Instant banana malpua/ Instant malpua is a delicious ghee fried pancake soaked in sugar syrup with crispy edges and soft interior usually prepared during festivals like Holi and Diwali. Malpua is usually relished with rabri/ rabdi or topped with nuts and can be made with lot of variations and varieties. […]
Chocolate apple jalebi is a puffy fried sweet prepared by soaking chocolate batter coated fried apple rings in sugar syrup. Traditionally apple jalebi is prepared with maida/ all purpose flour like this APPLE JALEBI only but wanted to try making it in different version/ flavor so tried adding some cocoa […]
Dry gulab jamun/ Dry jamun is a yummy and very easy to make sweet/ dessert that is usually prepared by rolling the fried and soaked khoya jamun in desiccated coconut. The recipe is very similar to this KALA JAMUN that I posted earlier in the blog for diwali!! You can […]
Paneer jalebi/ Chanar jalebi is a soft, juicy and scrumptious coil shaped deep fried sweet/ dessert prepared with a base ingredient that is freshly made chena/ chanar/ paneer. This chanar jalebi sweet looks like jalebi but tastes somewhat similar to like this paneer gulab jamun. But definitely the texture is […]
Kala jamun/ Kala gulab jamun with khoya is a delectable Indian sweet/ dessert that is dark brown/ close to black in color naturally after which it is named as “KALA “JAMUN – kala meaning black. Kala jamun is prepared with khoya and paneer, where the mixture is kneaded into dough, shaped, […]
Malai ladoo/ Chena ladoo/ Paneer ladoo is a rich, delicious and easy to make sweet / dessert popular in North India which is usually prepared during festivals like Navaratri/ Ganesh chaturthi/ Special occasions. This instant malai/chena ladoo is prepared with just 3 ingredients like paneer, cardamom powder and condensed milk.. […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
