* 250g of crushed Marie biscuits
* 1 cup of coconut plus extra to roll the balls in
* 2 tablespoons of cocoa or drinking chocolate
* 1 tin of condensed milk
* 1 teaspoon of vanilla essence – or 4 dessertspoons of rum if you prefer

1. Crush biscuits, add all of the other ingredients into the bowl and mix together.
2. Roll tablespoon of mixture into balls and roll in coconut to cover.
3. Repeat until you have used all of the mixture.
4. Place the Truffle Balls in the fridge for a minimum of 1 hour to firm.image.jpeg


Christmas time is that very special time of the year signifying happiness, caring and family togetherness. Preparation of the traditional cakes and sweets that are a part and parcel of Christmas starts a month or fortnight in advance, filling the house and neighbourhood with enticing smells. For many people, one of their strongest childhood memories, is the enticing aroma of baking at Christmas. This is the time, when the whole house is in a festive mood, with the anticipation of Christmas, and every one in the family chips in to help prepare those heavenly delights, such as  the traditional Christmas Cakes, kalkals and Rose Cookies, many other sweets and goodies that are prepared specially for Christmas. I’m sharing a few old Christmas recipes below. I’m sure these recipes will bring back happy memories of past Christmases for many and will surely bring back nostalgic memories.


I kg refined flour  or maida                                       

6 eggs beaten well

2 cups thick coconut milk                                                 

½ teaspoon salt                             

300 grams sugar                       

1 teaspoon baking powder             

Oil for deep frying


Mix the flour, salt, sugar and baking powder together. Add the coconut milk and eggs and knead to a soft dough. Keep aside for an hour. Form kalkals by taking small lumps of the dough and roll on the back of a fork or a wooden kalkal mould, to form a scroll. Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Heat oil in a deep pan and fry as many kalkals as possible at a time. Keep aside.


To ice the kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallizes pour over the kalkals and mix well. Store in airtight boxes when cold.