Thinai kesari/ Foxtail millet is a healthy and delicious sweet that can be prepared easily with handful ingredients during festivals like Navaratri/ special occasions. Kesari is a traditional sweet in South India and is made with sooji/ rava/ semolina which tastes super yum and can whipped up quickly as an […]
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.. […]
Tapioca halwa/ Cassava halwa/ Kappa halwa is one such unique yummy tasting sweet prepared by sweetening the cooked and mashed tapioca with condensed milk which is also flavored with cardamom and garnished with ghee fried cashews. We have heard making halwa with veggies like these: White pumpkin Beetroot Carrot Tomato […]
Chana dal halwa is a delicious and melt in mouth sweet/ dessert prepared by sauteeing ground chana dal paste in ghee and is given richness by adding milk and made it flavorful with cardamom. Usually chana dal halwa is prepared with regular white sugar because of which it attains a […]
Karupatti thengai poli/ Coconut poli/ Thengai poli is a delicious flat bread stuffed with grated coconut and karupatti, which is flavored with cardamom and cooked to perfection with ghee. Thengai poli is traditionally prepared with grated coconut and jaggery, but as mentioned earlier this poli is prepared with an amazing/ […]
Cholam ladoo/ Jowar ladoo/ Sorghum ladoo is a healthy and easy to make sweet that can be served as evening snack/ offered as Naivedyam during festivals like Navaratri and Ganesh Chaturthi. Yes this healthy millet ladoo needs just 4 ingredients in its making and can be prepared in jiffy and […]
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.
