Badusha/ Balushahi is light, flaky and delicious sweet that is adored by most of us. Okay at least by few? Though the name and its making looks simple its turned out to be nightmare for me from 2016 for which I have no reason till date. Ok so what happened? […]
Panna cotta is a rich and creamy Italian dessert that is made with cream, sugar and gelatin in a mold with or without additional flavorings. This wiggly jiggly dessert is tastes like eating ice cream in unfrozen form. So I decided to make something really simple yet delicious one to […]
Caramel custard pudding/ Caramel custard flan is a delicious wiggly jiggly dessert consisting of soft custard topped with caramel that is usually made in oven. To make it more easy for everyone I thought to try this pudding recipe in stove top method or steamed version using idli steamer that […]
Besan halwa as the name goes is a delicious sweet recipe made with besan/ Chickpea flour. Besan is usually used for making a variety of fried snacks and also for ladoos but why not make a quick and simple halwa with it to give feast to our palates. Besan halwa […]
Kalkandu pongal is one such variety of sweet pongal made with rice, moong dal and kalkandu/ rock sugar candy as the name suggests. I had already posted the traditional sakkarai pongal recipe last year in the blog so wanted to post something different most impotantly without using jaggery so I […]
Wishing everyone a very happy and a prosperous new year! First day of the year as always I wished to post a sweet recipe and here comes a very healthy, tasty and quick to make kheer. Phool makhana/ lotus seeds are rich in calcium, zinc, thiamine and good source of […]
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.
