Wednesday, December 26, 2012

Kesar Shortbread!

I have some baking skills too. This I discovered recently when I cooked some perfect short breads.

Now let me tell you what you need to bake them are really simple ingredients from your pantry.
1. 3/4 Cup of All purpose flour[I used Maida ]
2. 3/4 Cup of vanilla custard powder [I used wheat flour]
3. 1/2 cup of Powdered sugar [You can adjust sweetness as per your taste. I loved the breads with just about 2 tsp of powdered sugar]
4. 1 tsp of baking powder
5. 1/4 tsp  elachi powder
6. 2 Tbsp milk
7. Saffron/Kesar - few strands
8.4 Tbsp curds
9. 4 Tsp butter
10. Red Cherries for garnishing
Dip Saffron/Kesar in milk for about 5 minutes.
Sieve the all purpose flour + wheat flour and baking powder together into a dry bowl.
Beat butter, curds, powdered sugar and kesar milk until all come together in a separate bowl.
Mix the dry ingredients with the wet ones to form a soft dough.
If needed you can add a few spoons of milk to get the right consistency.

Make small balls and flatten in the centre by placing half a cherry.

Dust the baking tray with a little of all purpose flour.
Place each of the balls on the tray, separated by a little distance to allow them bake evenly.

Bake for about 12-18 minutes @ 180 degree C.

Allow to cool on a wire rack. Serve them hot or cold. Either ways it tasted yum.
You can store them for 3 days in an airtight container. My batch lasted only a couple of hours.:)

Friday, November 23, 2012

Banana Kesaribath

Kesaribath with a variation. Plain sooji with simple twist - the way all like it at home.

1. Ripe Banana - 1 or 2
2. Rava/Sooji  - 1 cup
3. Ghee - 2 tsp
4. Cashew and Raisins - 8 to 10 each
5. Sugar - 2 tsp

1. Fry the cashew and raisins in a tsp of ghee. Remove them into a plate after 3 minutes.
2. In the same pan saute Rava for about 5 min.
3. Add a 2 cups of water and allow it to cook.
4. Cut the ripe banana into small cubes and add it to the boiling mix.
5. Add the sugar and cook on medium flame for about another 5 min.
6. Finally garnish with cashews and raisins.

Thursday, November 22, 2012

Didheer KodubaLe

KodubaLe is a tea - time snacking dish which is crispy fried and just right about the way one longs to munch along with a cup of hot coffee.

1. Grated Coconut - 1/2 cup
2. Chopped Coriander leaves - 1/4 cup
3. Chopped Curry leaves - 1/4 Cup
4. Rice Flour - 1.5 cup
5. Oil - to fry
6. Salt - to taste
7. Chilli powder - 2 tsp
8. Jeera - 1.5 tsp


1. Mix all the ingredients[Except oil] into a dough similar to chapati/roti.
2. Make small balls of the dough and shape each one into a bangle.
3. Deep fry in oil to get yummy crispy KodubaLe to munch on.

Above ingredients will make about 30 KodubaLe's of a size of 2 inches diametered bangles.

Monday, November 19, 2012

Kayi bella Barfi/Cocount Barfi

Navraatri calls for special cooking and here is what I cooked on the first day.- Kayi bella Barfi.


1. Fresh grated Coconut 1 cup
2. Jaggery 3/4th cup
3. Salt - a pinch
4. Elachi/Cardomom powder - 1/4 tsp
5. Ghee - 3 to 4 tsp

1. Place a pan on low flame.
2. Add 2 tsp of ghee.
3. Add the coconut and powdered jaggery into it.
4. Mix it well until it blends and entire mixture starts leaving the pan.
5. Add the Elachi powder and the remaining ghee for extra flavour and taste.
6. Pour the contents onto a plate greased with a drop of ghee.
7. Cut into square or diamond shaped pieces and allow it to cool.

Note: For garnishing you can use raisins, cashews or any other nuts.

Tuesday, May 22, 2012

Colorful cashew Rolls.

I will never go wrong with this burfi not only because its so easy but also for the fact that its yummy, delicious and a sweet with richness.

1. Unsalted Cashews - 400 grams
2. Sugar  - 200 grams
3. Strawberry - About 6 or 7
4. Badam milk powder - 2 tbsp

Optional : Pistachios, Walnuts.

Grind the cashew into fine powder and pour it into a bowl.
Cut strawberries and add 2 tbsp of sugar. Make a puree of it and keep it aside.[Do not add water to make the puree]
Mix the remaining sugar to the powdered cashew.
On a double boiler system place this bowl with the cashew sugar mixture.
Slowly the sugar melts and mixes with the cashew making a fine paste.
When the mixtures leaves the sides of the bowl thats when you make three equal portions of the mixture.
For the first part of the mixture add the strawberry puree. Keep stirring till this gels well with the cashew-sugar dough.
To another part add badam powder and a little of kesar color to make it attractive. I did not add enough color so it wasn't clear to distinguish between layers.[However the taste doesn't get harmed though]
Once you have three different dough portions, firstly make a chapati of the plain cashew dough.
Sprinkle pistachios or walnuts over this layer. Make the next chapati of the same size from the badam-cashew dough and place over the first layer. You can sprinkle yet another layer of nuts. Finally make a chapati of the strawberry-cashew layer and place over the other two layers. Roll them to a cylinder and cut them into small rounds.

Simple and easy Cashew burfis are ready!

Some calories for a feast is definitely not a sin. Have some and enjoy. This whole exercise of making the burfi took the entire lady battalion of the house into a sense of amusement and it was ready within 30 min of time. New variety and festive mood combo made this sweet dish a little more sweeter.

Thursday, May 17, 2012

Drooling over chocolates.

A chocolate lover ME never get an aversion to chocolates. I love them in all forms. But yeah nothing can beat the Dairy milk versions in the market. Of late the silk with a touch of Orange --- Yummmyyyy!!!

I had been planning to make some chocolates at home from a very very long time. Had surfed the net which resulted a lot of versions of making simple dark chocolate right from scratch.

Of all the recepies I found, the simplest one below is what I chose to start my trial with.


1. Sugar - 1 Cup
2. Milk Powder - 1 Cup
3. Butter - 3/4 Cup
4. Cocoa Powder - 3/4 Cup


Firstly sieve the Cocoa Powder and Milk powder into a container/bowl in order to have a smooth textured chocolate finesse.

Now make a sugar syrup - to a single string consistency. Make sure it is a strong string which does not break easily.[I used fine white sugar , maybe you could give a try with icing sugar.]

Remove this syrup from the direct flame.

Next on a double boiler system add butter to the sugar syrup and dissolve it completely. Mix the blend of cocoa
and milk powder into the butter-sugar syrup.

Keep stirring this mixture until it thickens.

Pour it into the moulds[I have a set of small sized mould sheets which I used, however you can simply transfer it
into a greasy container or even a plate would suffice].

Allow it to cool. You can refrigerate and soft yummy chocolates are ready.

Some tips that'll attract attention to this simple chocolate:
1. You can use small coloured sugar balls to decorate the chocolates.
2. Orange zest can be used as a topping for dark chocolate.[The idea definitely borrowed from Cadbury's]
3. Well known chocolates do carry richness in terms of nuts and raisins. Why not use them? They definitely are available in your kitchen store.
4. Coconut filled chocolates. This was an instantaneous hit in our house. I used the grated dessicated coconut.

Once you relish on these wonderful chocolates made at home there is no need to feel guilty on those little extra calories you put on.

Wednesday, May 9, 2012

Paneer/Cottage cheese simple curry

I love rotis and I love to experiment flavors for its complimenting side dish. In this trial I have found this simple dish prepared with easily available ingredients very tasty that goes perfect with Indian bread. Here is how I prepare my Paneer Curry.

Ingredients:1. Paneer - 75 grams
2. Red Chilli - 1 to 2
3. Jeera - 1 tsp
4. Mustard - 1/2 tsp
5. Tomato - 1 diced into small cubes
6. Onion - 1 chopped fine
7. Garlic - 6 to 7 cloves
8. Yogurt/Curd - 2 tsp
9. Tamarind powder - 1 tsp
10.Garam Masala - 1/2 tsp
11.Olive oil - 2 tbsp
12.Turmeric - a pinch
13.Salt - to taste
14.Jaggery - small piece
15.Carrot - 1 small 

1. Boil the diced carrot with a pinch of salt.
2. In a kadai heat a tbsp of oil.
3. Add jeera/cumin seeds, methi(mustard), red chilli and garlic pods and fry until the flavours fill the room.
4. Add the chopped onions, garam masala, turmeric and tamarind powder and fry till onions turn transperant.
5. Add the diced tomato and cook for another 3 minutes.
6. Add the boiled carrot and remove the kadai from flame.
7. Allow this mixture to cool so that you grind it into a fine paste.
8. Smear another pan with a little olive oil and fry the diced panneer cubes on all sides.
9. Add the paste into this pan and add a little water to adjust the consistency of the curry.
10. In goes a little of jaggery and salt if needed.
11. Once the curry is cooked completely, remove the pan from the flame, add thick curd and slowly mix it well.

Your simple Paneer/Cottage cheese curry is ready to be served with chapati/rotis/naan Bread/puris.

This proportion makes curry that serves two.

Variation: This paneer curry can be enhanced in richness by adding roasted cashews and almonds.

I did not click any pictures of the curry when prepared. Surely will do and post it the next time its made.

Wednesday, May 2, 2012

Panna Cotta!

Summer and season of Mangoes calls for some exotic yet easy cold dessert. It was labor's day. I had plans of making a pudding sometime this summer ,so had bought a packet of agar-agar[china grass] when I found it in a local market store.

I'd never known making a dessert which tastes so wonderful and yummy takes just about 15 minutes of  time in all. Here is how I made them.

1. Coconut milk - 1 cup[Fresh cream - 2 cups]
2. Yogurt - 1 cup
3. Milk - 1/4 cup
3. Mangoes - 3 small ones. [pulp equate to 1.5 cups]
4. Sugar - 1/4 cup
5. Agar-Agar - 2 tsp

Method:1. Boil Milk in a saucepan. Combine coconut milk,sugar and agar agar into this milk.
Let stand for 5 minutes. Bring to simmer and reduce heat to low.
2. Simmer ucovered for another 6 to 8 minutes or until the agar agar is completely dissolved.
3. Remove from heat.
4. Sieve the mixture and whisk in yogurt and mango pulp until the mixture is smooth.
5. Transfer to custard cups and keep it refreigerated until set.

To serve, immerse bottom half of custard cup in hot water about 15 seconds. Run a clean small knife around edge to loosen. Invert onto dessert plate.Garnish with fresh cut mangoes or any other fruit that compliments your taste buds.I had some pommogranate pearls handy and used them to decorate the yummy mango panna cotta.

Try this simple and relishing dessert. I bet you'll try variations of them and let me know the ideas used.

Sunday, April 29, 2012

Cheese Balls - South Indian Touch.

Rain Gods have shown pity on this garden city and there she stands [Bangalore] posing with a colorful rainbow, luscious greens fresh and lovely. What more can you ask for with a cup of evening coffee and some hot cheese bondas.

It was a new recepie I tried with all the available ingredients at home on a sunday evening.I had expected a disaster to happen but voila it was a super hit.

1. Cheese - 50 - 75 grams grated.
2. Potato - Boiled and mashed - 2 medium sized.
3. Green chilli - 2
4. Curry leaves - 8 leaves
5. Coriander leaves - chopped 2 tbsp
6. Red chilli powder - 2 tsp
7. Corn Flour - 3 tbsp
8. Oil - For deep fry
9. Salt to taste
10. Pinch of turmeric

Method:1. Mix the mashed potatoes with grated cheese.
2. Add 1.5 tsp chilli powder, chopped green chilli,curry leaves, coriander leaves, salt to the mix.
3. Make small lemon sized balls of the dough.
4. For the covering batter, mix 1/2 tsp chilli powder, salt , corn flour and water.Ensure no lumps are formed.
5. Place a pan of oil on medium flame.
6. Drop the balls coated with the batter into the hot oil.
7. Remove them when golden in color.

Serve this with mint chutney or ketchup. Cant get better than this.

Variations: * Grate the potato and shallow fry them before mixing with cheese. This make the inner stuffing of the bondas crispy and yummy.
* A cup of american sweet corn can be substituted for the potato. That makes a wonderful cheese mutter combination.

Saturday, April 28, 2012

Almond Kulfi.

Weekends are boring until I cook something new and refreshing. So there is a fun to do recepie awaiting for you. Basic ingredients available in a nearby store is what you'll need.

1. Milk - 1/2 litre
2. Milkmaid - 100 to 150 grams
3. Almonds - 15 nos.
4. Elaichi/cardamom powder - 1/2 tsp
5. Fresh Cream - 2 tbsp (Optional)
6. Corn flour - 1 tsp

1. Bring the milk to boil.
2. Grind about 10 almonds coarsely.
3. Pour the almond powder into the boiling milk.
4. Add the milkmaid and continue stirring for about 5 min. [Also add the fresh cream if available.]
5. Add the elaichi powder.
6. Add a little water to the corn flour and pour the mixture into the boiling milk mixture.
7. Stir continuously on medium flame for another 2 minutes or until the solution thickens.
8. Chop the remaining almonds into thin slices.
9. Pour the contents till 3/4th of the kulfi container. Sprinkle the chopped almond slices and fill the kulfi mixture to the brim of the container.
10. Refrigerate these filled containers. The kulfi is ready and set in about 5 hours.

Yummy and refreshing indeed for a hot summer.

Variations: You could also add saffron soaked in milk which would enhance the flavor.

Next I'd also try the Pista flavoured kulfi. Definitely post on how it tasted. Please do not hesitate in adding on a little calories as this kulfi is simply the best delight.

Sunday, April 22, 2012

Fruits in a Salad!

One evening when I saw the fruit basket at home filled with variety of fruits I could not
resist from making some fresh fruit salad. I open up the fridge to find some stuff that would
aid in enhancing the taste and the decorum. Here is the list of ingredients I found for my
salad mission.
1. 3 table spoons of custard powder[I used plain vanilla flavour]
2. 250 ml of milk
3. Sugar - 50 grams/ Sugar substitute
4. Fruits of your choice[apple,mango, kiwi,
5. Nuts and raisins
6. Milk maid - 2 tsp
7. Fresh cream - 6 tsp
8. Fruit jam - 1 tsp

1. Mix custard powder in 3 table spoons of cold milk and a little water.
2. Boil Milk. Add the custard powder solution into milk.
3. Add sugar/substitute into the mixture.
4. Keep stirring for about 5 minutes on a medium flame until it thickens in consistency.
5. Pour this mixture into separate serving bowls [about 1/4 bowl level fill].
7. Keep this in the refrigerator to chill and settle for about half an hour.
6. Cut fruits and chop nuts.
7. Remove the serving bowls and arrange the fruits, raisins and nuts.
8. Pour a tsp of fresh cream into each bowl. Sprinkle Milk maid over the fruits.
9. A dot of jam for the purpose of decoration might as well add some sweetness into the bite.

Here is my version of the fruit salad.

Hope you'd make some better stuff. Please do try and let me know how it goes.

Monday, March 19, 2012


I was introduced to this wonderful tea-time snack while I lived in Pune for a year. This is a typical maharashtrian savoury that I cherish everytime a piece goes into my mouth. A few days ago I had bought local packeted version of bakarwadi and found the masala not tasting as it should have been. That is when I decided to make them myself. Why not a try thought I. Preparation time is about 15 min and garmagaram snack is ready in half an hour. On a rainy evening accompanied by a cup of tea this is an awesome eatery.

Ingredients:1.  Besan flour - 1/4 cup
2.  Maida/all purpose flour - 2 cups
3.  Jeera - 2 tea spoon
4.  Elachi - 2 pods
5.  Cloves - 3
6.  Red Chilli - 4 or 5
7.  Grated Dry coconut - 3 tbspoon
8.  Khus Khus - 2 tsp
9.  Sugar - 1 tsp
10. Red Chilli Powder - 1 tsp
11. Haldi Powder/Turmeric - 1 tsp
12. Amchur powder - 1/2 tsp
13. Salt to taste
14. Tamarind paste - 2 tsp
15. Oil for frying.
16. Curd - 2 tsp.

1. Knead a dough from Besan and maida flour by adding the curd, little salt and required amount of water.[You can add some edible color/turmeric if required].
The dough should be of chapati making consistency. Keep it aside while you prepare the stuffing.
2. In a mixer coarse grind the ingredients from 3 to 13.
3. Make 4 equal portions of the dough and make them into balls.
4. Roll one of them them into a thin chapati and smear the tamarind paste on the top of the rolled out chapati.
5. Then sprinkle the coarsely ground mixture on the chapati.
6. Make another chapati of the same size and repeat the steps 4 and 5.
7. Place the second chapati over the first one.
8. Now slowly twist from one end and roll the layers into a cyclinder.
9. Cut them into small pices so that the layers are evident.
10.Deep fry in oil until crispy brown in color.

Here are two not so great clicks .  I managed to capture them on my cellphone.

Wednesday, February 22, 2012

Cheesy Onion Potato pie.

Let me tell you all cheese lovers, this is an awesome treat that's gonna be ready in bare 25 minutes[and mind you that includes the chopping of vegetables too:)]

1. 2 Onions medium sized.
2. 2 Potatos medium sized.
3. 25 grams cottage cheese/Panneer
4. Green Chillies - 2 to 3 - hotness tempered as needed.
5. Pizza cheese - 50 - 75 grams [I used a local variety available in the market, you could substitue this with any cheeze of your choice : parmesan , blue or american would work wonders]
6. About 6 teaspoons of salsa sauce.[This was an optional ingredient. Tomato sauce can be used as a perfect substitute.]
7. Salt to taste.
8. Pepper powder - 1 tea spoon
9. 3 Baby corns
10. Oriagno[Any special herb can be added to enhance the taste.]  - However this is opional.
11. Butter or oil - about 2 teaspoons.
1. Peel potato and onion. Cut them into thin slices.
2. Boil the potato thins in water for about 2 min and drain water completely.
3. On a pan smear butter or oil. Place the potatoes and onion slices on the pan and fry them on both sides for 3 min each.
4. Take a microwave safe tray [preferably round]. Dust it with all purpose flour/bread crumbs to avoid the sticking. For the first layer place potatoes. sprinkle salt,pepper and origano as per your taste.
5. Grate cheese over the layer and next top this layer with small cottage cheese cubes and chopped chillies.
6. Layer up next the crisp onion slices and sprinkle pepper, salt and origano.
7. Grate cheese on the top of this layer.
8. Slice the baby corn lengthwise each into a slice of 4. Arrange them on the cheese layer.
9. One last step is to spread the salsa sause/tomato sauce on the circumference.  Add another layer of cheese if you can stand a few more calories in your diet. And sprinkle herbs and salt on the top.
10. Microwave this pan for 7-8 min in medium heat/power.

Once you notice crispiness on the top layer of cheese, that is when the dish is ready to be served.It can be cut into triangles and served with extra tomato sauce.

Monday, February 20, 2012

Fruit pudding

There are times when you have a lot of fruits lying in the fridge and there walks a guest with a bagful of fresh fruits. Don't worry of them right away. I will like to give you a splendid idea on how best you can feed your guests with a lovely dessert which is ready in like half an hour to 45 minutes inclusive of the setting time in the refrigerator.

It definitely sounds interesting and pretty easy.
1. Fruits - I had plenty of chikoo and banana. So here goes a recepie I'd narrate with those available fruits.
2. Custard powder - your favourite Flavour. I chose plain vanilla as I thought of complimenting it with a hint of coffee. - 1 cup
3. Marie or glucose biscuits - about 10 to 15 nos.
4. Sugar/Sugar substitute
5. Raisins and Nuts
6. Milk - 2 cups
7. Black Coffee - 1/4 cup
8. Butter - melted - 2 tsp

1.  Crush the biscuits/grind them in a mixer so that they are in the coarse form.
2.  Mix it with melted butter, 2 tsp of coffee. Pour half of this mixture to make a bottom layer in the pudding bowl.
3.  Add a cup of custard powder into a bowl with 2 cups of milk.
4.  Now boil this milk and custard powder by adding sugar as per taste.[I added about 4 tbsp of castor sugar]
5.  Once it thickens pour the contents over the biscuit layer. Keep this bowl in the fridge for about half an hour.
6.  Scoop out chikoo into small spheres using a round spoon, cut bananas into small rounds to arrange them into the pudding.
7.  Arrange one layer of cut banana.
8.  Now pour the remaining biscuit mixture over the banana layer.
9.  Pour extra black coffee as per your taste balance.
10. Now adde a layer of nuts and raisins[whole or chopped]
11. On the top arrange remaining banana slices and scooped chikoo.

Your fruit pudding is ready to serve. If you are okay for an extra indulgance of coffee, you can have a couple of teaspoons sprinkled on the top layer.

If you need the dessert cold, chill it for another hour or two before you take your first scoop into the serving bowl.

Variations: Different fruits can be used but make sure you compliment the coffee.
                 You can add a layer of fresh cream whisked with sugar and essence of fruit.
                  A layer of chocolate can add the richness that is required.
Please do try with these variations and let me know which was a wow, superb and great. If you find some interesting add ons share them so I could give a try.

Thursday, February 9, 2012

Sabudana Vada

For the vada:
1. 200 Grams Sabudana/Sabakki
2. Coriander leaves - 4 strands chopped
3. A pinch of turmeric
4. Salt to taste
5. Green Chilli - 1 or 2 finely chopped
6. Jeera - 1 tea spoon
7. Potato - 1 small boiled.
8. Oil to fry.

For the chutney:
1. Groundnut - 2 tea spoons
2. Cashew nuts - 2 to 4
3. Oil(I used olive oil) - 1 teaspoon
4. Green Chilli - 1
5. Salt to taste


Soak the Sabudana in water for about an hour.
Drain out water completely and mix chopped coriander leaves, turmeric, chopped green chilli, jeera ,boiled potato and salt to it.
Make small vadas[flat ovals] out of the mixture and deep fry in hot oil.
Drain out excess oil and serve it with the ground-nut chutney.

For the Chutney roast the groundnuts and cashew nuts on a low flame until the aroma of the nuts start to spread in the air.
Grind it with a tsp of olive oil a green chilli and a little salt. Garnish with chopped coriander.

Optional: You can also add chopped onion for the vada mixture to enhance the taste

Tuesday, January 24, 2012

Veggie Balls in garlic sauce.

Ingredients:1.Carrot - 2 medium sized
2.Brocolli - few florets
3.Onion - 2 medium sized
4.Green Capsicum - 1
5.Potato - 1 small
6.Garlic pods - 7 to 8
7.Corn Flour - 3 table spoons
8.Olive oil - 1 tea spoon
9.Green Chilli - 2 -3
10.Red chilli powder - 1 tsp
11.Garam Masala - 1 tsp
12.Salt to taste
13.Vinegar - 1 tsp

1. Grate the carrots, chop the brocolli, onion and capsicum into small dices.
2. Boil potato and mash it to a paste. Add all other vegetables into it including chopped green chilli and garlic.
3. Add the masalas, corn flour and the olive oil to the dough.
4. Make small balls of vegetable dough and deep fry in oil until crip and brown .

You can snack these balls dry with a chatni of your choice or can dip them in a sauce.

For the sauce:
1.In a pan toss some chopped chillies and a tea spoon of oilve oil. After a minute add some chopped garlic and fry it.
2.Add 3 table spoons of tomato sauce, one tea spoon of green chilli sauce and 2 tea spoons of soya sauce.
3.Add a cup of water having 2 tea spoons of corn flour mixed into the pan.
4.Keep stirring for about 2 minutes until the sauce thickens up. Add a tea spoon of vinegar.
5.After removing from the flame drop the veg balls into this sauce and garnish with chopped coriander.

Enjoy this mouth watering vegetable balls in sauce with plain or simple jeera rice.

Note: Do not keep the flame very high neither on a very low .Moderate frying is required to cook the vegetable balls uniformly

Tuesday, January 17, 2012

Moonlight Delight

This one is a recipie borrowed from my cousin.

It is a new combination of the regularly eaten sweets - Jamoon and the Sonpapdi.
Very simple and quick to make with no extra skill required.

1. Jamoon mix of 200 gms(I used the MTR brand)
2. Sonpapdi 5 to 6 pieces ( Used special one from Haldirams brand)
3. Grated coconut about 50 grams
4. Sugar powder - 75 grams
5. Elachi powder - 1 tsp
6. Milk - 1 cup
7. Oil/ghee - to fry the Moonlight(yeah new version of jamoon)

Make dough by mixing the jamoon mix and milk and 5 tea spoons of sugar powder.
Now make small balls out of the dough, each of about inch in diameter.
Make smaller balls/laddoos of Sonpapdi by softening it with a few drops of milk.
Press the jamoon balls a little and place the sonpapdi balls in them.
Roll back into a complete ball and place them aside. Once you have done the same with all of the dough.
Meanwhile keep the oil/ghee to heat up. Pop out a few moonlights into the oil and fry them till they turn golden brown.
Remove them into a bowl and drain the excess oil.
In a tray sprinkle the mixture of powdered sugar, elachi and grated coconut.
Roll the fried moonlight on it.

Here is how it would look like. Enjoy and do let me know if you like it.