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Nov 12, 2008

Announcing Sweet series - Halwa, Kathli, Burfi and Peda and Roundup of SS - Milk sweets - Spongy texture

Before I present to you the entries I received for Sweet series - Milk sweets (spongy texture) I would like to announce the next event.

Sweet series - Halwa, kathli, burfi & peda

Please send in your recipes of all your favorite halwas and kathlis, burfis and pedas. Waiting to receive all your wonderful entries.

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Halwa, Kathli, Burfi, Peda' and post the recipe with picture on your blog.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.
4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat).

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Dec 10, 2008.

(please copy the same format given below)

* Subject Line: Please mention which type: namely : Halwa, Kathli, Burfi or Peda
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:

* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here is the roundup of Milk sweets that have spongy texture. Thank you friends, for sending in your entries. Enjoy the different versions of Gulab jamuns, rasgullas and Rasmalais.
Milk sweets (spongy texture)

1. Bengali orissa sweets by Ramki of One page cookbooks

2. Gulab Jamun by Kamala of Mom's recipes

3. Gulab jamun by Lubna Karim of Yummy food

4. Rasgulla by Lubna Karim of Yummy food

5. Rasmalai by Arundhuti Rama of Gourmet affair

6. Rasgulla by Sowmya of Creative saga

7. Gulab jamun by Priya Suresh of Priya's easy N tasty recipes

8. Rasgulla by Priya Suresh of Priya's easy N tasty recipes

9. Sandesh by Priya Suresh of Priya's easy N tasty recipes

10. Rasamalaai by Lavi of Home Cook's Recipes

11. Gulab jamun by Divya Vikram of Dil se

12. Gulab jamun by JZ of Tasty treats

13. Bread pudding by Shifa Firoz of Voizout

14. Rasmalai by Indrani of Appyayan

15. Gulab jamunby Uma of Essence of Andhra

16. Angoori rasmalai by Supriya of Queen of my kitchen

17. Badam rasmalai by Priya Suresh of Priya's easy N tasty recipes

18. Rasmalai by Ramya of Welcome hunger

19. Rasmalai by Gayathri Gopinath of My Adige mane

Prvious Sweet series roundup:

Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for this roundup too.



Uma said...

thanks for a wonderful round up dear! so many sweets at one place. Nice job! will send in something for the next event too!

Anonymous said...

Wow.......wonderful roundup, a real treasure and Thanks for all your hard work to bring it....

lubnakarim06 said...

Sweet ans spongy roundup. I have some yummies waiting for the next roundup. Will send them soon.

Priya Suresh said...

Lovely collection of spongy milk sweets..awesome roundup..sure will send something for the next event..

jayasree said...

Nice round up with varieties of jamuns/rasgollas/rasmallais in one place.

Unknown said...

Lovely roundup dear.

Mythreyee said...

Thank you ladies.

Anonymous said...

would mysore pak fall under bufi, halwa, kathli category?

BTW nice round up... last few weeks i wasn't blogging regularly and missed your event.

Mythreyee said...

Please send in your mysore pak recipe and pic. Love to include that in the roundup.