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Delicious Recipes for Onam

Updated on March 12, 2017

Delicious recipes to sweeten this Onam

Onam is celebrated with great enthusiasm in Kerala. Many delicious dishes are prepared during this occasion. Listed below are some sweet dishes that can be prepared to change this Onam into a wonderful one.

Potato Jamun


  1. Sugar- 300 gram
  2. Cooked and smashed potato- 150 gram

Maida- 100 gram

Baking Powder- 1 pinch

Powdered cardamom- 1 pinch

Ghova (wilted milk) - 100 gram

  1. Oil-required to fry

Method of preparation

  • Take sugar in a vessel and add enough water and boil it to make syrup.
  • Mix all the ingredients in the second section and knead it just as we do it to prepare chapatti.
  • Make small balls out of it and then put it in the hot oil and let it get fried until it changes in to a golden brown colour.
  • Put the fried balls in the syrup and have it hot.

Rava apple cake


  1. Rava- ½ kg
  2. Ghee- 2 big spoons
  3. Grinded and sieved apple- ½ cup

Hot water- 2 cups

  1. Sugar- 100 gram

Milk- 1 cup

  1. Cardamom powder- 1 pinch

Method of preparation

  • Heat the ghee in a pan and fry the rava in it.
  • Stir it by adding the grinded apple and hot water into it.
  • When it begins to dry, add milk and sugar and then stir it.
  • Keep the heat low and add the cardamom powder and grill it well.
  • Shift it to an oiled tray and cut it into small pieces and serve it hot.

Kaja rolls


  1. Maida- 200 gram

Vanaspati- 75 gram

Cardamom powder- 1 pinch

Baking powder- 1 pinch

Water- required to make the knead

  1. maida- 100 gram

Kova (wilted milk) - 120 gram

Water- to prepare the knead

  1. oil- required to fry
  2. sugar- to prepare the syrup

Method of preparation

  • Mix maida, vanaspadi, cardamom powder, baking powder and water well, and knead it.
  • Mix the ingredients in the second section to prepare a separate knead.
  • Flatten the first section of knead in the shape of long rectangles with a thickness of 1 mm.
  • Flatten the second knead also in the same shape and thickness and place it over the first sheet.
  • Coil up the two sheets in the shape of a pipe.
  • Cut them at a thickness of 1 cm.
  • Put it into the hot oil and fry it until it turns into golden brown colour.
  • Put it in thick sugar syrup for some time and serve it hot.

Vermicelli mango moose


  1. Cold, curtailed vermicelli pudding- 2 cups
  2. milk- ½ litre

Sugar- 125 gram

  1. custard powder- 1 big spoon
  2. gelatine- 4 small spoons
  3. mango pulp- 1 cup
  4. whipping cream- 250 gram

Method of preparation

  • Boil the milk and add sugar into it and mix it well until it melts.
  • Take a little of this milk and add custard powder into it and make a paste. Then pour it to the milk mixture. Heat the milk well and take it out of the flame before it boils.
  • Mix the melted gelatine into it and keep aside to get cooled. After it cools add the mango pulp into it and mix it well.
  • Add the cream slowly into this mixture by stirring it well.
  • Fill 1/3 of a vine glass with this moose mixture and keep it in the fridge in a slanting position to set.
  • After 15 minutes take the glasses out and pour the cool vermicelli into it and keep it in the fridge to set again.
  • It can be served by decorating it after it becomes cool.

Beetroot halva


  1. Grated beetroot- 1 kg
  2. milk- 1 litre
  3. sugar- 300 gram
  4. ghee- 100 gram
  5. cardamom powder- 1 pinch
  6. dry fruits- 2 big spoons

Method of preparation

  • Squeeze all the water out of the grated beet root.
  • Mix the beetroot and milk and keep it in low flame by stirring it continuously.
  • When it starts becoming dry, add the sugar into it and continue stirring.
  • Add the ghee little by little into it.
  • When fully dried, take it from the flame by adding the cardamom powder. Decorate it with the dried fruits.
  • It can be had either hot or by cooling it.

Coconut crescent


For preparing the knead

    1. vanaspati- 3 big spoons
    2. Maida- ½ kg

Cardamom powder- 1 pinch

Baking powder- 1 pinch

For the filling

    1. grated coconut- 1 cup

Cardamom powder- 1 pinch

Cinnamon powder- 1 pinch

Sugar- 1 big spoon

Smashed cashew nut- 1 big spoon

Sliced raisin- 1 big spoon

    1. oil- required to fry
    2. sugar- to prepare the syrup

Method of preparation

    • Melt the vanaspadi and add the second section of ingredients into it and prepare a thick knead and keep aside for 10 minutes.
    • Mix the third ingredients to prepare the filling.
    • Make small balls out of the knead and flatten it.
    • Put a little filling in its first half and fold it in the shape of a crescent.
    • Fold its edges.
    • Heat the oil well and put them in it and fry it until it turns into golden brown colour.
    • Put it in the thick sugar syrup for some time and have it hot.

Cashew chocolate burfi


  1. Kova- 300 gram
  2. sugar- 300 gram
  3. powdered cashew nut- 150 gram
  4. ghee- 100 gram
  5. melted milk chocolate- 100 gram

Method of preparation

  • Add enough water to sugar and turn it into thick syrup.
  • Add kova into the boiling syrup and stir continuously.
  • Put ghee a little by little into it.
  • After adding all the ghee, add the cashew nut powder and mix it well.
  • When bubbles start appearing, take it from the flame and pour it into an oiled plate.
  • Make a layer of the melted milk chocolate above it using a small spoon.
  • When it cools, cut it into the required shape.

Strawberry drink


  1. Thick curd(with no water content)- ½ litre
  2. sugar- 100 gram
  3. grinded and sieved strawberry- 1 cup

Method of preparation

  • Mix all the three ingredients well.
  • Pour it into small fancy glasses and have it cool.



  1. Egg yolks- 20

Sugar- 750 gram

  1. Maida- 500 gram
  2. milk- ½ litre

Coconut milk- 1 litre

  1. powdered nutmeg- 1pinch

Method of preparation

  • Heat the oven to 180 degree Celsius.
  • Mix the yolks and sugar and beat it well.
  • Put the maida into it and mix it well and then add the milk and coconut milk into it slowly. Make a thick paste of it.
  • Pour the paste into an oiled dish to form a thin layer and keep it in the oven for 5minutes.(turns into brown colour)
  • Take it out and add ghee over the layer and make another thin layer of the paste over it.
  • Do it until all the prepared paste is over.

Above mentioned sweet dishes can be prepared very easily if the instructions are followed as such. Wish you have a great onam!!!


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