Soft, melt-in-the-mouth Carrot Mysore Pak made with fresh carrot puree, roasted besan, sugar, and ghee. A festive twist to the traditional Mysore Pak that’s rich, aromatic, and naturally hued — perfect for Deepavali celebrations.
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.
