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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!

  • Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!
    4.63 from 8 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3 cup apple peeled and shredded
    • 1 cup freshly grated coconut I am using frozen coconut
    • 1 1/2 cup sugar
    • 1/2 cup chopped walnuts
    • 1/4 tsp crushed cardamom
    • 1 Tbsp sliced pistachios for garnishing

    Instructions
     

    • In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
    • Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
    • Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
    • While Burfi is still warm cut them in about one inch square.
    • Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.

    Notes

    Burfi can be stored for 2 weeks in air tight container.
    Tried this recipe?Let us know how it was!
  • Baked Moong Daal Kachori

    Baked Moong Daal Kachori

    Recipe submitted by Hanzala

    Baked Moong Dal Kachori

    Baked Moong Daal Kachori Recipe

    Hanzala
    Baked Moong Dal Kachori is a low fat, healthy alternative snack which is filling to eat but are light on the diet.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup moong daal soaked
    • 2 Tbsp Oil
    • 1 tsp Coriander powder
    • 1/2 tsp Cumin powder
    • 1 tsp Red chilli powder
    • 1/2 tsp Coriander seeds
    • 1/2 tsp Chat masala
    • 1 tsp Dried Mango Powder
    • 1/2 tsp Garam Masala
    • 1/4 tsp Turmeric Powder
    • Fresh Coriander
    • 1/2 tsp Fennel powder
    • Salt to taste

    For Covering

    • 2 cup Refined flour maida
    • 1 tsp Carom seeds
    • Salt to taste
    • 1/4 tsp Baking powder
    • 2 Tbsp Ghee for brushing

    Instructions
     

    • Heat oil in a non-stick pan, add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and sauté for 2 minutes add little water to avoid over cooking, Add soaked moong daal , ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked
    • When daal mixture becomes dry, transfer it into another bowl and let it cool.
    • Preheat oven to 180° C
    • Put refined flour in a bowl, add salt, baking powder, ghee and carom seeds and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
    • Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the daal mixture in the centre, dampen the edges, bring them together and press to seal.
    • Press slightly and roll into small puris ensuring that the filling is evenly spread.
    • Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.
    • Arrange them on a serving plate and serve hot with tamarind chutney and chopped onion
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  • Nariyal Ka Ladoo – Coconut Ladoo

    Nariyal Ka Ladoo – Coconut Ladoo

    Nariyal ka Ladoo

    Nariyal Ka Ladoo

    Nariyal Ka Ladoo or Coconut Ladoo, a delicious homemade sweet also can be serve as a candy. This dessert is easy to prepare. One of the simplest recipe to make with few ingredients.
    4.43 from 7 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 pieces

    Ingredients
      

    • 2 cups fresh grated coconut I am using frozen grated coconut, easily available in Indian grocery stores
    • 1 cup heavy cream
    • 1/2 cup milk
    • 1/2 cup sugar
    • 1 Tbsp coconut powder for garnishing, optional

    Instructions
     

    • In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium.
    • Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together.
    • Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn of the heat.
    • Transfer mixture to the plate, let the mix sit for about 10 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls.

    Notes

    Suggestion
    You can also make this as burfi. To make burfi pour the coconut mix over flat plate and press it half inch thick in square shape. Let it sit for five to six hours and cut them in square shape. Nariyal burfi will be little soft in texture.
    If you like coconut you will love this delicious burfi.
    Enjoy! With your family and friends.
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  • Shahi Kheer – Makhana Pudding

    Shahi Kheer – Makhana Pudding

    Shahi Kheer

    Shahi Kheer (Makhana Pudding)

    Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal and this dish is a royal sweet snack. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 4 cups whole milk
    • 1 1/2 cups makhana puffed lotus seeds
    • 1/2 cup rice cooked and mashed
    • 1/2 cup sugar
    • 2 Tbsp almonds blanched and sliced, approx. 2 Tbsp
    • 2 Tbsp pistachios blanched and sliced, approx. 2 Tbsp
    • 1/4 Tsp cardamom crushed
    • saffron Few strands
    • 2 teaspoons ghee clarified butter

    Instructions
     

    • Microwave the makhana for 1/2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces.
    • In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute.
    • Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
    • Add cardamom. Saffron and half the pistachios other half we will use for garnishing.
    • To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer.
    • Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios, 
    • Serve warm.

    Notes

    You will also like, Kheer (Rice Pudding), Pineapple Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding)
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  • Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Curry)

    Paneer Pasanda

    Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
    5 from 5 votes
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    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Pasanda

    • 8 oz Paneer 9 thin slices of paneer, they are about 1×3 inch of slices, I am using store bought paneer
    • 2 Tbsp fresh shredded coconut I am using frozen shredded coconut
    • 1/4 tsp salt
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 2 tsp green chili finely chopped, adjust to taste

    For Batter

    • 1/4 cup corn starch or arrowroot power
    • 3 Tbsp water
    • 3 Tbsp oil to shallow fry

    For Gravy

    • 2 cups chopped tomatoes about 3 medium size tomatoes
    • 1 Tbsp ginger chopped
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1 tsp red chili powder adjust to taste
    • 1/4 cup cashew powder
    • 1 tsp salt
    • 1/4 cup heavy cream or cream
    • 1/4 tsp garam masala
    • 2 Tbsp cilantro chopped, hara dhania

    Instructions
     

    • Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
    • Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
    • Mix corn starch in 2-3 tablespoons of water to make a thick batter.
    • Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
    • Take them out over paper towel, to drain the extra oil. Set aside.

    Making Gravy

    • Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
    • Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute.
    • Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
    • Pour the gravy over Paneer Pasanda.

    Notes

    Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
    The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
    Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pasanda Recipe: How to make Paneer Pasanda

    Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.

    Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.

    Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.

    Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.

    Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.

    Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.

    Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.

    Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.

    Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.

  • Rava Kesari (Kesari Halwa)

    Rava Kesari (Kesari Halwa)

    Rava Kesari

    Rava Kesari (Kesari Halwa)

    Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Dessert, Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup fine sooji semolina
    • 3/4 cup sugar
    • 4 Tbsp ghee clarified butter
    • 2 Tbsp sliced almonds
    • 8 drops yellow food color
    • Pinch of saffron kesar
    • 1/8 tsp cardamom crushed, ilachi
    • 3-1/3 cups water
    • 1 Tbsp sliced pistachios pista for garnishing

    Instructions
     

    • Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
    • Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
    • Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
    • Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
    • Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.

    Notes

    Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri
    Tried this recipe?Let us know how it was!
  • Kala Jamun

    Kala Jamun

    Kala Jamun

    Kala Jamun

    Kala Jamun is a delicious vegan 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.
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    Prep Time 30 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup all-purpose flour (plain flour, maida)
    • 1/4 cup paneer (see the video how to make the paneer) I used 1-1/2 cup of milk for paneer
    • 1/8 teaspoon baking soda
    • 1/2 cup heavy cream

    For Filling

    • Pinch of saffron
    • 1 tablespoon crushed almond
    • 1 tablespoon crushed pistachios
    • 1 tablespoon warm milk

    For Syrup

    • 1-1/2 cups sugar
    • 1 cup water
    • 4 crushed green cardamom
    • Oil to fry

    Instructions
     

    Syrup

    • In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is sticky but not making the thread. If using a candy thermometer, it should reach 200°F. Set aside.

    Kala Jamun

    • Soak the saffron in warm cream. And set aside.
    • Knead the paneer enough to make it smooth, do not over knead the paneer.
    • In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the paneer and mix well add cream to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Let it sit for about 5 minutes.
    • Knead the dough if it is dry add 1 to 2 tablespoons of milk as needed not the cream. Divide the dough into 14 equal parts.
    • Take two pieces of dough and add the filling ingredients saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts.
    • Take one part of the dough roll it between your both palms to make a smooth ball and mold it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way.
    • Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1-1/2 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
    • Place the Kala Jamuns in the frying pan. Note: remember Kala jamuns will expand in about one and half the size, so give them enough space to expend, and don’t over crowed them.
    • It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color.
    • Put the kala jamuns in the hot syrup, not boiling.
    • The kala jamuns should sit in the syrup for at least 30 minutes prior to serving.
    • Kala jamuns are ready. Serve them for your next get together.
    Keyword Kala Jamun
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  • Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti (Khaja)

    Chiroti, also known as khaja, this is a crispy sugar coated puri a delicious snack. Chiroti is a traditional Maharashtrian delicacy. I like to make them for holidays like holi and Diwali. This is also kid-friendly snack.
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup all-purpose flour, maida, plain flour
    • 2 tablespoons clarified melted butter, ghee
    • Pinch of salt
    • ½ cup cold water
    • We also need 2 tablespoons all-purpose flour and 2 tablespoons of melted clarified butter to make paste
    • Oil to fry

    For syrup

    • 3/4 cups of sugar
    • 1/3 cup of water
    • 1/4 teaspoon crushed cardamom seeds

    Instructions
     

    Syrup

    • In a pan add the water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread, on candy thermometer it should be 220 degrees. Set aside.

    For Chiroti

    • In a small bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis. Set aside.
    • In a bowl, add the flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
    • Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape about 9”x12”
    • Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces. This will make about 18 pieces.
    • Roll each patty in rounds or in rectangles about 3” to 5”.
    • Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should rise to surface without changing color.
    • Place rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.
    • Dip them in hot syrup, it should be coated from both sides take them out over greased plate. let it dry it should take about three hour.
    • Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.
    Tried this recipe?Let us know how it was!
  • Kesar Peda (Indian Milk Dessert)

    Kesar Peda (Indian Milk Dessert)

    Kesar Peda

    Kesar Peda (Indian Milk Dessert)

    kesar peda is a classic dessert made for festive occasions. They are delicious sweet snack and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make.
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    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 2 cups dry milk powder
    • 1 cup heavy cream
    • 1/2 cup sugar
    • 1/4 teaspoon crushed cardamom
    • Few strands of saffron
    • 1 tablespoon milk to soak the saffron
    • 1 tablespoon sliced pistachios for garnishing

    Instructions
     

    • Soak the saffron strand in warm milk. Set aside.
    • Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.
    • Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
    • Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.
    • Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda.
    • Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda.
    • Garnish them with pistachios.
    • Finish peda consistency should be little grainy.

    Notes

    Notes
    1. If peda mix is too dry add lukewarm cream as needed.
    2. If peda mix is too soft add little almond powder, now you can call this peda kesar almond peda. Do not try to cook again thinking it will become thick, peda will become chewy.
    Tried this recipe?Let us know how it was!
  • Crispy Jalebi

    Crispy Jalebi

    Crispy Jalebi

    Crispy Jalebi

    Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal).  I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
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    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    for Batter

    • 1 cup all-purpose flour, minus 2 Tablespoons
    • 2 tablespoons corn starch
    • Pinch of citric acid
    • 1 teaspoon oil
    • 1 teaspoon Yeast
    • 1-1/2 cup lukewarm water

    for Syrup

    • 1-1/2 cups sugar
    • 3/4 cup water
    • 4 cardamom crushed
    • A few strands of saffron
    • Few drops lemon juice
    • Oil to fry

    Instructions
     

    for Batter

    • Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
    • Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
    • Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.

    for Syrup

    • Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.

    for Jalebi

    • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
    • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
    • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
    • Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
    • Jalebies are ready to serve.

    Notes

    Variations
    1. Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
    2. Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
    Keyword jalebi
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  • Dal Puri (Indian Fried Bread)

    Dal Puri (Indian Fried Bread)

    Dal Puri

    Dal Puri (Indian Fried Bread)

    Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
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    Course Bread
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Dough

    • 1-1/2 cups all-purpose flour – plain flour – maida
    • 1-1/2 tablespoons oil
    • 1/4 teaspoon salt
    • About 1/2 cup water

    For Filling

    • 1/2 cup moong dal
    • 1 tablespoon ginger chopped
    • 1 green chili chopped
    • 1/2 teaspoon salt
    • 1 teaspoon fennel seeds powder- saunf
    • 1/2 teaspoon cumin seeds – jeera
    • 1/2 teaspoon mango powder – amchoor
    • 1/8 teaspoon asafetida – hing
    • 2 teaspoons oil
    • Also need oil to fry

    Instructions
     

    For Dough

    • In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.

    For Filling

    • Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
    • After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
    • Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
    • Remove from heat and let it cool just enough that you can knead it to make a soft dough.

    Making the Dal Puri

    • Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
    • Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
    • Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
    • Mold the dough into a cup and place 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
    • Let the filled ball sit for three to four minutes before rolling.
    • Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
    • You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
    • Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up slowly.
    • Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
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  • Coconut Almond Burfi

    Coconut Almond Burfi

    Coconut Almond Burfi

    Coconut Almond Burfi

    Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients.  This is also vegan and gluten-free.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 2 cups coconut freshly grated, I am using frozen shredded coconut
    • 1-3/4 cups sugar
    • 1/2 cup blanched almond powder
    • 1/4 teaspoon cardamom powder

    Instructions
     

    • In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
    • Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat.
    • Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm.
    • While burfi is still warm cut them in about one inch square.
    • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
    • Burfi can be stored for 2 weeks in air tight container.

    Notes

    Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
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  • Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk (Khoya) Burfi

    Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3-1/2 cups whole milk
    • 1/2 cup heavy cream
    • 3 tablespoons lemon juice strained
    • 1 tablespoon clarified butter or ghee
    • 3/4 cup milk powder
    • 1/3 cup sugar
    • 1/4 teaspoon cardamom powder
    • 1 tablespoon sliced pistachios for garnishing

    Instructions
     

    • Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
    • Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • Heat the frying pan on medium. Add butter and let it melt.
    • Next add milk curd, and milk powder. Mix it well.
    • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft 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 everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
    • Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
    • Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
    • For garnishing put few pieces of sliced pistachios on every piece burfi.

    Notes

    Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
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  • Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer Bhurji

    Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
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    Course paneer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup paneer cut in small pieces
    • 1 cup tomatoes chopped
    • 1/2 cup green peas, I am using frozen green peas
    • 2 tablespoons oil
    • 1/2 tsp cumin seeds (jeera)
    • 2 bay leaves
    • 1 tablespoon finely chopped green chilies
    • 2 teaspoon coriander powder (dhania)
    • 1/2 tsp chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon garam masala
    • 2 tablespoons finely chopped coriander (dhania)

    Instructions
     

    • Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
    • Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
    • After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
    • Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
    • Serve paneer bhurji with rotis, plain parathas or with a toast.

    Notes

    Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
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    Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish

    Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easy party recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!

    Step 1: Soaking and Crumbling Paneer for Paneer Bhurji

    In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.

    Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe

    As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.

    Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji

    Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.

    Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe

    Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.

    Step 5: Serving the Versatile Paneer Bhurji

    As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.

    If you liked the recipe of Paneer Bhurji you may also try: Spinach Kofta Curry, Urad Dal Kachori, Hara Bhara Kabab, Cocktail Green Peas Samosa & Paneer Makhani

  • Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
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    Prep Time 15 minutes
    Cook Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
    • 2-1/2 cups milk
    • 2 tablespoons ghee, or clarified butter
    • 1/2 cup sugar
    • 1/2 teaspoon coarsely ground cardamom seeds
    • 2 tablespoons pistachio chopped

    Instructions
     

    • Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
    • Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
    • Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
    • Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
    • Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
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