This soft, folded Maida Adai is a forgotten sweet from Tamil Muslim homes, traditionally made during Bakrid week. Gently cooked with milk and banana, and sweetened with just 1 tbsp sugar, it’s a soulful low-sugar dessert — warm, simple, and meant to comfort.
When it comes to Indian sweets, Gulab Jamun is a dessert that holds a special place in every festive celebration. But what if we add a unique twist to this beloved classic? Enter Gulkand Gulab Jamun, a melt-in-your-mouth treat infused with the floral richness of gulkand (rose petal jam), taking […]
Cinnamon rolls are soft, fluffy and delicious cinnamon flavored sweet warm roll. It is prepared with flour, yeast, egg, butter, brown sugar and as the name goes it screams cinnamon flavor. These warm gooey rolls are classic rolls during cold weather. Since the weather got little cold here wanted to relish […]
Beetroot halwa is a delicious and healthy dessert. It derives an appetizing red color naturally from the veggie beetroot itself. Beetroot halwa is one such very easy to prepare recipe; without having to follow any technique or trick as the halwa is just formed by adding ingredients one after one. […]
Pista halwa/ Pistachio halwa is a delicious Indian dessert prepared with pista, milk, sugar and flavored with cardamom powder. Pistachio halwa is a rich and delicious dessert. Pistachios are not only tasty to consume but are highly nutritious too. Adding in our diet once in while is good. We all […]
Akhrot halwa/ Walnut halwa is a delicious Indian dessert prepared with walnuts/akhrot, milk, jaggery and flavored with milk powder. Akhrot halwa is a rich and delicious winter dessert. It is usually prepared during Holi, Raksha bandhan or Eid. So these are the reasons this dessert post is here now. Holi […]
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.
