about 7-8 minutes).
  • Garnish with coriander leaves and serve warm with biriyani.                                        

* I have used kashmiri chilly powder here, and so is the colour of the gravy. But ideally, this gravy is not very bright-colored. So use hot chilly powder for authentic colours.
* Use small sized purple variety brinjal for traditional feel.
* Use more jaggery if you love the curry more sweet, use more tamarind if you like it tangy. This is a balanced taste which you get.

Tuesday, August 24, 2021

Homemade Bounty Bars | Chocolate Coconut Bars

As kids are on holidays, they are eager to help out in any daily chores to kill time. There are so many ways to keep the kids equipped, and I always try to keep them away from gadgets as much a possible, but sometimes it's inevitable. Taking their help in baking cookies or making chocolates in another interesting way to get them engaged, and my kids are always one step ahead to make homemade chocolates as they get to devour them once refrigerated. Bounty chocolate is our family favourite, and so I knew making homemade bounty will be interesting for kids. I have made this chocolate many times but each time before I present in front of the camera, bounties get over until recently when I made these early morning when all were asleep. Crazy me ?? Yes, anything for taking pics to present here, he he. But this time I was in a hurry to click pictures and so didn't wait for the chocolate to sweat out too. I have made this chocolate with milk chocolate, dark chocolate and a mix of both milk and dark chocolate. I feel the mix of both milk and dark chocolate gives the best taste. This is a very simple recipe that you can make in minutes and can enjoy anytime. Try and enjoy !!

Preparation time ~  10 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Makes ~ 5 bars
* milk chocolate compound 100 gm
dessicated coconut 1/2 cup
whole milk 1.5 tbsp
condensed milk 4 tbsp (1/4 cup)

  • In a bowl, add the dessicated coconut and add milk and condensed milk. Mix well to form a wet dough. Then shape the dessicated coconut in cylinder shapes and flatten lightly. Refrigerate till use.

  • In another glass bowl, chop the milk chocolate roughly. (I made using milk chocolate the first time, then tried making using the dark chocolate. So the first half of the detailed pics is from the first made and the remaining are from second made pics, pls ignore)


  • Then double boil the chocolate by placing over a bowl of water and get a smooth melted chocolate. Dip each shaped coconut mix in the melted chocolate, covering all sides and place on parchment paper and make three straight lines to give that original look. Leave to cool in freezer and enjoy after 2 hours.

* You can use heavy cream instead of whole milk for a richer taste. But I feel the store brought dessicated coconut filling has a wet taste, but not a very thick taste.
* Milk chocolate or dark chocolate compound can be used. Use as desired.OR Use a mix of both milk and dark chocolate which tastes the best, almost similar to the store brought version.
* You can even shape the condensed milk dessicated coconut mix as balls and dip in melted chocolate to give a ball form.


Friday, August 20, 2021

Chakka Pradhaman(Payasam) | Chakka Varetti Payasam | Chakka Mani Payasam ~ Happy Onam !!

Onam is a festival of all Keralites irrespective of caste or religion or status, and it's the beginning of a Malayalam calendar year too. This year Onam is quite early and so kids are on vacations early as well. Though the situation in Kerala is not that favourable of celebrating Onam as a gathering but still family members are getting together to celebrate. Last year's Onam also vanished in covid lockdown and so this year people are trying to celebrate how much ever possible. We also are celebrating Onam at home and there are no elaborate celebrations, just the regular sadya preparations this time.

I have posted most of the regular payasams that we make for sadya - ada pradhaman, palada, ari payasam, parippu pradhaman, paal payasam and many other varieties which you can view below. But this time I thought to make pradhaman using chakka varetti. Chakka varetti is the easiest available ingredient now at home as I prepared and preserved chakka (jackfruit) in the season to enjoy the fruit throughout the year till next season. Though every season, I do prepare this payasam but I wasn't fully satisfied with the making as this payasam was just plain with full of jackfruit flavors.

 You can try making it without adding anything. But I needed something to chew other than the fried cashews, coconut bits and raisins, and so I tried adding small rice balls or made mani payasam with chakka varetti, sounds interesting ?? These looked super cute and lovely in the payasam to bite here and there, and everyone loved this idea. The only extra time needed in making this payasam is the making of small balls with the rice flour. I have used idiyappam flour(roasted smooth rice flour) and made very small balls (see pic) and these balls do swell up when cooked. Do give this a try and enjoy if you have chakka varetti ready at hand !!

Check out the below listed payasam / pradhaman that you can prepare this Onam-

Preparation time ~ 20 minutes
Cooking time ~ 40 minutes
Serves ~ 5-6 bowls of payasam
Author ~ Julie
jaggery 150-200 gms
water 1/2 cup
sliced coconut bits(thenga kothu) 1/2 cup
raisins 2 tbsp
cashews 2tbsp
cardamom powder 1 tsp
*dry ginger powder 1 tsp(optional)
ghee 4 tbsp  

to make mani(balls)
roasted rice flour / idiyappam podi 1/2 cup
water 1/4 cup
salt to taste
ghee 1 tsp


  • Extract the coconut milk from grated coconuts s given in this link here. If using canned coconut milk, dilute and keep accordingly.
  • Take the rice flour in a bowl, add salt(a pinch). Mix well and add boiling water to this, make a dough like for idiyappam or kozhukatta dough and add the ghee (a tsp) to this. Then make very small smooth balls out of it, place on a plate till use.

  • Add the jaggery cubes in a bowl and add the water. Melt on heat and strain to remove impurities. In another bowl, mix the chakka varetti (thaw to room temp before use) with third coconut milk till use.
  • Heat a heavy bottomed pan and add the strained jaggery syrup and add the rice flour balls and mix well. Let the balls come to a boil and cook well(second method listed in notes). 

  • As the balls cook and the jaggery mixture thickens, add the third milk mixed with chakka varetti. Cook again to reduce considerably and then add the second coconut milk. Combine and cook till the desired thickness of the payasam is achieved (takes about 15-20 minutes). 
  • Add in the cardamom powder, dry ginger powder and mix well without lumps.

  • In another pan, add ghee and fry the coconut bits, followed by cashews and raisins. Pour over the payasam and mix well.   Finally, add the first coconut milk, when you see bubbles in the corner or sides, switch off flame. Serve warm or chilled.

* Second method-You can cook the rice flour balls in a bowl of water. Bring to a boil and once cooked, strain and remove the balls. Add these balls to a bowl with cold water so that it doesn't stick together till use. This way the starch in the rice balls reduces, and then you can add these balls to the jaggery syrup, proceed further as listed above.
* You can even make this payasam without adding these rice balls, in that case just proceed with the chakka varetti mixed with third coconut milk to be mixed with jaggery syrup and the next steps remain the same as above with the making.
* Extract all the three milk of the coconut. I used 3.5 cups of grated coconut to extract the three. Refer this link to know how to extract the coconut milk in this post here. OR Dilute and use canned coconut milk.
* I have used about half a cup of small balls prepared which cooks to get swelled up, and they were not much crowded in the payasam. If you like more of them, take a little more rice flour and prepare the balls and use.
* It's always better to melt a little more jaggery than required just in case if the sweetness is not your desired level you can always add that extra strained jaggery syrup.
* If you are using fresh jackfruit bulbs, then use around 30–40 bulbs for this measure. Grind the bulbs to a smooth paste and make payasam or chop the bulbs and then directly sauté in ghee and use if you like small pieces to eat.
* As chakka varetti has jaggery and ghee in it, I have reduced the measure of ghee and jaggery but if you are using fresh jackfruit bulbs then, increase jaggery and ghee accordingly.
* Add the sabudana (1/2 cup) to uruli or heavy bottomed pan instead of making the mini balls, pour in the third coconut milk(2 cups). Add 1 cup more water and cook the sabudana till translucent (takes about 7–8 minutes). OR You can cook the sabudana separately in a bowl with enough water, strain once cooked and drain off the cooked water. This way reduces starch from sabudana if you don't like the payasam thick. We love the payasam thick, so cooked the sabudana with the water. (I used sabudana in the video).
* Dry ginger powder is added in the chakka varetti recipe so can omit adding in the payasam.

Monday, August 16, 2021

Carrot Pachadi | Carrot in Yogurt Sauce ~ Sadya Dish

Pachadi or khichadi is a simple side dish served during sadyas and is quite easy to make as well. Pachadi refers to the sweet side dish prepared with pineapple, and khichadi refers to the same dish but prepared with veggies. We call both as pachadi in our place and in the central and north of Kerala, the pachadi/khichadi concept arises. Anyways, the method of preparation remains the same for both pachadi or khichadi. Mustard seeds are added to coconut while grinding, and you should remember not to grind more mustard seeds than listed, else the mustard flavor will bedominant. However, you needto have a nice mustard flavor in pachadi as well, but not overpowered. 

Today's recipe is a pachadi made with carrots. Carrot adds a mild sweetness to pachadi which balances the flavours. Listed below at the end of this post are few pachadi/ khichadi recipes posted here in this page so far. The only time taken to make this pachadi is the time to grate the carrots and grind the coconut to a smooth paste. Do give this a try this Onam as carrots are so easily available in your kitchen, enjoy !!

Please check out more sadya recipes here.

Preparation time ~ 10 minutes
Cook time ~ 10 minutes
Author ~ Julie
Serves ~ a medium bowl
carrot 1 large or 2 medium-sized
yogurt 1 cup(beat yogurt using wire whisk)

to grind
grated coconut 4tbsp or 1/2 cup
mustard seeds 1/4 tsp to grind + 
cumin seeds 1/2 tsp
bird eye chilly 1 to grind
regular green chilly 2 vertical slit

to temper
oil 1tbsp
mustard seeds 3/4 tsp 
red dry chilly 2 broken 
curry leaves, 2 sprigs

  • Wash and grate the carrots. Heat a pan and add the grated carrots, add little salt to cook by sautéing.
  • Whisk the yogurt using a hand whisk and keep aside(Don't add in mixer  and blend as it becomes watery). Thick yogurt is good for pachadi and so hand whisk works perfect.
  • Grind the ingredients along with coconut to a smooth paste by adding little water. Add this paste to the cooked carrots along with salt and simmer for another minute. Switch off flame. Add the cooked carrot paste to the yogurt and mix well. Adjust salt if needed.
  • Heat oil in a wok and add oil. When oil is hot, splutter mustard seeds and add red dry chillies and curry leaves. Switch off flame and pour over the pachadi. Mix and serve.

* The yogurt need not be warmed for making pachadi and the hot carrot mix when poured over the whisked yogurt gets warm which is enough.
* The yogurt must be thick and not very watery, also the yogurt should be a little sour to get the authentic taste.


Tuesday, August 10, 2021

Chakka Halwa | Jackfruit Halwa & My 1000th Post !!

2011- all set to start a blog to jot down my own cooking notes and recipe; blog was born. Initially it was a blogging spree with over five posts per week which gradually started to fade away as time passed and the blog posts reduced to three and then to two and sometimes even one per week. There were times when I had to shut down this space completely for almost a year or couple of months as well for some relocations. The enthusiasm to try out newer recipes was inborn, and so posting new recipes was never a big task but my motivation was my fellow bloggers posts and their constant comments that kept me moving. I made so many good friends in this virtual world and yes!! I must say many have left blogging since the time I started blogging. Many of the bloggers have started their own You Tube channel, some got busy in many other things and stopped blogging and so on. But me- in the same place here??  Many of my consistent readers and good friends did ask me to start a channel, but somehow I haven't given it a second thought for my personal reasons. Maybe I will change up my mind sooner, hopefully you never know ;)

2021- 1000 Th post !!  I know it's not a Herculean task but to me, it's a real 'BIG' number. It's not the numbers that surprises me but a sense of accomplishment that I have tried, tested and showcased 1000 posts. The tried and tasted list goes even beyond this number as there were many which never appeared here, only my testers (guinea pigs) got to taste though :P

Ten years of blogging has taught me many good things in this small world, and am so happy to have started a space. The best part of this space is that I go on my own pace and I don't have a deadline. It gives me a sense of achievement when I receive positive comments or feedback of my recipes. Small positive gestures always drives me crazy and when I can do it, you too can. All thanks to my blogger friends, fb readers, my family and my close friends who are the pillar of strength.

So today, here is a virtual treat with the official fruit of Kerala- jackfruit. The season is almost over and this halwa is prepared using the chakka varetti(preserved jackfruit). It's easy to make using the preserve and takes no much time. Though chakka varetti resembles almost a halwa form, but it's more of a carrot halwa like consistency and so cutting this varetti in pieces can't be done and so rice flour is added  and the addition of coconut milk enhances the taste. The coconut milk, ghee and oil adds that extra flavour and taste to the halwa and the rice flour adds the binding. The pieces are so smooth and melt in the mouth that you actually fall in love with them. Mom makes this halwa every year and I do always enjoy her piece of  halwa but this time I thought to give this a try on my own with her tips and tricks and am so very happy with the outcome. Do give this a try if you have chakka varetti in hand and enjoy !!

Please check out more halwa recipes listed in my space-

Preparation time ~ 20 minutes
Cooking time ~ 35-40 minutes
Author ~ Julie
Serves ~ halwa in a  round plate of 6' diameter
chakka varetti 2 cups (500gms)
jaggery/ sharkara  150 gm
rice flour 5 tbsp-6 tbsp
thick coconut milk 1 cup
thin coconut milk 1 cup
cardamom(elakka)  1 tsp
ginger powder(chukku podi) 1/2 tsp
coconut oil 1/4 cup
ghee/ neyyu 1/4 cup

  • Extract the first and second milk from grated coconut or, if using canned coconut milk, then dilute and get ready. Dilute the jaggery and strain the impurities, keep aside. Mix the rice flour in 2nd coconut milk and keep aside. Thaw the chakka varetti to room temperature if using from fridge. Smear a steel plate with ghee and keep aside.

  • Heat the ghee in a heavy bottomed pan, add the strained jaggery and then add the chakka varetti. Mash all the lumps and get a smooth batter. Add the second coconut milk mixed with rice flour (mix again before adding, as the rice flour settles at the bottom). Keep the flame to medium so that the chakka does not settle at the bottom and get burnt and stir in between as the mixture may be running consistency. As the mixture thickens, you may continually need to stir the mix without removing hands(take a long handle spoon or spatula and give your biceps a good exercise :D). 
  • As the mixture reduces slightly, add the first coconut milk. Continue to cook till the mixture looks nice and thick, add the remaining coconut oil in between as you find the mixture sticks to the pan. Add the ginger powder and cardamom powder in between.

  • Add the 1/4 cup coconut oil in batches till you see a slight amount of oil oozing out of the halwa when finally ready. Also, the mixture starts to dance in the pan, leaving from the sides like a soft ball. At this stage transfer the mix to a ghee smeared steel plate and smoothen the top. 
  • Cool completely before cutting in slices, or refrigerate two hours and then cut in pieces.

*  As soon as you feel the mixture is having less oil or ghee when cooking, then add oil and ghee accordingly then only you will get a halwa cut pieces.
* You can make this halwa using ripened jackfruit bulbs too, in that case grind the bulbs and add to the pan with strained jaggery syrup. Remember to add more jaggery as needed.
* You can fry the cashews and add, but I have added just like that.
* If you find it difficult to cut then, refrigerate the plate and then cut out pieces.

Sunday, August 08, 2021

Moru Curry (Kachiyathu) | Kerala Style Seasoned Buttermilk

The traditional moru curry is a simple curry that all households prepare every other day apart from sambar and rasam. I think moru curry is the only curry that's so easy to assemble if you have yogurt ready at hand, just like punjabi kadi.

Scrolling down the sadya dishes posted so far, I found that moru curry was missing from the list. The obvious reason was that it was so simple to make that all malayalis are aware of preparing, and this was one of my first learnt curries after marriage, he he. But there were times when the moru curry used to curdle initially when preparing because of the lack of experience and sometimes the store brought yogurt wasn't sour enough to give the moru curry- the RIGHT feel. So, this post is totally dedicated to the beginners and the bachelors during their initial days of cooking may want to refer this post to make a good moru curry too. 

Preparation time ~ 10 mins
Cooking time ~ 10 minutes
Serves ~ 4-5 
Author ~ Julie
yogurt / sour curd 1.5 cups
water 1 cup
turmeric powder / manjal podi  3/4 tsp
fenugreek powder/ uluva podi a good pinch
salt to taste

to temper
shallots 2-3 sliced
garlic chopped 1 tbsp
ginger chopped 1 tbsp
mustard seeds / kaduku 1/2 tsp
fenugreek seeds / uluva 1/ 4 tsp
dry red chilli 1
chilly powder 1/2 tsp
curry leaves a sprig
oil 1 tbsp

  • Blend the yogurt with half cup of water in a blender. Pulse for 2-3 times. Add the beaten buttermilk(pachamoru) to clay pot of thick bottomed pan. Add another half cup water to rinse the jar and lid, pour this to the buttermilk. Mix and put on flame on low heat. 
  • Add in turmeric powder and stir continuously on low flame for 3-4 minutes. You may see the butter milk gets heated and vapours coming up, then switch off flame. Add in the pinch of uluva podi/ fenugreek powder. 
  • Heat oil in another pan, splutter mustard seeds. Add in fenugreek seeds, wait till it's brown. Add dry red chilli, slide in chopped shallots, garlic and ginger along with curry leaves. Sauté until the shallots turn light brown. Switch off the flame and add the chilly powder (else the powder may burn), sauté for 30 secs and pour over the boiled butter milk. Mix well and serve with steamed rice.

* Don't add more water than this ratio mentioned below, else the moru curry will be very watery and doesn't taste good. 
* Use a thick bottomed pan or clay pots for best results. 
* Continuous stirring of the butter milk is needed throughout the process. Add salt when the mix is slightly cold to prevent curdling.
* You can mix the chilly powder with a tbsp of water and mix well. Then pour this mix in the tempered mix, heat and pour over the moru curry. This way the chilli powder will not be burnt.


Friday, August 06, 2021

How to make desiccated coconut from scratch??

 I always love exploring most of my recipes from scratch atleast once a while just to know the effort that goes in the making and to compare the taste rendered when you try from scratch and otherwise. If the making needs too much of an effort or if the canned or processed product is more of additives and preservatives, I switch to try on from scratch unless it's an urgent need and there is no much time to try out my way from scratch. 

My mom is the soul backbone who has been doing all from scratch and I have been greatly influenced by her way of upbringing me and so I hardly depend on processed foods for such basic recipes, I proudly admit that. The foods that we use on a daily basis like making ghee from the milk we buy, making rice flour / puttu podi in a mixer, making all the basic spice powders, making thick yogurt at home, making  paneer at home , making garam masala and so on. However, I don't always try everything from scratch and modify as per time and need, but mostly try whenever possible to a large extent. Today's recipe is another basic recipe to make dessicated coconut from copra(dry coconut) and am so very happy with the outcome. We have coconut in abundance at home, and so this was economical as well. I wouldn't say the desiccated coconut bought from store has additive or doesn't taste the same as it tasted the same, but then when you have a dry coconut(copra), you can always give this a try. Hardly takes any time and effort and is a keeper, bookmark and give it a try.

Please check out more basic recipes here.

Preparation time ~ 15 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Yields ~1 cup dry desiccated coconut lightly packed
copra(dry coconut) 1

  • Peel the outer brown portion of the coconut and the using a grater, grate the coconut(use the grater holes whichever you feel comfortable, I have used the smallest holes).

  • Add the desiccated coconut to a heavy bottomed pan on low flame. Dry roast the coconut till moisture dries up like say 5-6 minutes on low flame. Make sure the flame is on low flame, else the coconut may turn brown. Roasting on low flame ensures that the white colour is retained. 
  • Cool completely and store in airtight containers at room temperature.

* You can try doing the same thing with fresh coconut as well, but in that case leave the coconut in the fridge for 3-4 hours so that the moisture dries up. It may also take a little longer than the copra(dry coconut) to roast the dessicated coconut.
* You can make a sugar syrup with one string consistency and add the dessicated coconut to this syrup, leave to cool completely. This will give the sweetened version of coconut.

Wednesday, August 04, 2021

Barnyard Coconut Cookies (Step by Step Pics)

Barnyard Coconut Cookies, is a delicious cookie made with barnyard flour. The cookie tastes just like any other cookie with regular flour except for the closer look, the flour has small black spots. You can make millet flour with any of the millets that you are using. These are crisp cookie on the outside but a mildly sweet soft bites like nankhatai which is a bit addictive with the nutty flavour of coconut. Adding vanilla extract is optional, you can us cardamom powder or any other flavour of your choice. These store well for more than a week in airtight containers. I have tried making flour with barnyard, foxtail  and finger millets and have tried baking with these too. If you love baking with millets, then please check the Foxtail muffins and Ragi Chocolate muffins as well. Do give these cookies a try and enjoy with a cup of black coffee !!

Please check out these barnyard millet recipes-

Preparation time ~ 10 minutes
Refrigeration ~ 30 minutes
Baking time ~ 18-20 minutes
Author ~ Julie
baking soda a good pinch
salt a good pinch
dessicated coconut 2/3 cups
light brown sugar, powdered 3/4 cup
unsalted butter 100g
whole milk 1/2 cup
vanilla extract 1 tsp

  • Make your own batch of millet flour as listed in this post here. This is barnyard millet in pic below-

  • Sift the barnyard flour with baking soda and salt twice. Keep aside. Add the dry dessicated coconut and mix well.
  • Beat the soft butter until fluffy and light. Add in the powdered sugar and beat well. Then add the vanilla extract.

  • Add flour + coconut in batches and mix well. Add the milk to combine well. Make a smooth dough and cover with a cling wrap, refrigerate dough for 30 minutes until set.
  • In the meantime, line a tray with parchment paper and preheat oven to 350 degrees F or 180 degrees C in the last 10 minutes of resting dough. Make lemon size ball and place on tray, leaving space in between. Add a few strands of dessicated coconut on top and press the top gently.
  • Place in preheated oven and bake for 15 -18 minutes. Mine was done in 18 minutes and I generally give last half a minute on the top rod for a nice colour.

  • Remove from oven and cool on a wire rack for 15 minutes. These cookies are soft when removed from oven, just check the underside of the cookie, if browned lightly. Then can be removed.

* If using salted butter, omit adding the pinch of salt in flour.
* You can use powdered granulated white sugar. I have used powdered light brown sugar. It's a mildly sweet cookie, and we prefer that way. If you wish to make it more sweet, feel free to add more.
* You may/ may not need half cup milk. Add as per need.
*Adding vanilla extract is optional, you can us cardamom powder or any other flavour of your choice.
* These store well for more than a week in airtight containers.

For more cookie recipe, click here.