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Category: Diwali Recipes

Traditional Diwali Food Recipes: A Feast of Flavors and Festivities

Diwali, also known as the Festival of Lights, is one of the most significant and widely celebrated festivals in India. It marks the triumph of light over darkness and good over evil. A key part of the Diwali celebration is the array of diwali recipes that brings families and friends together. These festive dishes, ranging from savory snacks to sweet treats, reflect the rich culinary heritage of India. Let’s explore some of the most beloved traditional Diwali foods that add flavor and joy to the festivities.

Popular Traditional Diwali Foods

Samosa

Samosas are a staple in diwali food recipes. These crispy, triangular pastries are filled with a spiced mixture of potatoes and peas, making them a perfect snack for the festive season. Samosas are often served with tangy chutneys, adding a burst of flavor to your Diwali spread. They are also a popular item in Indian snacks and can be enjoyed by people of all ages.

Murukku

Murukku is a traditional South Indian snack made from rice flour and urad dal flour, seasoned with sesame seeds and cumin. This crunchy snack is often prepared during Diwali and is loved for its savory taste and unique texture. Murukku is an excellent addition to your Diwali snacks collection and is perfect for sharing with family and friends.

Kaju Katli

Kaju Katli is a classic Indian sweet made from cashew nuts and sugar, flavored with cardamom and sometimes garnished with silver leaf. This delicate and melt-in-the-mouth sweet is a favorite during Diwali. Kaju Katli is a must-have in diwali sweet recipes as it symbolizes prosperity and happiness. It is also a popular choice in Indian desserts recipes.

Chole Bhature

Chole Bhature is a hearty North Indian dish that is often enjoyed during festivals like Diwali. It consists of spicy chickpea curry (chole) served with deep-fried bread (bhature). This dish is rich and flavorful, making it a festive favorite. Chole Bhature can be included in your traditional Diwali food menu for a satisfying meal. It is also a hit in Indian dinner recipes.

Besan Ladoo

Besan Ladoo is a traditional Indian sweet made from gram flour, ghee, and sugar, flavored with cardamom and garnished with nuts. These round, golden ladoos are a quintessential part of diwali sweet recipes. Besan Ladoo is easy to make and is loved for its rich taste and texture. It is a perfect addition to your Indian desserts collection.

Enhancing Your Diwali Feast

To make your Diwali feast even more delightful, consider exploring related categories that complement these traditional Diwali foods. Adding Indian snacks like pakoras and chakli can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy sweet snacks like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including fusion dishes like Indo-Chinese spring rolls can add a unique twist to your Diwali spread.

Frequently Asked Questions (FAQs)

Q: What are some popular diwali recipes? 

A: Some popular diwali food recipes include Samosas, Murukku, Kaju Katli, Chole Bhature, and Besan Ladoo.

Q: What makes traditional Diwali food unique? 

A: Diwali recipes are unique due to its use of aromatic spices, rich flavors, and festive ingredients. These dishes are often prepared with great care and shared with loved ones, symbolizing the joy and togetherness of the festival.

Q: How can I create a Diwali feast with traditional Indian dishes? 

A: To create a Diwali feast with traditional Indian dishes, you can include recipes like Samosas, Murukku, Kaju Katli, Chole Bhature, and Besan Ladoo. Complement these main dishes with Indian snacks and desserts for a complete festive meal.

Q: Are traditional Diwali foods suitable for vegetarians? 

A: Yes, most diwali recipes are vegetarian. From savory snacks like Samosas and Murukku to sweet treats like Kaju Katli and Besan Ladoo, there are plenty of vegetarian options to enjoy during Diwali.

Q: Can I prepare these traditional Diwali dishes in advance? 

A: Yes, many traditional Diwali dishes can be prepared in advance. For example, Samosas can be prepped and frozen, then fried fresh on the day of the festival. Sweets like Kaju Katli and Besan Ladoo can be made a few days ahead and stored in airtight containers.

Q: What are some traditional Indian desserts for Diwali? 

A: Traditional Indian desserts for Diwali include Kaju Katli, Besan Ladoo, Gulab Jamun, and Jalebi. These sweets add a festive touch to your celebrations and are enjoyed by all.

Conclusion

Diwali food recipes are a delightful way to add flavor and joy to your festive celebrations. Whether you’re hosting a Diwali party or simply looking to try something new, these dishes will bring warmth and happiness to your table. So, gather your ingredients, try out these recipes, and create unforgettable memories with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your Diwali celebrations, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for easy Indian recipes, a hearty meal, or a sweet treat, there’s a traditional Diwali food to suit every occasion. Happy cooking and happy Diwali!

  • Carrot Kheer

    Carrot Kheer

    Carrot Kheer

    Kheer is one of the most traditional and loved sweets found all over India. Over the years, I’ve made videos on many variations of kheer, each with its own unique charm, although Rice Kheer remains the most traditional. Once, my friends served me Carrot Kheer. While it was delicious, I felt something was missing—a certain balance of flavors that I couldn’t quite pinpoint. After experimenting a few times, I finally developed a simple yet delicious version of Carrot Kheer that I’m happy with.
    Some of my younger friends, who usually avoid kheer, were pleasantly surprised when I served it to them as pudding. They loved it!
    What I love most about Carrot kheer is that it can be made with just a few simple ingredients, yet the result is always rich and flavorful. This version, in particular, is delightful with its creamy texture and subtle sweetness.
    4 from 2 votes
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups shredded carrots, divided
    • 4 cups milk, divided
    • ⅓ cup sugar
    • ¼ tsp crushed green cardamom
    • 2 tbsp sliced almonds

    Instructions
     

    • Before shredding the carrot, it should be washed and peel, peeling is an important of preparation. Blend 1 cup of shredded carrots with 1 cup of milk into a fine paste.
    • Bring the remaining milk to a boil over low to medium heat in a saucepan. To prevent the milk from sticking, wet the pan with a little water before adding the milk.
    • Once the milk boils, add the shredded carrots and carrot paste. Continue boiling for about 15 minutes over low to medium heat, stirring occasionally. Scrape the sides of the pan to prevent sticking and browning.
    • Cook until the carrots are tender, and the milk has reduced by about half, becoming creamy. Stir often to avoid burning.
    • Add sugar, cardamom, almonds, and cashews, and let the mixture simmer for a few more minutes.
    • Turn off the heat.
    • As the kheer cools, it will thicken in texture.

    Notes

    Enjoy! To serve as a pudding, you should cook the kheer for 2 to 3 more minutes to thicken it, bringing it to a pudding-like texture.
    Keyword Dessert
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    Carrot Kheer (Carrot Paayasam): A Delicious Twist on a Timeless Indian Sweet | Manjula’s Kitchen

    Introduction to Carrot Kheer

    Kheer is one of the most cherished and traditional sweets in Indian cuisine, with its creamy, sweet, and flavorful profile making it a favorite during festivals and special occasions. Carrot Kheer, also known as Carrot Payasam, offers a delightful twist to the traditional rice-based kheer, adding a unique layer of flavor and texture with shredded carrots. Over the years, kheer has seen many variations, and this version brings the earthy sweetness of carrots into the creamy goodness of milk and sugar. With just a few simple ingredients, this Carrot Kheer delivers a rich and flavorful dessert that’s perfect for any occasion.

    Cultural and Traditional Importance

    Kheer holds a special place in Indian households, especially during festivals such as Diwali, Holi, and Raksha Bandhan. It is often served as an offering to deities and enjoyed as a dessert after meals. While Rice Kheer is the most traditional form, Carrot Kheer adds a refreshing twist by incorporating a vegetable into the dessert, making it both nutritious and flavorful. The vibrant color of the carrots combined with the rich texture of milk creates an aesthetically pleasing and indulgent treat that is sure to impress your family and friends.

    Although Carrot Kheer may not be as well-known as its rice counterpart, it is quickly gaining popularity for its unique taste and simplicity. This version strikes the perfect balance of sweetness and creaminess, making it a must-try for those looking to experiment with traditional Indian sweets.

    Recipe Variations from Manjula’s Kitchen

    While Carrot Kheer is a delightful dessert on its own, you can explore other variations of kheer or similar milk-based sweets from Manjula’s Kitchen:

    • Rice Kheer: The classic, most traditional form of kheer made with rice, milk, and sugar.
    • Sabudana Kheer: A delicious variation using tapioca pearls, commonly served during fasting periods.
    • Vermicelli Kheer (Seviyan Kheer): Made with thin vermicelli noodles, this version offers a unique texture to the traditional kheer.
    • Badam Burfi (Almond Candy): Rich and creamy, this version uses almonds to create a decadent dessert that’s both healthy and delicious.

    Health Benefits and Dietary Considerations

    Carrot Kheer offers a nutritious alternative to traditional kheer, with the inclusion of carrots providing a good source of vitamins, fiber, and antioxidants. Carrots are rich in vitamin A, which promotes eye health and boosts immunity, making this kheer not only delicious but also beneficial for overall wellness. Additionally, milk provides calcium and protein, while the nuts add healthy fats, making this dessert a well-rounded treat.

    This kheer can be easily adjusted for various dietary preferences. For a vegan option, you can substitute dairy milk with almond or coconut milk. The natural sweetness of the carrots also allows for a reduction in added sugar if you prefer a lighter dessert.

    Serving Suggestions

    Carrot Kheer can be served warm or chilled, depending on your preference. Its vibrant color and rich flavor make it an attractive addition to any festive meal. For an even more indulgent experience, you can serve Carrot Kheer with a sprinkle of extra chopped nuts, such as almonds or pistachios, for added crunch and richness.

    If you want to serve Carrot Kheer as a pudding, cook it for a few more minutes to achieve a thicker, more pudding-like consistency. This version pairs wonderfully with Gulab Jamun or Rasgulla for a complete Indian dessert platter.

    Conclusion

    Carrot Kheer is a simple yet luxurious dessert that offers a modern twist on the traditional Indian sweet. With its creamy texture, vibrant color, and subtle sweetness, this dessert is sure to become a favorite at your dinner table. Whether you’re celebrating a festival or simply want to treat yourself to something special, this Carrot Kheer recipe is a must-try. Explore the other kheer variations on Manjula’s Kitchen to discover even more delicious ways to enjoy this timeless dessert.

    Frequently Asked Questions (FAQs)

    • What is the difference between Carrot Kheer and Rice Kheer?
      • Carrot Kheer uses shredded carrots as the main ingredient, while Rice Kheer is made with rice. Both versions are cooked in milk and flavored with sugar and cardamom, but Carrot Kheer offers a more vibrant color and slightly different texture.
    • Can I make Carrot Kheer vegan?
      • Yes, you can easily make Carrot Kheer vegan by using plant-based milk like almond or coconut milk instead of dairy milk.
    • What are some other variations of kheer I can try?
      • You can try Rice Kheer, Sabudana Kheer, Vermicelli Kheer, or Badam Kheer, each offering unique flavors and textures while still being deliciously creamy and satisfying.
    • How do I serve Carrot Kheer as a pudding?
      • To serve Carrot Kheer as a pudding, cook it for 2-3 extra minutes to achieve a thicker consistency, similar to a pudding. You can serve it warm or chilled
    • How long can I store Carrot Kheer?
      • Carrot Kheer can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently before serving if you prefer it warm.

  • Exotic Rice Pudding

    Exotic Rice Pudding

    kheer recipe

    Exotic Rice Pudding with a Secret Ingredient

    Kheer is a traditional, delicious dessert, often referred to as rice pudding. To make kheer, you don’t need any special occasion—just treat yourself. Kheer has many variations. Traditionally, it is made with rice and milk, but rice can be replaced with different vegetables, fruits, or lentils.
    I have done many videos and posts on Manjula's Kitchen website and YouTube channel related different kheer recipes. This time, I decided to make rice kheer with a new twist. Petha is a candy-like treat made with ash gourd or winter melon, and it is readily available in Indian grocery stores.
    Adding Petha gives a very refreshing twist to kheer. My friends couldn't believe it, and all of them enjoyed it. For many years i've been experimenting various indian rice recipes, and today made one more change to the rice, and they kept asking about it, amazed that it was indeed rice. This recipe is very easy and takes less time than traditional kheer.
    Petha Rice Kheer is a fruity twist on the favorite Indian dessert, Rice Kheer. It is an easy recipe but feels like you have spent a lot of time.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cups whole milk
    • ½ cup rice cooked
    • ½ cup thinly sliced Petha, available in Indian grosser
    • 2 tbsp almond powder, preferred blanched almond powder
    • 3 tbsp sugar
    • ¼ tsp cardamom crushed
    • 2 tbsp sliced pistachios for garnishing

    Instructions
     

    • Blend the rice with half a cup of milk until the rice looks like pearls; do not make it into a paste, as this is a very important part of this recipe.
    • Heat a pan on medium-low and add 2 tablespoons of water, ensuring the surface of the pan is wet. Add the blended rice, milk, thinly sliced patha, and almond powder. Increase the heat to medium-high, bring the milk to a boil, then lower the heat to medium-low. Cook for about 15 minutes, stirring occasionally and cleaning the sides to prevent the milk from burning.
    • Add sugar and cardamom and cook for a few more minutes. Remember, as the kheer (pudding) comes to room temperature, it will thicken slightly. If needed, add a bit more milk and bring it to a boil once more. At this point, you can also adjust the sugar.
    • The kheer is ready. Serve it chilled and garnish with sliced pistachios.

    Notes

    About Rice Kheer, or pudding
    Different part of India Kheer is made different, in north kheer is made using any long grain rice.
    In South part of India, it is known Rice Payasm and they use short grain rice, ghee and Jaggery. 
    In Bangel is known as Payesh with rice and date palm jaggery. 
    One thing common they all use different nuts of their choice.
    Keyword Kheer, petha
    Tried this recipe?Let us know how it was!

    Discover the Exotic Rice Pudding with a Secret Ingredient

    Kheer, often referred to as rice pudding, is a beloved traditional Indian dessert. While it is typically made with rice and milk, variations using different vegetables, fruits, or lentils/indian daal are also popular. This patha rice kheer recipe introduces a unique twist by incorporating Petha, a candy-like treat made from ash gourd or winter melon, readily available in Indian grocery stores. This addition brings a refreshing flavor to the classic kheer, making it a delightful treat for any occasion.

    The Essence of Patha Rice Kheer

    The essence of petha rice kheer lies in its creamy texture and the subtle sweetness of petha. The combination of cooked rice, milk, almond powder, and thinly sliced petha creates a rich and flavorful pudding. This Indian rice pudding is further enhanced with the aromatic hint of cardamom and the crunch of pistachios.

    Origin and Popularity

    Kheer is a traditional dessert enjoyed across India, known for its versatility and rich flavors. Each region has its own variation of kheer. In North India, it is made with long grain rice, while in South India, it is known as Rice Payasam, made with short grain rice, ghee, and jaggery. In Bengal, it is called Payesh, made with rice and date palm jaggery. Despite these regional differences, the use of nuts and a creamy base remains common.

    Why You’ll Love This Recipe

    • Unique and Refreshing: The addition of patha gives a refreshing twist to traditional kheer.
    • Easy to Make: Simple ingredients and quick preparation.
    • Delicious and Nutritious: Combines the goodness of milk, rice, and nuts.
    • Perfect for Any Occasion: Ideal for festive celebrations or as a special treat.

    Variations of Indian Desserts

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian dessert recipes that you might enjoy alongside your patha rice kheer. Here are some related dishes that you might find interesting:

    1. Mango Cheesecake: A creamy and fruity cheesecake made with fresh mangoes
    2. Gulab Jamun: Deep-fried milk-solid-based balls soaked in a fragrant sugar syrup.
    3. Kheer: A traditional rice pudding made with milk, sugar, and flavored with cardamom and saffron.
    4. Rasgulla: Soft and spongy cheese balls soaked in sugar syrup.
    5. Seviyan Kheer: A sweet and creamy dessert made with vermicelli noodles, milk, and sugar called seviyan kheer.

    Serving Suggestions

    Petha rice kheer can be enjoyed in various ways:

    • As a Dessert: Serve chilled for a refreshing end to your meal.
    • For Festive Occasions: Perfect for festivals like Diwali, Holi, or religious ceremonies.
    • With Tea or Coffee: Enjoy as a sweet treat with your afternoon tea or coffee.
    • Garnished with Nuts: Add a garnish of sliced pistachios or other nuts for extra flavor and crunch.

    Tips and Tricks

    To perfect your petha rice kheer recipe, consider these helpful tips:

    • Blend Rice Correctly: Blend the rice with milk until it looks like pearls; avoid making it into a paste.
    • Use Fresh Patha: Fresh patha provides the best flavor and texture, but it is available in Indian grocery stores.
    • Balance Sweetness: Adjust the amount of sugar to suit your taste preference.
    • Serve Chilled: This kheer is best enjoyed chilled for the most refreshing experience.

    FAQs

    Can I Use Other Vegetables Instead of Petha?

    Yes, you can experiment with other vegetables or fruits to create different variations of kheer.

    How Long Does Petha Rice Kheer Last?

    Store petha rice kheer in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

    Is Petha Rice Kheer Gluten-Free?

    Yes, this recipe is naturally gluten-free as it is made with rice and milk.

    Can I Make This Recipe Vegan?

    Yes, you can use plant-based milk and a vegan sweetener to make a vegan version of this recipe.

    What Can I Serve with Petha Rice Kheer?

    Petha rice kheer pairs well with Indian breads like puri or paratha, or you can enjoy it on its own as a sweet treat.

    Desserts recipes:

  • Pineapple Coconut Ladoo

    Pineapple Coconut Ladoo

    Pineapple Coconut Ladoo

    Pineapple coconut ladoo is one of simple Indian vegetarian recipes quick and easy snack that can be served as an Indian dessert. These delicious treats are made with pineapple, coconut, and condensed milk, giving them a soft and chewy texture with tropical flavours. Explore more recipes at Manjula's Kitchen official website. They are perfect for festive occasions and also make great gifts to share with your friends and family.
    This recipe makes 20 ladoos. Prep time is 5 minutes. Cooking time is 20 minutes.
    3.75 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 cup unsweetened crushed pineapple
    • ½ cup condensed milk
    • ½ cup coconut powder
    • 1 cup milk powder
    • 1 tbsp ghee
    • 1 tsp raisins
    • 1 tbsp sliced almonds
    • ½ tsp cardamom powder

    Instructions
     

    • In a pan, heat ghee over low-medium heat and add the grated coconut. Roast for one minute until it just begins to change colour, being careful not to over-roast.
    • Add condensed milk, crushed pineapple, milk powder, almonds, raisins, and cardamom powder. Mix well and cook, stirring continuously, until it forms a soft dough-like texture. Keep scraping the sides.
    • Remove the mixture from the heat and let it cool.
    • Once the mixture reaches room temperature, shape it into small ladoos.
    • Allow the ladoos to cool completely before serving or storing. Enjoy!

    Notes

    Tips:
    Make sure to roast the grated coconut on low heat to avoid burning.
    Keyword coconut Ladoo, ladoo, milk, pineapple
    Tried this recipe?Let us know how it was!

    What is Pineapple Coconut Ladoo ?

    Pineapple Coconut Ladoo is a delightful Indian dessert that combines the tropical flavours of pineapple and coconut into a rich, flavorful treat. The ladoo is a spherical confectionery typically made by blending grated coconut and pineapple with sugar, often enhanced with cardamom for an added aromatic touch. 

    Pineapple Coconut Ladoo, while a more contemporary twist, builds on this traditional foundation by incorporating the tropical fruit flavours of pineapple, which are not native to traditional ladoo recipes. This fusion showcases the adaptability and innovation within Indian sweets, blending classic techniques with new ingredients. Explore more authentic & traditional indian recipes on our website.

    Popularity: Pineapple Coconut Ladoo has gained popularity for several reasons:

    Fusion of Flavors: The combination of pineapple and coconut creates a unique and refreshing flavor profile that appeals to those looking for something different from the traditional ladoos.

    Texture and Taste: The sweet, tangy pineapple pairs beautifully with the creamy, nutty coconut, offering a delightful contrast in texture and taste.

    Visual Appeal: These ladoos are often visually appealing with their bright, inviting color, making them a popular choice for festive platters and special events.

    Cultural Significance: As with many Indian sweets, Pineapple Coconut Ladoo holds cultural significance and is often associated with joy and celebration, contributing to its popularity during festivals and family gatherings.

    Adaptability: The recipe is versatile and can be adapted to include various regional ingredients and techniques, making it a favourite across different parts of India and among the Indian diaspora worldwide.

    Overall, Pineapple Coconut Ladoo exemplifies the rich culinary heritage of India while embracing modern tastes and ingredients, making it a beloved sweet treat.

    Here are some variations of Ladoo recipes available on Manjula’s Kitchen:

    Besan Ladoo: Traditional Indian sweet, besan ladoo made from roasted gram flour, ghee, and sugar, often flavored with cardamom and garnished with nuts.

    Coconut Ladoo: A quick and easy recipe using grated coconut, condensed milk, and cardamom, sometimes garnished with chopped nuts or dried fruits.

    Boondi Ladoo: Made from tiny fried droplets of gram flour batter soaked in sugar syrup and formed into delicious balls, boondi ladoo is commonly prepared during festivals.

    Rava (Sooji) Ladoo: Made with semolina (sooji), ghee, sugar, and flavored with cardamom. These ladoos are soft and melt in the mouth.

    Til (Sesame) Ladoo: Made with roasted sesame seeds and jaggery, this version is not only tasty but also nutritious, til ladoo is very popular during Makar Sankranti.

    Atta (Wheat) Ladoo: Made from whole wheat flour, ghee, and sugar, this version is wholesome and often garnished with nuts and raisins.

    Dates and Nuts Ladoo: A healthy and delicious option made with dates, assorted nuts, and dates and nuts ladoo are often with the addition of desiccated coconut.

    These some variations that offer a diverse range of flavours and ingredients, showcasing the versatility of Ladoo in Indian cuisine.

    FAQ for Pineapple Coconut Ladoo

    Q: What ingredients are needed to make Pineapple Coconut Ladoo?

    A: You will need fresh pineapple, grated coconut, sugar, ghee, and cardamom powder. Optional ingredients include nuts and dried fruits for garnishing.

    Q: How long do Pineapple Coconut Ladoos last?

    A: Pineapple Coconut Ladoos can last up to 5-7 days when stored in an airtight container in the refrigerator.

    Q: Can I make Pineapple Coconut Ladoo without ghee?

    A: While ghee adds a rich flavor, you can substitute it with coconut oil for a vegan version. However, the taste and texture may slightly differ.

    Q: How can I make Pineapple Coconut Ladoo healthier?

    A: To make a healthier version, you can reduce the sugar quantity or use natural sweeteners like jaggery or honey. Additionally, you can add finely chopped nuts for added nutrition.

    Q: Can I add other fruits to the Ladoo mixture?

    A: Yes, you can experiment by adding other dried fruits like mango or berries. Ensure they are finely chopped and have minimal moisture to maintain the texture of the ladoos.

    Q: How can I enhance the flavor of Pineapple Coconut Ladoos?

    A: You can enhance the flavor by adding a pinch of saffron strands soaked in warm milk or a few drops of pineapple essence. Toasted nuts and dried fruits also add a delightful crunch and flavor.

  • Shakar Para

    Shakar Para

    Shakkar Para

    Shakkar Paras are delightful, sweet snacks perfect for holidays and loved by kids. The addition of cinnamon not only enhances the flavor but also gives a cookie-like texture. They are ideal for all holidays and even for travel, as they have a long shelf life. Shakkar Paras have always been a staple in our pantry. The addition of cinnamon to this popular snack has made it even more appealing to kids. These sweet snacks are very enjoyable for all ages.
    This is an easy recipe to make because I always have the ingredients available. You just need 4 ingredients: all-purpose flour, sooji (semolina), sugar, and oil. I have flavored it this time with cinnamon, you can replace cinnamon with cardamom. They are so delicious you can not stop eating. This is also a vegan recipe.
    5 from 1 vote
    Print Recipe
    Course Appetizer
    Cuisine Indian
    Servings 6

    Ingredients
      

    • 2 cups all-purpose flour (maida)
    • 2 tbsp fine semolina flour (sooji)
    • 3 tbsp oil
    • 1/2 cup sugar
    • 1 pinch salt
    • 2 drops lemon juice
    • 1/2 tsp cinnamon powder
    • 1/3 cup chilled water (use as needed)

    Instructions
     

    • In a bowl, combine all dry ingredients: all-purpose flour, semolina, salt, sugar, and cinnamon powder, and mix them well.
    • Add oil and lemon juice to the dry mix. Gradually incorporate chilled water until the dough comes together. The dough should not be soft and do not knead the dough. Chilled water adds the crispness to Shakkar Paras.
    • Cover the dough and let it rest for at least fifteen minutes. Lightly knead the dough; it will soften due to the sugar.
    • Divide the dough into two parts and shape each into a flat ball.
    • Sprinkle a little all-purpose flour on the rolling surface. Roll each ball into about 9-inch circles with the thickness of salted crackers.
    • Prick the rolled dough with a fork on both sides to prevent puffing during frying.
    • Cut the rolled dough into 1/2-inch-wide and 3-inch-long pieces or your desired shape.
    • Heat oil in a frying pan. Test readiness by placing a small piece of dough; it should sizzle and rise slowly.
    • Fry the Shakkar Paras until both sides are light golden-brown (approximately 6-7 minutes).
    • Allow them to cool to room temperature for crispiness.
    • Store the Shakkar Paras in an airtight container; they can be kept for several weeks.

    Notes

    Using chilled water to make the dough makes it flakiness.
    Adding lemon juice prevents excessive oil absorption and adds crispness. Use only 2-3 drops of lemon juice.
    Enjoy these delicious, cinnamon-flavored Shakkar Paras as a delightful snack or treat for holidays and travel! They are crisp and flaky, and I know my grandkids love them. If you enjoy the recipe, share it with friends, and don’t forget to subscribe to my YouTube channel. I look forward to reading your comments. Enjoy!
    Keyword shakar para
    Tried this recipe?Let us know how it was!

    Introduction to Shakar Para

    Shakar Para, a crispy and mildly sweet Indian snack, is a cherished treat, especially during festive occasions like Diwali. This delightful snack, also known as shakkar para, is easy to prepare and is loved by both adults and children alike. The recipe’s simplicity and the perfect blend of sweetness make it a favorite across Indian households.

    Cultural and Traditional Importance

    In many parts of India, Shakar Para holds a special place during festive celebrations. It is traditionally prepared in large batches, ensuring that everyone has a generous share of this delicious snack. The crispiness of shakarpara symbolizes prosperity and happiness, making it a staple during joyous occasions. This snack is not just limited to festivals; it’s also enjoyed as a daily tea-time companion, adding a touch of sweetness to everyday life.

    Recipe Variations

    While Shakar Para is delightful in its original form, there are various other Indian snacks that can complement or substitute this recipe:

    • Namak Para: A savory twist to Shakar Para, made with a blend of spices and salt. This snack provides a perfect balance when served alongside the sweet shakkar para.
    • Besan Ki Burfi: A sweet treat that shares the same festive significance as Shakar Para. Its rich texture and flavor profile offer a delightful contrast to the crispy shakarpara.
    • Mathri: Another crispy snack that can be enjoyed with shakarpara. This flaky biscuit-like snack pairs well with the sweetness of Shakar Para, making it an ideal combination for snack platters.
    • Kaju Katli: A popular Indian sweet made from cashews, perfect for those who prefer a richer taste. Kaju Katli can be served alongside Shakar Para to create a diverse spread of traditional Indian sweets.

    Health Benefits and Dietary Considerations

    Although Shakar Para is a sweet snack, it’s a much healthier option compared to store-bought sweets, as it can be made at home with control over the ingredients used. The recipe is entirely vegetarian, making it suitable for those following a vegetarian diet. Additionally, by opting for whole wheat flour and using jaggery instead of refined sugar, one can make a slightly healthier version of shakarpara.

    Serving Suggestions

    Shakar Para can be served in numerous ways. Traditionally, it’s enjoyed on its own as a snack, but it can also be served alongside a cup of masala chai, enhancing the tea-time experience. For a more elaborate spread, Shakar Para can be served alongside other Indian snacks like Mathri or Namak Para. It can also be gifted in decorative jars during festivals, making it a thoughtful and delicious present.

    Conclusion

    Shakar Para is more than just a snack; it’s a symbol of festivity, joy, and the richness of Indian culinary traditions. Whether you’re celebrating a festival or just craving a sweet treat, shakarpara is the perfect recipe to add to your repertoire. Try this authentic shakarpara recipe from Manjula’s Kitchen and experience the simple yet profound pleasure that this sweet snack brings.

    Frequently Asked Questions (FAQs)

    What is the origin of Shakar Para?

    Shakar Para is believed to have originated in the northern regions of India, where it is commonly prepared during festivals like Diwali.

    Can Shakar Para be made healthier?

    Yes, by using whole wheat flour and jaggery instead of refined sugar, Shakar Para can be made slightly healthier.

    How long does Shakar Para last?

    When stored in an airtight container, Shakar Para can stay fresh for up to 2 weeks.

    Can Shakar Para be made vegan?

    Yes, Shakar Para can be made vegan by using vegetable oil instead of ghee.

    What are some variations of Shakar Para?

    Variations include Namak Para, Mathri, and Besan Ki Burfi, each offering a unique taste experience.

  • Besan Ki Burfi

    Besan Ki Burfi

    Besan Ki Burfi

    Besan Ki Burfi (Gram Flour Fudge)

    Besan ki barfi is sweet like candy and has a fudge like consistency its a dessert which is savoured by all. Made with roasted Besan, butter and sugar, it is then flavored with cardamom and garnished with nuts. Besan Burfi can be served any time of the day. In an Indian household, Burfies are served as cookies or chocolate.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Marinating Time 15 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 people

    Ingredients
      

    • 1 cup besan gram flour
    • 2 tbsp sooji samolina
    • 1/4 cup almonds coarsely ground badam
    • 6 tbsp melted unsalted butter ghee
    • 1 cup sugar
    • 1/2 cup water
    • 8 cardamoms– shelled and seeds crushed
    • 1 tbsp pistachios crushed for garnishing

    Instructions
     

    • Grease 8” flat plate and set aside.
    • In a bowl mix besan and semolina, add about 3 tablespoons of butter mix it well by rubbing with fingers. Mix will become grainy; Let it sit for about 15 minutes.
    • Put rest of the butter in frying pan over medium heat; add besan mix and roast for about 4-5 minutes stirring continuously basen will lightly change the color.
    • Add almonds and roast stirring continuously until the color has change to deep golden brown and also start to smell of the roasted basen, this should take another 6-7 minutes. Turn off the heat. We add the almonds later otherwise almonds will be over roasted.
    • In a saucepan, boil the sugar and water together over medium heat until syrup is little less then 1 thread or 205 degrees F on a candy thermometer. Mix the syrup with flour mixture mix well and pore over greased plate.
    • Sprinkle the sliced pistachios evenly over the top to garnish.
    • Let Burfi cool it takes about 1 hours and cut into 1” squares.

    Notes

     Notes
    If syrup is not right consistency Burfi can become very soft or very dry, in any case it is easy to fix.
    Burfi is too soft: add little more almond powder or coconut powder. May be make them in ladoo a ball shape little smaller then golf ball and roll them in almond or coconut powder.
    Burfi is very dry: sprinkle hot water as needed about 2-3 tablespoons over Burfi and mix it.
    Besan Burfi also good for home made gift snack, some more suggestions Moog Dal Ladoo, Apple Coconut Burfi a perfect gift for vegan friend.
    Keyword Candy, Dessert, Fudge, Gram Flour Burfi, Mohan Thal, Sweet
    Tried this recipe?Let us know how it was!

    Besan ki Burfi Recipe: How to make Besan ki Burfi

    Besan ki Burfi, also known as Gram Flour Fudge, is a popular Indian dessert that is loved for its rich flavor and melt-in-your-mouth texture. Made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts, this sweet treat is a favorite during festivals, celebrations like Diwali or Party. Besan ki Burfi is relatively easy to make and requires only a few ingredients, making it a beloved homemade sweet in Indian households. 

    Benefits of Besan ki Burfi:

    Simple Ingredients: Besan ki Burfi requires minimal ingredients that are commonly found in Indian kitchens, making it an accessible and budget-friendly dessert option. With just gram flour, ghee, sugar, and a few flavorings, you can whip up a batch of delicious Besan ki Burfi in no time.

    Customizable: While the basic recipe for Besan ki Burfi is simple and straightforward, it can be customized to suit individual taste preferences. You can adjust the sweetness, flavorings, and texture of the burfi by varying the amount of sugar, adding different spices or essences, or incorporating nuts and dried fruits.

    Other Variations of Barfi:

    • Til ki Barfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
    • Carrot Barfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
    • Badam Barfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
    • Coconut Barfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.

    Tips for Making Perfect Besan ki Burfi:

    1. Roast the Gram Flour Well: Properly roasting the gram flour is essential for achieving the right flavor and texture in Besan ki Burfi. Roast the gram flour on low heat, stirring continuously, until it turns golden brown and aromatic.
    2. Use Fresh Ingredients: Use fresh and high-quality ingredients, especially ghee and nuts, for the best results. Fresh ghee has a rich and buttery flavor that enhances the taste of the burfi, while fresh nuts add crunch and texture.
    3. Be Patient: Making Besan ki Burfi requires patience and attention to detail. Cook the burfi mixture over low heat, stirring continuously, until it thickens and starts to leave the sides of the pan. This ensures that the burfi sets properly and has the right consistency.
    4. Cut Carefully: Once the Besan ki Burfi is set and cooled, cut it into neat squares or diamond shapes using a sharp knife. Dip the knife in warm water between cuts to prevent sticking and ensure clean edges.

    FAQs:

    Q: Can I store besan ki burfi?

    A: Yes, you can store besan ki burfi in an airtight container at room temperature for up to a week. However, it’s best enjoyed fresh.

    Q: Can I make besan ki burfi vegan?

    A: Absolutely! You can substitute melted ghee with vegan butter or coconut oil to make it vegan-friendly.

    Q: How do I fix besan burfi if it turns out too soft or too dry?

    A: If the burfi is too soft, add a little more almond powder or coconut powder to thicken it. If it’s too dry, sprinkle some hot water over it and mix well to restore moisture.

    Q: Can I make besan burfi without sugar?

    A: While sugar is traditionally used to sweeten besan burfi, you can substitute it with jaggery or a sugar alternative like stevia for a healthier option.

    In conclusion, besan ki burfi is a delightful Indian sweet that’s relatively easy to make and offers a myriad of variations to suit different preferences. Whether you’re celebrating a festival or simply craving a sweet indulgence, this timeless treat is sure to impress with its irresistible taste and aromatic essence.

  • Flax Seed Burfi

    Flax Seed Burfi

     

    Flaxseed Burfi

    Flax Seed Burfi

    Flax Seed Burfi or you can call this health bar. Flax Seed is high in protein and good source of vegetarian omega 3. This Burfi is vegan, gluten free and tastes great.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Snack
    Cuisine Indian

    Ingredients
      

    • 1/2 cup golden flax seed powder or meal
    • 1/2 cup coarsely ground walnut
    • 1/2 cup coarsely ground almonds
    • 1/2 cup coarsely ground cashews
    • 1 tbsp crushed cardamom about 8 cardamoms
    • 1 cup sugar
    • 1/4 cup water

    Instructions
     

    • Grease the 8 inch plate and set aside.
    • Dry roast flex seed, over medium heat for about 1 minute. Add walnut, almond and cashew powder. Dry roast for about 2 minutes stirring continuously. Do not over roast the nuts, nuts will become oily.
    • Turn off the heat. Add cardamom mix it well and take out in a bowl. Set aside.
    • In same sauce pan boil the sugar and water together over medium heat. After syrup come to boil lower the heat to medium and let it boil for 1-2 minutes. To check the syrup put a drop over dry surface and check with finger syrup should be just sticky. On candy thermometer it should show 205 degree Ferranti.
    • Turn off the heat. Add the nuts mixture to the syrup. Mix it well and quickly spread over the greased plate by pressing from all sides to keep 1/4 inches in thickness and the edges clean.
    • Cool for a few minutes and cut them in about 1-1/2 inch square shape
    • Keep them in closed container; Flex Seed Burfi has a long shelf life.
    Tried this recipe?Let us know how it was!

    Introduction

    Flax seed burfi is a nutritious and tasty Indian sweet that combines the health benefits of flax seeds with the delightful flavors of traditional burfi. This flaxseed healthy bar is perfect for those looking to enjoy a sweet treat while maintaining a healthy diet. In this article, we will explore the benefits, variations, and a simple flax seed burfi recipe to make at home.

    What is Flax Seed Burfi?

    Flax seed burfi, also known as flax seed barfi, is a healthy twist on the traditional Indian burfi. Made with flax seeds, jaggery, and nuts, this sweet treat is not only delicious but also packed with nutrients.

    Health Benefits of Flax Seed Burfi

    1. Rich in Omega-3 Fatty Acids: Flax seeds are a great source of omega-3 fatty acids, which are essential for heart health.
    2. High in Fiber: This flaxseed healthy bar provides a good amount of dietary fiber, aiding in digestion and weight management.
    3. Antioxidant Properties: Flax seeds are rich in antioxidants, helping to reduce inflammation and protect against chronic diseases.
    4. Energy Boosting: The combination of jaggery and nuts provides a natural energy boost, making flax seed burfi a perfect snack.

    Simple Flax Seed Burfi Recipe

    Ingredients:

    • Flax seeds
    • Jaggery
    • Ghee (clarified butter)
    • Mixed nuts (almonds, cashews, etc.)

    Method:

    1. Roast Flax Seeds: Dry roast the flax seeds until they are aromatic and slightly crispy.
    2. Prepare Jaggery Syrup: Melt jaggery in a pan with a little water to form a syrup.
    3. Mix and Cook: Combine the roasted flax seeds and chopped nuts with the jaggery syrup. Stir well.
    4. Set and Cut: Spread the mixture on a greased plate and let it cool. Cut into desired shapes once set.

    Variations of Flax Seed Burfi

    • Chocolate Flax Seed Burfi: Add cocoa powder or melted dark chocolate for a rich, chocolaty flavor.
    • Coconut Flax Seed Burfi: Mix in desiccated coconut for an extra layer of texture and flavor.

    Incorporating Flax Seed Burfi into Your Diet

    Flax seed burfi can be enjoyed as a snack or dessert. It’s a great way to add more nutrients to your diet without compromising on taste. Perfect for festive occasions, family gatherings, or as a healthy treat for kids.

    Tips for Making the Best Flax Seed Burfi

    • Use fresh and high-quality flax seeds for the best flavor.
    • Adjust the sweetness according to your preference.
    • Experiment with different nuts and add-ins to create your unique version.

    Storing Flax Seed Burfi

    Store flax seed burfi in an airtight container at room temperature for up to a week. For longer storage, keep it in the refrigerator.

    FAQs

    What is the best sweetener for flax seed burfi?

    Jaggery is traditionally used, but you can also use honey or coconut sugar as alternatives.

    Can I make flax seed burfi vegan?

    Yes, substitute ghee with coconut oil or any plant-based oil to make it vegan.

    Is flax seed burfi gluten-free?

    Yes, flax seed burfi is naturally gluten-free, making it suitable for those with gluten intolerance.

    Can I add other seeds to the burfi?

    Absolutely! Chia seeds, sunflower seeds, and pumpkin seeds can be added for extra nutrition.

    How long does flax seed burfi last?

    When stored properly, flax seed burfi can last up to a week at room temperature or longer in the refrigerator.

    Is flax seed burfi suitable for kids?

    Yes, flax seed burfi is a healthy snack for kids, providing essential nutrients and energy.

    Conclusion

    Flax seed burfi is a delightful and nutritious sweet that combines the health benefits of flax seeds with the rich flavors of traditional Indian desserts. Whether you’re looking for a healthy snack or a festive treat, this flaxseed healthy bar is sure to satisfy your cravings while boosting your nutrition. Try our simple flax seed burfi recipe at home and enjoy this delicious, guilt-free indulgence.

    Similar Recipes from Manjula’s Kitchen: Besan Ladoo, Coconut Burfi, Almond Burfi, Dates and Nuts Ladoo

  • Mango Cheese Cake

    Mango Cheese Cake

    Mango Cheese Cake (Egg Less)

    Fresh ripe mangoes are used to make this light and refreshing cheesecake. It makes for an amazing presentation and tastes just as exotic as it looks. The egg-less recipe is delightfully delicious dessert and can be enjoyed by just about everyone. Its a quick and easy recipe
    4.50 from 2 votes
    Print Recipe
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 16 graham cracker squares, crushed (approx. 1 cup of crumbs)
    • ¼ cup sugar
    • 1/3 cup melted unsalted butter
    • 12 oz cream cheese at room temperature
    • 2 tbsp cornstarch
    • 3/4 cup sugar
    • 1 large ripe mango
    • 8 thin mango slices
    • 2 strawberries cut into 4 pieces each
    • Few mint leaves

    Instructions
     

    • Crust
    • Preheat oven to 350 degree F.
    • Add broken graham crackers, sugar and butter to a food processor. Mix well until looks nicely crumbled, takes approx. 30 seconds.
    • Place graham cracker mix into a 9” pie plate, spread evenly and press down firmly.
    • Bake at 350 degrees for 6 minutes, on the medium rack.
    • Filling
    • Prepare mango by peeling and chopping into chunks.
    • Add mango chunks, cream cheese, sugar, and cornstarch to the food processor. Mix for 20 seconds, until it is smooth in texture. Do not mix for too long.
    • Pour the mixture over the pie crust and bake for 35 minutes at 350 degrees F. The surface should look dry and cooked.
    • Let the cheesecake cool and then refrigerate for at least 2 hours before serving.
    • Garnish the cheesecake with mango slices, strawberries and mint leaves.
    Keyword 2 Minutes Dessert
    Tried this recipe?Let us know how it was!

  • Raj Kachori

    Raj Kachori

    Raj Kachori Chat

    Raj Kachori

    Raj Kachori is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Kachori Dough

    • 1 cup all-purpose flour plain flour, maida
    • 1 tbsp oil
    • 1/2 tsp salt
    • 1/2 cup approx. lukewarm water

    Kachori Filling

    • 1/3 cup besan gram flour
    • 1/8 tsp asafetide hing
    • 1/2 tsp salt
    • 1/2 tsp chili flakes
    • 1/2 tsp mango powder amchoor
    • 1 tbsp oil

    Condiments to be served With Kachories

    • 1 cup moong sprouts
    • 1 cup boiled and peeled potato cut into small pieces
    • 1 cup whipped yogurt dahi, curd
    • 1/4 cup hari cilantro chutney
    • 1/4 cup tamarind chutney
    • 2 tbsp cilantri finely chopped hara dhania
    • 2 green chilies finely chopped
    • 1/4 cup fine save available in Indian grocery store optional

    Instructions
     

    Making Dough

    • In a mixing bowl add all-purpose flour, salt, and oil; add water slowly while mixing and kneading to make firm, yet pliable dough. Cover and set the dough aside for at least 10 minutes.

    Filling

    • Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set it aside.

    Making Kachori

    • Knead dough for a minute and divide into 12 equal parts.
    • Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachoris and let sit for 3 to 4 minutes.
    • Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
    • Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed its color.
    • Slowly drop kachoris into the frying pan making sure they don’t overlap with one another. As kachoris puff up, slowly turn them over and fry them on all sides. Turn kachoris 3-4 times until they are golden brown in color, which will take about 7KacKachorishories should be crisp. If the kachoris are fried over high heat they will be too soft.

    Notes

    Prepare Moong Sprouts
    Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.
    Serving Kachories
    Gently make an inch sized hole in the center of the kachori.
    Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
    As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.
    Tip:
    These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.
    Keyword Appetizer, Party Food, Street Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

    How To Make Raj Kachori Recipe – Manjula’s Kitchen 

    Raj Kachori Indian appetizer, a popular Indian snack, is a delightful combination of crispy shells filled with flavorful ingredients. Follow this step-by-step guide to create your own Raj Kachori at home, offering a burst of textures and tastes in every bite.

    Making the Dough: 

    Begin by preparing the dough for the kachori. In a mixing bowl, combine all-purpose flour (maida), salt, and oil. Gradually add water while kneading to achieve a firm and pliable consistency. Cover the dough and set it aside for at least 10 minutes to allow it to rest and develop the right texture.

    Preparing the Filling: 

    The filling is a crucial component that adds a distinct taste to Raj Kachori. Mix gram flour, asafetida, salt, chili flakes, mango powder, and oil in a bowl. This flavorful mixture will be the heart of your kachori, providing a savory and aromatic essence.

    Shaping and Filling the Kachori: 

    After the dough has rested, knead it briefly and divide it into 12 equal parts. Roll each portion into a 2-inch diameter circle. Spoon 1 teaspoon of the prepared filling into the center of each circle and seal the edges to form a ball. Let these filled kachories sit for a few minutes. Roll each ball into a 3-inch diameter circle, ensuring an even distribution of the filling.

    Frying the Kachoris: 

    Heat about 1 ½ inches of oil in a frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into it; it should rise immediately without changing its color. Carefully place the filled kachoris in the pan, ensuring they do not overlap. As the kachoris puff up, turn them over slowly, frying on all sides until they achieve a golden-brown color. This process should take approximately 7 minutes, and it’s crucial to maintain medium heat to ensure the kachoris turn out crispy rather than overly soft.

    Preparing Moong Sprouts: 

    For an additional layer of flavor and nutrition, cook moong sprouts with a pinch of salt and a few tablespoons of water over medium heat for 3-4 minutes until they become tender. Set aside these sprouts as they will be used as a topping for your kachori.

    Serving the Kachoris: 

    Once the kachoris are cooked to perfection, it’s time to assemble and serve them. Gently create a small hole in the center of each kachori. Fill the hole with a tablespoon of each of the moong sprouts, mashed potatoes, and yogurt. Drizzle the kachoris with both hari cilantro and tamarind chutneys for a burst of tangy and spicy flavors. For those seeking an extra layer of texture and flavor, consider adding fresh cilantro, green chilies, and a tablespoon of fine Sev as optional toppings.

    Tips for Storage: 

    For convenience, Raj Kachoris can be prepared in advance and stored in an airtight container for up to two weeks. This makes it easy to serve these delightful treats whenever the craving strikes. With this simple yet comprehensive recipe on how to make raj Kachori, create authentic Raj Kachori in your kitchen. Enjoy the delectable experience of this iconic Indian street food without the need to visit a chaat vendor.

  • Chum Chum

    Chum Chum

    Chum Chum

    Chum Chum – Bengali Dessert

    Chum Chum is a popular Bengali (East Indian) sweet dessert that is made with Paneer, (home-made cheese). It is a versatile dish that can be served in many different variations. Here I will show you 3 different ways to serve Chum Chum, either with Pistachios, or with Coconuts or with Malai (cream).
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 minutes
    Making Paneer 25 minutes
    Total Time 17 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups whole milk, paneer
    • 2 cups sugar
    • 5 cups water
    • 1/8 tsp cardamom powder

    Ingredients for different For Different Garnishing

    • 1 tbs pistachio
    • 1 tbs coconut powder
    • 2 tbsp cream

    Instructions
     

    • Prepare paneer according to recipe “How to Make Paneer”. To test if sufficient water has been removed out of the paneer, take a little piece of paneer in your palm and rub with your fingers. You should be able to make a firm but smooth ball, after 15-20 seconds of rubbing.
    • Place the drained paneer on a dry, clean surface and knead it for 3 to 4 minutes until it rolls into smooth soft dough. If the paneer is too crumbly, add a teaspoon of water.
    • Divide the paneer dough into 8 equal parts and roll each one into a smooth oval shaped ball.
    • For the syrup: In a wide saucepan, bring 5 cups of water to a boil. Add sugar and stir to dissolve completely. Use a large pan as the Chum Chums will double in volume while cooking in the syrup.
    • Add the paneer balls to the syrup and bring it back to a boil. Then turn down the heat to medium and cover the pot. Cook for 10 minutes.
    • Open the pot cover, turn the chum chums over and cook for another 15 minutes. Check to see if the chum chums appear firm but sponge-like (with little holes on the surface). Turn off the heat and let sit for 10 more minutes.
    • Remove the chum chums from the syrup. Serve chill!
    • Serving With Pistachios: Cover every Chum Chum with a few pieces of sliced pistachios
    • Serving with Coconut Powder: Roll the chum chums in dry coconut
    • Serving with Malai (cream): Boil the milk over medium heat until it reduces to ½ its volume. Stir the milk continuously so it doesn’t burn on the bottom of the pot. Add sugar, and cardamom powder. Stir for 2 minutes, and then turn off the heat. While milk is still warm pour 1 tablespoon over every Chum Chum and top with a few pieces of pistachios.
    Keyword Bengali Dessert, Paneer Dessert
    Tried this recipe?Let us know how it was!

    How to make Chum Chum Recipe: Chum Chum Sweet

    Chum Chum is a popular Indian sweet delicacy that originates from the state of West Bengal. This soft and spongy dessert is made from paneer (Indian cottage cheese) and soaked in a sugar syrup flavored with saffron and cardamom. 

    Chum Chum is known for its delicate texture, subtle sweetness, and vibrant colors, making it a delightful treat for special occasions and celebrations. 

    Chum Chum are like a luxurious and bigger version of rasgulla although made with richer ingredients such as pistachio and other dry fruits along with garnishing done using cream. 

    Other Dessert Variations:

    1. Ras Malai: Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.
    1. Kala Jamun: Kala Jamun is a delicious dessert very similar to Gulab Jamun. Kala jamun is an exotic sweet dish served on special occasions. Kala Jamuns have a very unique texture as they are chewy outside and grainy inside.
    1. Bengali Rasgulla: Bengali Rasgullas are homemade paneer (Cottage cheese) sweet dish, round paneer balls soaked in sugar syrup. This is a delicacy from the state of Bengal, these are very light and delicious, you can never go wrong with Bangali Rasgulla.
    1. Jalebi: Jalebi is a warm, crispy, delicious treat. It can best be described as funnel cake. In many places jalebi is still served as a breakfast treat like pancakes. It is a treat to have jalebi and kachori for a hearty breakfast.

    Tips for Making Perfect Chum Chum:

    Use Fresh Paneer: Use fresh and homemade paneer for the best texture and flavor in your Chum Chum. Homemade paneer is softer and creamier than store-bought varieties and yields a more delicate and spongy dessert.

    Knead the Paneer Well: Knead the paneer dough thoroughly to ensure a smooth and uniform texture. Proper kneading helps to remove excess moisture from the paneer and creates a soft and pliable dough that’s easy to shape into rolls.

    Soak in Sugar Syrup: Allow the paneer rolls to soak in the sugar syrup for at least 4-6 hours or overnight for maximum flavor absorption. The longer the Chum Chum sits in the syrup, the softer and more flavorful it will become.

    Garnish Creatively: Get creative with your garnishes and decorations. Sprinkle chopped nuts, edible silver leaf (varak), or dried rose petals on top of your Chum Chum for an elegant and festive presentation.

    FAQs about Chum Chum:

    Can I make Chum Chum without paneer? 

    While paneer is the traditional main ingredient in Chum Chum, you can experiment with alternative fillings such as khoya (reduced milk solids) or ricotta cheese for a different texture and flavor profile.

    How long does Chum Chum stay fresh? 

    Chum Chum can be stored in the refrigerator for up to 3-4 days in an airtight container. However, it’s best enjoyed fresh within the first day or two for optimal taste and texture.

    Can I freeze Chum Chum? 

    While Chum Chum can be frozen, its texture may change slightly upon thawing. If freezing, wrap the Chum Chum tightly in plastic wrap or foil and store them in a freezer-safe container for up to 1-2 months. Thaw the Chum Chum in the refrigerator before serving.

    Is Chum Chum gluten-free? 

    Yes, Chum Chum is gluten-free as it does not contain any wheat or gluten-containing ingredients. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.

    How did Chum Chum got its name?

    The name chum chum comes from Bengal, where it originated as a sweet treat. The name mimics the sound “nom nom,” which is fitting because the sweet is soft and fluffy, and you might munch on it like that.

    Chum Chum is a delightful and versatile Indian dessert that’s perfect for celebrating special occasions or indulging in a sweet treat. With its soft and spongy texture, subtle sweetness, and endless variations, Chum Chum is sure to captivate your taste buds and leave you craving for more. 

    Whether enjoyed as a festive dessert or as a comforting indulgence, Chum Chum is a beloved sweet delicacy that’s cherished by people of all ages.

  • Baklava Rolls

    Baklava Rolls

    Baklava Rolls

    Baklava Rolls

    Baklava is a Middle Eastern specialty dessert. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom. Its a nice sugary snack that is popular among many people for its consistency, texture, taste and flavor.
    3.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Dessert
    Cuisine Fusion
    Servings 8 people

    Ingredients
      

    • 6 sheets phyllo dough (one package weigh 1 pound and have 18 14 x 18 inches sheets)
    • 1/2 cup clarified butter
    • 1/2 cup ground almond
    • 1/2 cup ground walnuts
    • 1/4 cup coconut powder
    • 1/2 tsp cardamom powder
    • 1/3 cup sugar

    For Syrup and Garnishing

    • 3/4 cup sugar
    • 1/2 cup water
    • 1 tsp lemon juice
    • 1 tbsp pistachios sliced

    For baking I am using 8×8 baking pan.

    Instructions
     

    For Filling

    • Combine all the dry ingredients, ground almonds, walnuts, coconut, sugar, and cardamom.

    Making the Pastry

    • Preheat the oven 350 degree F.
    • Work on a clean, dry, flat surface, Open the phyllo dough and take 1 sheet spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet. You will be working with the short side.
    • Leave about half inch of sheet across the short side and sprinkle 2 tablespoons of the filling from edge to edge evenly. Roll it like a jelly roll twice and brush lightly with butter, only the rolled part. Sprinkling again 2 tablespoons of the filling from edge to edge evenly.
    • Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray. Repeat the process until you finish rolling all six sheets.
    • The pieces should fit snugly, but not squashed. With a very sharp knife, cut the roll into 3 equal pieces in length, total of 18 pieces. Lightly brush the butter over each piece.
    • Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.

    Making Syrup and Finishing

    • Boil the sugar and water together until syrup is 220 degrees on candy thermometer or ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice keeps the syrup from crystallizing.
    • Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the sliced pistachios over baklava. Allow the baklava to cool before serving. Enjoy!

    Notes

    Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used sugar to glaze and flavored with cardamom.
    Baklava is made using phyllo dough; it is available in frozen section in supermarkets.
    Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate for next time but do need to be used within 3 to 4 days.
    You will also enjoy Mango panna cotta, Mango Mousse
    Keyword Delicacy, Gift Box, Middle Eastern Cuisine
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  • Peach Phirni

    Peach Phirni

    Peach Phirni (Rice Pudding)

    Peach phirni is a delicious dessert which is a creamy eggless pudding. Traditionally phirni is made with rice, milk and sugar. Adding peach gives a wonderful creamy smooth texture.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1/4 cup rice
    • 3 cup milk
    • 3/4  cup sugar
    • 1 15 oz can of unsweetened sliced peaches
    • 1/2 tbsp corn starch
    • 1/8 tbsp cardamom powder
    • 1 tbsp sliced almonds
    • Few slices of canned peaches
    • Few mint leaves

    Instructions
     

    • Wash rice and soaks it for fifteen minutes or more.
    • Drain the water and blend rice to a fine texture, adding just enough milk as needed to blend. Keep aside.
    • Drain the syrup from can peaches. Keep 4 slices of peach aside for garnish.
    • Puree the remaining peaches with corn starch. Keep aside.
    • Boil the milk on medium high heat and let it simmer until milk reduces to about 2 cups. After milk comes to boil it should take about 8 minutes.
    • Take about 1/4 cup of hot milk and mix it with rice paste.
    • Add rice solution to the boiling milk slowly and keep stirring continuously, making sure rice does not become in lumps and milk does not burn on the bottom of the pen.
    • Cook until milk has reduced to about half in volume and rice is cooked.
    • Next add the sugar and cardamom powder, cook for about 4 minutes on low medium heat. Turn off the heat.
    • just after turning off the heat add the peach puree gently with cooked rice.
    • Shift the phirni to the serving bowl and garnish with almond, and peach slices.
    • Let it sit in refrigerator for few hours. Serve chill

    Notes

    Variations
    There are so many delicious variations to this dish! Instead of peaches try making this dish using fresh mango, guava, passion fruit puree.
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  • Lauki Kheer

    Lauki Kheer

     

    Lauki Kheer

    Laucki Kheer (Bottle Gourd Pudding)

    Lauki Kheer is a healthy and very refreshing dessert made with bottle gourd.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 medium size bottle gourd (loki, doodhi, ghyia)
    • 1 tbsp butter or ghee
    • 5 cup milk
    • 1/2 cup sugar
    • 1/2 tbsp coarsely ground cardamom powder

    Instructions
     

    • Lightly peel the bottle gourd leaving shades of light green.
    • Cut it half length wise and take out the seeds from center of the bottle gourd.
    • Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups.
    • Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes.
    • Turn off the heat and transfer the stir-fry bottle gourd in to the bowl.
    • Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
    • Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.
    • Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
    • kheer is ready this can be served warm, at room temperature or cold.

    Notes

    Serving Suggestion
    Lauki Kheer tastes the best when it is served very chilled just when it start forming ice crystal.
    Keyword Kheer, Laucki Kheer
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  • Apple Jalebi

    Apple Jalebi

    Apple Jalebi

    Apple Jalebi (Apple Fritters)

    Apple Jalebis can be best described as apple wafers dipped in the flavorful sugar syrup. This is a modified version of Jalebis. They taste best when served hot. A unique dessert with a fusion.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 2 apples peeled and sliced them in thin rings
    • 3/4 cup  all purpose flour (plain flour, maida)
    • 1/2 tbsp dry yeast
    • 1/2 tbsp sugar
    • 1 tbsp oil
    • Oil to fry
    • 1 1/4  cup sugar
    • 1 cup water
    • 1/4 tbsp lemon juice
    • 1/4 tbsp cardamom powder
    • 1 tbsp blenched and sliced pistachios

    Instructions
     

    • Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
    • Mix the flour and oil together.
    • Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
    • Set the batter aside and let it sit in a warm place for half hour.
    • Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

    Notes

    Syrup:
    Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing
     
    Making the jalebis:
    1. Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing in color right away.
    2. Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
    3. Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook.
    4. Turn them occasionally. Fry the jalebi until both sides are golden-brown.
    5. Transfer them into the warm syrup.
    6. Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jalebi.
    7. Garnish with sliced pistachios.
    8. Serve hot.
     
    Variations:
    Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
    Keyword Apple, jalebi
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  • Shakkar Para

    Shakkar Para

    Shakkar Para

    Shakkar Para

    Shakkar Para is a popular vegan sweet snack. They are deep-fried sugar crisps with coconut powder and hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching. Shakkar paras’ main ingredients are plain flour, semolina, and sugar.
    Recipe will serves 4.
    No ratings yet
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    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup all purpose flour plain flour, maida
    • ¼ cup fine sooji semolina flour
    • 2 Tbsp oil
    • ½ cup water use water as a guide line

    For Syrup

    • ¾ cup sugar
    • ½ cup water
    • ½ tsp coarsely grounded cardamom
    • 3 Tbsp coconut powder

    Instructions
     

    • Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide dough in two equal parts.
    • Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
    • Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
    • Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
    • Let the shakkar paras comes to the room temperature and they should be crisp.

    Making Sugar Syrup

    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
    • When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
    • Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
    • Add coconut powder and cardamom to the syrup mix it well.
    • Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
    • Take them out on a greased tray, making sure that paras are not clumped together.
    • Allow them to cool.
    • Shakkar paras can be stored for several weeks in airtight container.
    Keyword Coconut, Meeta, Meetha, Shakkar Para, Sweet Para, Vegan
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  • Peda

    Peda

     

    Peda (Indian Sweet)

    Peda, Milk Fudge

    Pedas are an all-time favorite sweet snack. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Making Paneer 20 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 4 cupa paneer home made
    • 1/3 cup milk powder
    • 1/2 cup sugar
    • 3 tbsp unsalted butter or ghee
    • 1/4 tsp cardamom powder ilachi

    For Garnishing

    • 1 tbsp sliced pistachios

    Instructions
     

    • Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk.
    • Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well.
    • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.
    • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
    • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft.
    • Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.
    • Pedas should be served at room temperature.

    Notes

    Pedas can be kept for few days at room temperature and about a month refrigerated.
    Keyword Gluten Free, Offering To God, Parsad, Peda
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    Indian Peda Sweet Recipes – Manjula’s Kitchen 

    Peda sweet, an exquisite Indian dessert, holds a special place in the hearts of many dessert enthusiasts. The good news is, crafting this delightful treat at home is easier than you might think, especially if you’ve got some whole milk in your kitchen. Now, let’s go step-by-step process on how to make these mouthwatering peda mithai.

    Prepare the Paneer: 

    Start by making paneer by adding lemon juice to half a cup of hot water. Boil milk on medium heat, stirring to prevent burning. When it boils, gradually add lemon juice, stirring gently. Turn off the heat when curds separate from whey. Drain using a cheesecloth-lined strainer, rinse with cold water, and squeeze out excess water. Press wrapped paneer under a heavy pan for 1 hour to remove excess water.

    Get Cooking: 

    Begin by heating a frying pan on medium heat. Once the pan is warm, add a small amount of butter and let it melt until it becomes a golden liquid. Following this, introduce the whole milk into the pan. Sprinkle in a moderate amount of milk powder and incorporate the paneer into the mixture. Thoroughly mix these ingredients together in the pan, ensuring an even distribution. This step helps in the creation of a cohesive and flavorful mixture that will later contribute to the overall texture and taste of the dish.

    Stir, Stir, Stir: 

    Cook the mixture over medium heat, and the key is to keep stirring consistently. Don’t take a break! Keep at it until you notice the mixture changing – it will start to pull away from the sides of the pan, transforming into a dough-like texture. This process usually takes about 12 minutes. When that happens, you’ve successfully created khoya, the essential foundation for making our delicious peda indian sweet.

    Cool Off: 

    Transfer the khoya mixture that you’ve made into a bowl. Let it cool down until it reaches a lukewarm temperature. It’s important not to use it while it’s still hot for the next step in the recipe. Allowing it to cool ensures that the khoya’s texture and consistency are just right for the following stages of the cooking process. This cooling step is crucial to achieve the desired results in your final dish.

    Sweet Blending: 

    Now comes the sweet part! Once the khoya is lukewarm, add in the sugar and cardamom powder. Give it a good mix and start kneading for about a minute until everything blends into a soft dough. A little tip: if you mix the sugar while the khoya is still hot, your Peda indian sweet could turn out a bit too soft. So, let the khoya cool a bit before adding the sweetness!

    Shape It Up: 

    After preparing the khoya mix, divide it into roughly 20 equal portions. Take each portion and shape it into a round ball. Once you have your little balls, gently press them down to create a small, flat patty shape. If you want to enhance the appearance, consider placing a few slices of pistachios on top of each pera sweet. This simple step adds a touch of elegance to your homemade peda sweet, making them not only delicious but also visually appealing.

    Serve at Room Temperature: 

    Your pera sweet are almost ready to be savored! To enhance their delicious taste, allow them to sit at room temperature. This simple step allows the flavors to fully develop, resulting in a more rich and satisfying indulgence. When you’re ready to treat yourself, serve up these delightful indian sweet pedas. You’ll likely find that they disappear swiftly, a testament to their irresistible appeal.

    Storage Notes:

    Amongst all the indian sweet recipes the Indian sweet peda is one of the most versatile sweets that can last for a few days at room temperature. If you want to savor the sweetness for a more extended period, refrigerate them for about a month.

    In summary, making pera sweets at home is a rewarding and surprisingly simple process. From preparing the paneer to shaping the pera indian sweet, every step contributes to the rich flavor and texture of this delightful treat. So, gather your ingredients, follow these easy steps, and indulge in the joy of homemade peda mithai. Enjoy the sweetness!

    To experiment more with indian sweet recipes you can try Modak, Pineapple Sandesh & Moong Dal Ladoo