Pori urundai/ Murmura ladoo is a sweet, crunchy and delicious recipe usually prepared during festivals like Kathikai Deepam. Though it involves only handful ingredients in its making it gets little tricky while making the jaggery syrup, which requires little patience, and at the very same time you will need to […]
Carrot halwa/ Gajar ka halwa is a very delicious Indian sweet prepared with grated carrots and milk acting as key ingredients. Carrot halwa/ Gajar ka halwa is one such easy and simple halwa that anyone can prepare easily at home using few simple ingredients available in one’s pantry. Carrot halwa […]
Sooji halwa / Suji halwa is an instant, yummy and delicious recipe which can be prepared for any occasion. This halwa requires only handful ingredients in its making and can be prepared in just 10 minutes. Sooji halwa is one of my favorite halwa as it is quick to make […]
Pineapple sheera is a delicious sweet recipe made with sooji/ rava and pineapple. This Sheera/ kesari is much tastier than any other sheera/ kesari as the chopped pineapple is cooked in ghee and we can taste chunks of pineapple in every bite which is a real bliss for pineapple lovers. […]
Mohanthal is a delicious Indian dessert popular in Gujarat, is prepared during festivals and special occasions. Mohantal is traditionally prepared with besan flour, khoya, milk and garnished with nuts, but the below recipe is a quick version prepared with besan flour and condensed milk. This recipe was given to me […]
Mixture is spicy snack made with kara boondi, ompodi and few other ingredients to enhance its taste. Mixture can be prepared for festival or as tea time snack. So whenever I make kara boondi and ompodi at home I make sure to retain some quantity of both to prepare this […]
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.
