This sweet dish of Tamil Nadu is simply yummy. It is made with milk, rice, jaggery, cashew, dates, and bay leaves. This sweet dish is simply scrumptious. It is well garnished with saffron. The taste is similar to that of rabdi. The specialty of this dish is the addition of dates. They give this dish an amazing touch and taste as well. You must taste this dish in order to get the amazing feeling of Tamil Nadu cuisine

Coconut Pitha

Narikol Pitha Recipe are Assamese Sweetened Coconut Fried Pitha that is a North Eastern Delicacy. This recipe is prepared on festive occasions. Grated fresh coconut is mixed with sugar and caramelized, and then mixed with flour and milk, and deep fried to prepare this recipe.

These Narikol Pitha make a great after school snack for your kids. If you are craving something sweet and deep fried especially on a cold winter or monsoon evening.


  • 1/2 cup Fresh coconut , grated
  • 1 cup All Purpose Flour (Maida)
  • 1/2 cup Sugar
  • 1 teaspoon Baking powder
  • Milk , as needed
  • Sunflower Oil , to deep fry

Coconut Laddoo


  • 2 cups coconut, fresh / desiccated
  • 1½ cup milk
  • ¾ cup sugar
  • 2 tbsp cashew, chopped
  • ¼ tsp cardamom powder / elachi powder
  • 2 tbsp desiccated coconut

Pitha with Rice Flour

If you are fond of Momos ( Veg Momos ) then you will also like Chawal ka Namkeen Pitha made in Jharkhand, Bengal, Tamil Nadu and Orissa. This is a tasty dish prepared in steam and requires very less oil. Chawal ka Namkeen Pitha can be had for breakfast, tea time or as lunch /dinner.

  • Rice flour – 1 cup
  • Potato – 1 (cut into small pieces)
  • Carrot – 1 (cut into small pieces)
  • Green peas – ½ cup
  • Oil – 2 to 3 tbsp
  • Jeera (cumin seeds) – 1/4 tsp
  • Heeng (asafoetida) – 1 pinch
  • Ginger – 1″ long piece (grated)
  • Green chilly – 1 (finely chopped)
  • Turmeric powder – 1/4 tsp
  • Coriander powder – ½ tsp
  • Red chilly powder – 2 pinch
  • Salt – ½ tsp (add to taste)
  • Amchur (mango powder) – 1/4 teaspoon
  • Garam Masala – 1/4 tsp
  • Green Coriander – 2 tbsp (finely chopped)

Pumpkin Oatmeal with Coconut Milk


  •  15-ounce can pumpkin
  • 1 13.5-ounce can unsweetened coconut milk
  • 2 tablespoons maple syrup
  • 1 ½ cups rolled oats (see note)
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon

Optional garnish:

  • Toasted coconut pieces (see note)
  • Yogurt (see note)
  • Ground cinnamon for dusting


  1. Whisk pumpkin, coconut, and maple syrup and divide between mason jars. Stir in oats, chia seeds, and cinnamon. Close jars and refrigerate at least two hours or overnight. Oats will soften and mixture will be creamy and thick when it’s ready.
  2. Garnish with toasted coconut and yogurt, and dust with ground cinnamon before serving, if desired.

Orange Pulp Payasam

Kheer is one of those dishes that most Indians consider to be the marker of auspicious beginnings. Whether it’s the kheer made on North India, or the payasam in South India, we love this pudding a lot. Usually chock full of rich dry fruits, kheer is a milk-based dessert.

Rice is an integral part of kheer recipes. But here’s a little detail you might have missed out on–there are versions of this versatile dish that are made without some of the key ingredients. So when Bengalis decide to make a version of kheer that sings of seasonal fruits, like oranges, they let go of the rice.


  • 1. Packed coconut milk 1 litre
  •  2. Sugar 3-4 tbsp
  •  3. Almonds,soaked in water for an hour 6 nos
  •  4. Chopped nuts 2 tbsp
  •  5. Orange Pulp 1/2 cups

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