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!

Urad Dal Kachori
Urad Dal Kachori

Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). Today, I will use urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic.

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Course Appetizer, Bread
Cuisine Indian

Servings 4 people

Ingredients

Dough
1 cup All Purpose flour (plain flour or maida)
1 tablespoon fine sooji (semolina)
1/4 teaspoon salt
2 tablespoons ghee / clarified butter
1/4 cup lukewarm water
Filling
1/4 cup washed urad dal lentils (skinned black gram)
1 tablespoon fennel seeds coarsely grinded (saunf)
1 tablespoon coriander seeds coarsely grinded (dhania)
1 teaspoon red chili flakes
1/2 teaspoon mango powder (amchoor)
1/4 teaspoon asafetida (hing)
1/2 teaspoon salt (adjust to your taste)
1 tablespoon ghee / clarified butter
Also need oil to fry

Instructions

To Make Dough
Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes.
To make filling
Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water.
Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal.
Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery.
Turn off the heat. Let the mixture cool off.
To make the Kachoris
Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges.
Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter.
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 very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container.

Notes
If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness.
Serving suggestion: serve them plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum

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Urad Dal Kachori Recipe: A Delectable Indian Snack

Urad Dal Kachori is a delectable Indian snack that perfectly fits into categories like appetizers, party recipes, and snacks. With its crispy exterior and flavorful filling, it’s an ideal addition to festive occasions like Diwali and Holi, where indulging in savory treats is a tradition. This traditional dish combines the richness of urad dal (black gram lentils) with a blend of spices encased in a golden, fried dough shell, making it a beloved choice among food enthusiasts.

Enjoyed hot and fresh, Urad Dal Kachori offers a delightful burst of flavors and textures, making it a popular choice for gatherings and celebrations alike. Urad Dal Kachori is a traditional Indian snack enjoyed by many across the country. This flavorful delicacy is a popular choice for breakfast, snacks, or even as a side dish. In this comprehensive guide, I will walk you through how to make urad dal kachori step by step, ensuring that you achieve the perfect blend of flavors and textures in every bite.

How to Make Urad Dal Kachori: Step-by-Step Instructions

Prepare the Dough:

Combine flour, semolina, salt, and ghee in a bowl. Gradually incorporate water while mixing until a firm but pliable dough forms. Cover the dough and allow it to rest for at least 15 minutes.

Cook the Lentils:

Boil the lentils in approximately 2 cups of water until softened but not mushy. Drain any excess water.

Make the Filling:

Heat ghee over low-medium heat. Add all the filling spices (fennel seeds, coriander seeds, red chili powder, mango powder, and asafetida) and stir briefly. Add the cooked lentils and continue stirring while mashing the lentils to remove excess moisture. The filling should not be dry or powdery. Turn off the heat and let the mixture cool.

Assemble the Kachoris:

Knead the rested dough for a minute and divide it into 12 equal portions. Roll each portion into a 3-inch circle, keeping the center slightly thicker than the edges. Gently cup the dough to form a small pocket. Add approximately 2 teaspoons of the cooled lentil filling to the center. Pull the edges of the dough together to enclose the filling securely. Repeat this process to create 12 filled balls.

Shape and Fry:

Allow the filled balls to rest for 3-4 minutes. Gently roll each ball out to a 3-inch diameter circle, ensuring the seam faces upwards. Heat oil (about 1 inch deep) in a frying pan over medium heat. To test the oil temperature, drop a small piece of dough; it should sizzle and rise slowly to the surface. Carefully place the kachoris in the hot oil and fry over medium-low heat. Once they begin to puff up, gently flip them over. Fry until golden brown on both sides, which should take approximately 5 minutes. Avoid high heat, as this will result in soft rather than crispy kachoris.

Storage:

Once cool, kachoris can be stored in an airtight container for up to a week.

Variations of Urad Dal Kachori

While the traditional urad dal kachori recipe is delightful on its own, you can experiment with various fillings and flavors to create unique variations. Instead of urad dal, you can use mashed potatoes, green peas, or lentils for the filling. Additionally, you can add a touch of sweetness by incorporating raisins or dates into the filling mixture. Get creative with spices and herbs to customize the flavor according to your preference.

Benefits of Urad Dal Kachori

Urad dal, the main ingredient in urad dal kachori, is a rich source of protein, fiber, and various nutrients. Including kachoris in your diet provides you with essential nutrients and energy, making it a wholesome snack option. Moreover, homemade kachoris allow you to control the quality of ingredients and avoid unhealthy additives commonly found in store-bought snacks.

FAQs (Frequently Asked Questions)

Q: Can I make urad dal kachoris in advance?

A: Yes, you can prepare the filling and dough in advance and store them separately in the refrigerator. When ready to serve, assemble the kachoris and fry them fresh for the best taste and texture.

Q: Can I bake kachoris instead of frying them?

A: While traditional kachoris are deep-fried for a crispy texture, you can certainly try baking them for a healthier alternative. Brush the assembled kachoris with oil and bake in a preheated oven until they turn golden brown and crisp.

Q: Can I freeze leftover kachoris?

A: Yes, you can freeze leftover kachoris in an airtight container for up to 2-3 weeks. When ready to eat, reheat them in a preheated oven or toaster oven until heated through.

For more delicious recipes, visit Manjula’s Kitchen and explore other Recipes. If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recip. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
April 22, 2015
Besan Sev (Crispy Indian Snack)
Besan Sev (Crispy Indian Snack)

Besan sev is a popular savory crispy snack, which is made in almost every household in India. These noodle-like Sev are so tasty that when you start munching, it's often difficult to stop. This is a quick and easy recipe. Besan Sev is a great snack to make in bulk as it stays fresh for months. They are made on all festive occasions. How you serve these sev often depends on how thick sev are. Fine sev are used for garnishing chaat. Thicker sev are served alone as a snack. My favorite way to serve sev drizzeled with cilantro chutney. To make sev you do need to use sev maker, which is a small gadget like for making noodles.

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Prep Time 10 minutes
Cook Time 14 minutes

Course snacks
Cuisine Indian

Servings 4 people

Ingredients

2 cups besan (gram flour)
1 teaspoon carom seeds crushed (ajwain)
1-1/2 salt
1/2 teaspoon red chili powder, adjust to taste
1/4 teaspoon black pepper
1/4 teaspoon asafetida (hing)
3 tablespoons oil
1/2 cup lukewarm water
Oil to fry
Also need sev maker

Instructions

Mix all the dry ingredients together, besan carom seeds, red chili, black pepper, and asafetida. Add the oil and mix it well.
Add the water slowly to make soft and smooth dough. Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. Cover the dough and allow to rest for about 15 minutes.
Greased sev maker with attachment. Place enough dough to fill the cylinder of sev maker and close. On other side, heat the oil in a frying pan on medium heat, frying pan should have about one inch of oil.
Oil should be moderately hot, Note: when you place little piece of dough oil should sizzle and dough should come up slowly without changing color.
Now hold the sev maker over frying pan, press the handle, sev will start coming out in to the oil. As sev is coming, slowly move the sev maker in circular motion.
As you complete one circle stop. Fry both sides till they become light golden brown, and oil will stop sizzling. Sev is ready. Remove it using slotted spoon.
Take them out over paper towel lined plate. And continue the same process for remaining dough.
Let the sev cool completely, as it cools they will become crispy. Break sev lightly with your hand and sev is ready to serve.

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February 26, 2015
Rabri (Malai – Kerchan)
Rabri (Malai – Kerchan)

Rabri or rabadi is a North Indian delicacy. It is served as a dessert. Rabri is a reduced milk, cooked little differently instead of creamy rubri is lumpy. I like this dish because you can serve alone or over malpua, jalebi, gulab jamun, or waffles. There are countless combinations you can come up with.

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Prep Time 5 minutes
Cook Time 39 minutes

Course Dessert
Cuisine Indian

Servings 4 people

Ingredients

4 cups of milk
2 tablespoons sugar
1/4 teaspoon crushed cardamom
2 teaspoon sliced almonds
2 teaspoon sliced pistachios

Instructions

To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
Move the layer of foaming from boiling milk towards the rim, do the same as milk foams again. Keep doing this until milk is about 3/4 in volume. This should take about 30 minutes after milk first comes to boil. Note: it is important to keep the heat low otherwise milk on the rim will start burning.
After about 20 minutes of boiling milk add the sugar and cardamom, continue to boil, until it is 3/4 in volume. Add almonds and keep pistachios for garnishing. Turn of the heat, remove the cream from the rim and fold it into milk.
Rabri is ready, taste best when it is served chilled. But if you are serving rubric with part of other dessert use warm.

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1. To make rabri use wide heavy frying pan. Boil the milk over medium high heat as milk comes to boil reduce the heat to low medium.
February 15, 2015
Peanut Chikki (Peanut Brittle)
Peanut Chikki (Peanut Brittle)

Peanut chikki or peanut brittle is a delicious homemade sweet snack. This recipe is super simple and easy with very few ingredients, peanuts, sugar and touch of ginger and salt. Ginger adds a very nice tanginess to the chikki.

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Prep Time 5 minutes
Cook Time 19 minutes

Course Dessert
Cuisine Indian

Servings 12 peanut chikkies

Ingredients

1 cup peanuts shelled unsalted raw
1 cup sugar
2 teaspoons of clarified butter or ghee
1/4 teaspoon salt
2 teaspoons ginger juice

Instructions

Grease about 5×7 plate and set aside.
Dry roast the peanuts on medium heat stirring continuously for about 6 to 7 minutes until golden brown. Remove from pan, wait till they cool off rub between your palms and remove most of the skin. Lightly crush the peanuts.
In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, ginger, and salt.
Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Add peanuts stir quickly. Pour over the greased plate and spread evenly.
Cool for a few minutes chikki should be warm, cut them in about 1-1/2 inch square.
Store them in air tight container

Notes
Note: To make the ginger juice grate the ginger using fine shredder and then press it between your fingers to yield the juice.

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January 7, 2015
Eggless Vanilla Cake with Strawberry Sauce
Eggless Vanilla Cake with Strawberry Sauce

Eggless Vanilla Mini Cakes, they are simply delicious sweet snack. These cakes are moist and soft with the perfect amount of sweetness. The vanilla cake is nicely paired with hot strawberry sauce as a dessert.https://manjulaskitchen.com/category/recipes/desserts/

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Prep Time 20 minutes
Cook Time 24 minutes

Course Dessert
Cuisine Indian

Servings 6 mini Cakes.

Ingredients

1-3/4 cup all-purpose flour (maida or plain flour)
4 tablespoons corn starch
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter room temperature
1 cup sugar
2 teaspoons vanilla extract
1/2 cup yogurt room temperature
1 cup milk room temperature
Strawberry Sauce
1 cup raspberry, use fresh or frozen
1-1/2 cup strawberry, use fresh or frozen
1/4 cup fresh orange juice
1 tablespoon corn starch
3/4 cup sugar
Also Need
Cake molds

Instructions

Preheat oven to 350 degree F.
Sieve flour, corn starch, baking soda, baking powder and salt, set aside.
In a bowl, cream the butter and sugar until creamy using the electric mixer on low speed. Do not over beat.
Add yogurt and vanilla essence to the butter mix keep mixing on low speed and add the milk slowly. Mix will not be very smooth.
Add the flour few spoons at a time into the batter. Keep folding using the whisk, until all the flour is incorporated in to the butter mix, Do not over beat.
Scoop the batter into baking molds filling them about 2/3 full.
Bake for 20 minutes check the cakes inserting a knife in the center and it should come out clean. It took me 22 minutes.
After cakes come to the room temperature take them out from the molds.
Strawberry Sauce
First wash strawberries, and raspberries hulled and slice the strawberries.
Combine all the ingredients except corn starch, in a small pot over medium high heat, bring to boil. Mix the corn starch with about 2 tablespoons of water making smooth paste and add to strawberries. This will make sauce creamy and will give thickness to the sauce.
Lower the heat to medium cook for 2-3 minutes, stir continually. Turn off the heat and sauce ready.
Top the cake with hot sauce. Enjoy!

Notes
Notes
Strawberry sauce is a great sauce for topping pancakes, waffles, ice cream, cakes and more.

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December 16, 2014
Hara Bhara Kabab – Vegetable Cutlet
Hara Bhara Kabab – Vegetable Cutlet

Hara bhara kabab is a popular tasty snacks in Indian restaurants. This spicy delicious snack is deep fried made with spinach and potatoes flavored with spice mix. Hara bhara kabab is crispy outside and soft inside. Hara Bhara Kebabs are absolutely delicious appetizer and looks like cutlets.

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Prep Time 20 minutes
Cook Time 30 minutes

Course Appetizer
Cuisine Indian

Servings 20 kababs

Ingredients

6 cup spinach finely chopped, (do remove all the stems)
1-1/2 cup potatoes boiled, peeled and shredded
2 teaspoons oil
½ teaspoon cumin seeds (jeera)
1 teaspoon ginger finely chopped
3/4 teaspoon salt
3 tablespoons corn starch
¼ cup finely chopped cilantro (hara dhania)
2 tablespoons green chili finely chopped
Also need oil to fry

Instructions

Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach.
Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry.
After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough.
Divided the mix to 20 equal parts and roll them into oval shapes.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy.
Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes.
Serve them hot with sweet and sour tamarind chutney.

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Hara Bhara Kabab Recipe – A Delicious Veggie Treat

Hara Bhara Kabab is a delightful appetizer commonly enjoyed during Diwali celebrations. These gluten-free and vegan kababs are perfect for parties and gatherings, offering a flavorful snack option. Made with a mix of spinach, potatoes, peas, and spices, Hara Bhara Kabab is not only delicious but also caters to dietary preferences, making it an inclusive choice for various guests.

Are you craving a delightful snack that’s not only tasty but also healthy? Look no further than hara bhara kabab! These delightful vegetable cutlets are packed with the goodness of spinach, peas, and potatoes, making them a wholesome treat for any occasion. In this hara bhara kabab recipe, I’ll walk you through the steps to create these crispy delights at home, ensuring you achieve the perfect texture and flavor every time.

How to Make Hara Bhara Kabab – Step by Step Guide
- Preparing the Vegetables: Begin by blanching spinach leaves and peas until they are tender. Drain them well and set aside. Boil and mash the potatoes until they are smooth and lump-free.
- Making the Kabab Mixture: In a mixing bowl, combine the blanched spinach, peas, and mashed potatoes. Add finely chopped green chilies, ginger, and coriander leaves for a burst of flavor. Season the mixture with salt, garam masala, and chaat masala to enhance the taste.
- Binding the Ingredients: To bind the mixture together, add breadcrumbs or roasted chickpea flour (besan). This will help absorb excess moisture and give the kababs a nice texture. Mix everything thoroughly until well combined.
- Shaping the Kababs: Take small portions of the mixture and shape them into round or oval patties. Press them gently between your palms to ensure they hold their shape. You can also coat the kababs with additional breadcrumbs for extra crispiness.
- Frying the Kababs: Heat oil in a pan for shallow frying or deep frying, depending on your preference. Once the oil is hot, carefully place the kababs in the pan and fry them until they turn golden brown and crispy on both sides.
Tips for Perfect Hara Bhara Kababs
- Use Fresh Ingredients: For the best flavor and texture, use fresh spinach, peas, and potatoes. Avoid using frozen vegetables as they may contain excess moisture, affecting the consistency of the kababs.
- Adjust Spices to Taste: Feel free to adjust the amount of green chilies, ginger, and spices according to your taste preferences. You can make the kababs milder or spicier to suit your palate.
- Add Nutritional Boost: Sneak in additional veggies like grated carrots or finely chopped bell peppers for added nutrition and flavor. These kababs are a great way to get picky eaters to consume their vegetables.
- Make Ahead and Freeze: You can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. When ready to enjoy, thaw the kababs in the refrigerator and fry as directed.
Variations of Hara Bhara Kabab
- Paneer Hara Bhara Kabab: Add crumbled paneer (Indian cottage cheese) to the kabab mixture for a creamy and rich texture. Paneer adds protein and enhances the taste of the kababs.
- Corn and Spinach Kabab: Replace peas with sweet corn kernels for a slightly sweet flavor and crunchy texture. Corn and spinach complement each other beautifully, making these kababs a crowd-pleaser.
- Quinoa and Vegetable Kabab: For a healthier twist, substitute a portion of the potatoes with cooked quinoa. Quinoa adds protein, fiber, and a nutty flavor to the kababs, making them a nutritious snack option.
Benefits of Hara Bhara Kabab
- Rich in Nutrients: Hara bhara kababs are loaded with vitamins, minerals, and antioxidants from the spinach, peas, and other vegetables. They make for a nutritious snack or appetizer option.
- Vegetarian Protein Source: These kababs are an excellent source of plant-based protein, especially when made with ingredients like peas, chickpea flour, and paneer. They are perfect for vegetarians and vegans looking to increase their protein intake.
- Low in Calories: When shallow fried or baked, hara bhara kababs are relatively low in calories compared to traditional fried snacks. They offer a guilt-free indulgence without compromising on taste.
FAQs About Hara Bhara Kabab

Can I Bake Hara Bhara Kababs Instead of Frying Them?
- Yes, you can bake hara bhara kababs in a preheated oven at 375°F (190°C) for 20-25 minutes or until they are golden brown and crispy. Remember to brush or spray the kababs with oil before baking to help them brown evenly.
Can I Make Hara Bhara Kababs Gluten-Free?
- Absolutely! Simply replace breadcrumbs with crushed cornflakes or gluten-free oats to make the kababs gluten-free. You can also use chickpea flour (besan) instead of breadcrumbs for binding.
Are Hara Bhara Kababs Suitable for Kids?
- Yes, hara bhara kababs are kid-friendly and a great way to sneak in some vegetables into their diet. You can adjust the spiciness level to suit their taste preferences and serve them with their favorite dipping sauce or chutney.
Can I Freeze Hara Bhara Kabab Mixture?
- Yes, you can prepare the kabab mixture in advance and freeze it for later use. Simply shape the mixture into patties, arrange them on a baking sheet, and freeze until firm. Once frozen, transfer the patties to a freezer bag or container and store them for up to a month. Thaw them in the refrigerator before frying.
- Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala Recipe, Chana Chaat (Spicy Chickpea Salad) Recipe, Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe, Raj Kachori (Crunchy Chaat) Recipe, Vegetable Biryani Recipe. These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
December 10, 2014
Chakli (Crispy Rice Snack)
Chakli (Crispy Rice Snack)

Chakli a popular snack all throughout India. Chakli is a crispy and delicious snack that is prepared for holidays. It is perfect with a hot cup of Chai. In my opinion, chakli is a must-have munchie! Chakli is prepared many different ways using different pulses with rice. I plan on making Chakli with rice flour and moong dal.

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Prep Time 20 minutes
Cook Time 24 minutes

Course snacks
Cuisine Indian

Servings 6 people

Ingredients

1 cup rice flour
1/4 cup washed yellow moong dal
1/4 cup all-purpose flour (maida, plain flour)
2 tablespoons sesame seeds (til)
1/2 teaspoon red chili powder
1/4 teaspoon black papper
1/2 teaspoon cumin seeds (jeere)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons hot oil
Approx., 1/4 cup hot water use as needed
Oil to fry
Also need chakli maker, available in Indian grocery stores

Instructions

Mix all the dry ingredients in a bowl rice flour, all-purpose, sesame seeds, chili powder, black pepper, cumin seeds, asafetida, turmeric, and salt. Set aside.
Cook the moong dal with 2 cups of water over medium high heat till it is very soft, and mushy, if needed add more water.
Add hot dal to rice flour mix and mix with spoon, add lemon juice, and hot oil, and mix it well. First use the spoon to mix because mix will be quite hot.
Add hot water as needed to make soft and firm dough. Cover the dough and set aside for five minutes.
Knead the dough well. Divide the dough into 3 parts and roll them into long rolls. Put one of the roll into chakli maker, and close. Press the chakli maker, making the chackli into spiral’s (roll them 3 to 4 times) over flat plate.
Heat the oil in a frying pan over medium heat, frying pan should have about one inch of oil. Oil should be moderately hot. Put few chaklies at a time just enough to cover the surface of the oil.
Fry them both sides until they are light brown, this should take 4 to 5 minutes.
Serve them after they cool off so chaklies are nice and crispy. Or store them in air tight container for later use.

Notes
Notes

If dough is too soft add little more rice flour.

If they are braking it is ok don’t worry still it will taste great, need some practice.

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October 23, 2014
Rava Laddu (Sooji Ladoo)
Rava Ladoo

Rava ladoo is a traditional Maharashtrian sweet snack. This is a popular ladoo prepared almost in every household for all the festivals. Rava ladoo is a simple and easy recipe but still exotic. Rava ladoo is made with roasted rava (sooji), coconut, ghee, sugar and nuts.

4 from 3 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

1 cup sooji coarse rava, samolina
1/3 cup coconut powder
1/4 cup clarified butter ghee
3/4 cup fine sugar
2 tbsp cashew crushed
1 tbsp raisins
1/4 tsp cardamom
1/4 cup milk boiling hot

Instructions

Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.

Notes
Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.
You will also enjoy! Puran Poli Maharashtrian specialty, Cereal Chivda a quick snack.

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October 14, 2014
Carrot Burfi (Gajar Ki Burfi)
Carrot Burfi (Gajar Ki Burfi)

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. Carrot burfi tastes absolutely divine. Everyone, young and old enjoys traditional homemade methai (sweet snack). Carrot burfi is perfect for all occasions. Gajar Burfi-Delicious fudge made from carrots and milk.

4 from 1 vote

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Course Dessert
Cuisine Indian

Ingredients

2 cups carrot shredded
2 cups milk
1/3 cup heavy cream
1/2 cup sugar
2 tablespoons clarified butter or ghee
1/4 teaspoon cardamom powder
2 tablespoons chopped cashews to garnish

Instructions

In a large heavy frying pan bring the milk, cream and carrots to boil over medium high heat. Do stir occasionally, making sure milk does not burn in bottom of the pan. After milk comes to boil reduce the heat to medium.
Let carrot cook for about 25 minutes, until carrot mix become like a lumpy dough. Keep stirring occasionally at the same time keep scraping the sides. Last ten minutes stir continuously otherwise mix will burn from the bottom.
Add sugar, after adding sugar mix will become very soft. Cook for about 10 minutes stirring continuously. Mix should be consistency of soft dough, add butter, cardamom and keep stirring for about another 4 minutes. Mix will be very lumpy.
Transfer mixture to the greased plate and press firmly into a square shape, approximately 1/2 inch high.
Let the burfi sit for at least two hour before slicing I prefer cutting in about 1-1/2 inch squares.
For garnishing put one cashew in center of every piece.

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October 8, 2014
Cocktail Green Peas Samosa
Cocktail Green Peas Samosa

Cocktail green peas samosas are tasty snack. These bite-sized crispy samosas are filled with spicy green peas. This was my mother's go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration! Of course they taste out of this world when served hot. Serve with tamarind chutney.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 30 minutes

Course snacks
Cuisine Indian

Servings 24 samosa

Ingredients

For crust
1 cup All Purpose flour (plain flour or maida)
1 tablespoon sooji fine (semolina)
1/4 teaspoon salt
2 tablespoons oil
Approximately 1/3 cup look warm water
For filling
2 cups boiled green peas I am using frozen green peas
2 tablespoons oil
3 teaspoons coriander powder (dhania)
1 teaspoon red chili powder
1 teaspoon mango powder (amchoor)
1/4 teaspoon garam masala
3/4 teaspoon salt (adjust to your taste)

Instructions

for Dough
Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
Knead the dough to make it smooth and pliable.
Cover the dough and let it sit least ten minutes.
To Make Filling
Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
Turn off the heat and let the let the filling cool to room temperature.
Making samosas
Knead the dough for a minute.
Divide the dough into 12 equal parts and roll into balls.
Roll each ball about 4-1/2-inch diameter and cut each circle in half.
Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 1 teaspoon of filling. Press this filling down.
Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
Continue filling the rest of the samosas.
Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
Place the samosas in the frying pan a few at a time, they should not overlap.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
Take the Samosas out over paper towel; it will absorb extra oil.
Cocktail Samosa goes well with tamarind chutney.

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Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack

Introduction:

In this article, we’ll explore how to make cocktail samosa, specifically focusing on the delightful cocktail green peas samosa. This appetizing vegan snack is perfect for any occasion, whether you’re hosting a party or simply craving a savory treat. With its crispy exterior and flavorful filling, cocktail samosas are sure to be a hit with family and friends. Let’s dive into the recipe and discover the steps to create these irresistible snacks.

Step 1: Preparing the Dough

To begin making cocktail samosas, start by preparing the dough. You’ll need all-purpose flour, salt, carom seeds, and oil. Combine the flour, salt, and carom seeds in a mixing bowl, then gradually add the oil while mixing the ingredients together. Knead the dough until it’s smooth and firm, then cover it and let it rest for about 30 minutes. This step ensures that the dough is pliable and easy to work with when shaping the samosas. For a detailed recipe on making the dough, you can refer to Manjula’s Kitchen’s samosa dough recipe.

Step 2: Making the Green Peas Filling

Next, let’s prepare the flavorful green peas filling for our cocktail samosas. Heat oil in a pan over medium heat, then add cumin seeds and let them sizzle. Add finely chopped green chilies, ginger paste, and crushed coriander seeds, sautéing until fragrant. Stir in boiled and mashed green peas, along with salt, mango powder, and garam masala for seasoning. Cook the mixture for a few minutes until the flavors meld together, then let it cool. This delectable filling adds a burst of flavor to the cocktail samosas, making them truly irresistible.

Step 3: Shaping and Filling the Samosas

Now comes the fun part – shaping and filling the samosas! Divide the rested dough into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles, then fold each semi-circle into a cone shape, sealing the edges with a water-flour paste. Fill each cone with a spoonful of the green peas filling, then seal the top to enclose the filling completely. Repeat this process until all the dough and filling are used up, creating a batch of perfectly shaped cocktail samosas ready for frying.

Step 4: Frying to Golden Perfection

Once all the samosas are shaped and filled, it’s time to fry them to golden perfection. Heat oil in a deep frying pan or kadhai over medium-high heat until hot but not smoking. Carefully add the filled samosas to the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn crispy and golden brown, flipping them occasionally for even cooking. Once fried, remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve the hot and crispy cocktail samosas with your favorite chutney or dipping sauce.

Step 5: Serving and Enjoying

Now that your cocktail samosas are ready, it’s time to serve and enjoy this delicious snack with your loved ones. Arrange them on a platter alongside some mint chutney, tamarind chutney, or yogurt dip for dipping. These bite-sized treats are perfect for parties, gatherings, or even as a mid-day snack. Enjoy the crispy exterior and flavorful filling of these homemade cocktail samosas, and watch them disappear within minutes!

Tips for Perfect Cocktail Samosas:
- Ensure the dough is rolled thinly for crispy samosas.
- Seal the edges of the samosas tightly to prevent the filling from leaking out during frying.
- Fry the samosas in hot oil for a crispy texture.
- Serve the samosas hot for the best taste and texture.
Variations to Try:
- Substitute the green peas filling with mashed potatoes or minced meat for different flavor options.
- Add chopped vegetables like carrots, bell peppers, or beans to the filling for added texture and nutrition.
- Experiment with different spices and seasonings to customize the flavor of the samosas according to your preference.
Benefits of Cocktail Samosas:
- Cocktail samosas are a great appetizer or snack option for parties and gatherings.
- They can be easily customized with different fillings to suit various tastes and dietary preferences.
- Homemade cocktail samosas are healthier than store-bought ones, as you can control the quality and quantity of ingredients used.
FAQs (Frequently Asked Questions):
- Can I make cocktail samosas ahead of time?
Yes, you can prepare the samosas ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until crispy and hot.
- Can I bake cocktail samosas instead of frying them?
While frying gives the samosas a crispy texture, you can bake them in the oven for a healthier alternative. Simply brush the samosas with oil and bake them at 375°F (190°C) until golden brown and crispy.
- How long do cocktail samosas stay fresh?
Cocktail samosas are best enjoyed fresh on the day they are made. However, you can store any leftovers in the refrigerator for up to 2-3 days and reheat them before serving.

Other Recipes on Manjula’s Kitchen

If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

Paneer Tikka Masala Recipe

Chana Chaat (Spicy Chickpea Salad) Recipe

Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

Raj Kachori (Crunchy Chaat) Recipe

Vegetable Biryani Recipe

These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
October 1, 2014
Sweet (Boundi) Boondi
Sweet (Boundi) Boondi

Boondies are a mouthwatering snack like dessert. Boondies are small fried round drops made with gram flour (besan). Traditionally ladoos are made from sweet boondies. Ladoos are popular for special party occasions, like graduation, marriage, birth of child etc. I am planning do the boondies with my favorite variations.
When I am making boondies my grandkids are fascinated watching, how the little balls are forming, by just pouring the batter through the ladle with holes. Sweet boondies are all time favorite with my family, with little variations of their choice.

5 from 1 vote

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Prep Time 10 minutes
Cook Time 29 minutes

Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

1 cup besan (gram flour) available in Indian grocery stores
1 teaspoon sooji fine (semolina)
1 teaspoon oil
Approx. 3/4 cup of water
For syrup
1-1/2 cup sugar
1 cup water
1/8 teaspoon cardamom powder
Few drops of lemon juice
Oil to deep fry
The critical part of boondi making is to use the right kind of flat skimmer, or ladle with several round holes. It is used for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls( Boondies).

Instructions

Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes. Turn the heat off.
Mix the besan and sooji. Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth. Add the oil mix it well.
Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1” of oil. Oil should be moderately hot, to test the oil drop a batter in the oil, batter should rise immediately without changing color.
Hold the skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.
Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.
Fry the boondies until the sound of sizzling stops and boondies are light gold in color. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.
Before making the next batch of boondies, wipe clean the skimmer. This helps to keep the boondi round.
Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between while making boondies.
When finished frying the boondies, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondies are ready to serve.

Notes
Serving suggestions

For Sweet boondies: Garnish the boondies with sliced almonds and pistachios.

Garnish with chocolate gnash.

Serve with vanilla ice cream.

Other ways to serve boondi: With yogurt to make raita a popular side dish.

Serve them as salted snack adding chat masala.

Note: To serve Boondies as raita or salted snack do not add the boondi in sugar syrup. They make a crunchy dish.

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September 25, 2014
Nimki (Salted Fried Crackers)
Nimki (Salted Fried Crackers)

Nimki (Namak Para) is a popular classic savory snack. You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. They also make good homemade holiday gift.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 20 minutes

Course snacks
Cuisine Indian

Servings 6 people

Ingredients

1 cup all-purpose flour, (maida, plain flour)
2 tablespoons sooji fine, samolina
2 tablespoons oil
3/4 teaspoon salt
1/4 teaspoon cumin seeds
Approx. ¼ cup warm water
18 whole black pepper for garnishing
Also need oil to fry

Instructions

Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.
Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.
Divide the dough into 18 equal parts.
Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.
Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.
Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.
Take them out over paper towel, which will absorb the extra oil.

Notes
Notes

If the nimkies are cooked on high heat, they will not be crisp.

Nimkies can be stored for a month in airtight containers.

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September 21, 2014
Gulab Jamun
Gulab Jamun (2014)

Gulab Jamun is easily the most popular and loved dessert in India. Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup. Gulab jamun recipe is especially dear to me as it was my very first video showcased on YouTube.
To be frank, I never dreamed that I would still be doing what I love seven years later. Not everyone can say they are truly following their passion. So in this spirit I decided I would present another version of Gulab Jamun a sweet snack savored by all. This recipe is simpler than my original recipe, but still delicious.

5 from 1 vote

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Prep Time 15 minutes
Cook Time 19 minutes

Course Dessert
Cuisine Indian

Servings 8 people

Ingredients

1 cup nonfat milk powder
1/4 cup all purpose flour (plain flour, maida)
1/8 teaspoon baking soda
1/2 cup heavy cream, use as needed
1/4 teaspoon cardamom coarsely ground
For Syrup
1-1/2 cup sugar
1-1/2 cup water
Other
Oil to fry

Instructions

For Syrup
In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.
For Gulab Jamun
In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
Knead the dough; grease your palm before working the dough.
Divide the dough into 18 equal parts and roll them into round balls.
Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 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 gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

Notes
Additional Tips

If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.

Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.

Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

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September 14, 2014
Coconut Ladoo
Coconut ladoo

Coconut ladoos are a rich, sweet dessert–snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies.

5 from 2 votes

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Course Dessert
Cuisine Indian

Servings 8 people

Ingredients

1-1/4 cup coconut freshly grated or frozen
3 cups milk
1/2 cup sugar
1/4 tsp cardamom powder

Instructions

Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
Spread the coconut mix on the plate and let it cool of to the room temperature.
To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer

Notes

Ladoos are ready to be served; you can refrigerate them for about two weeks.

Keyword Coconut Candy, Holiday Gift, Kid Friendly, Sweet Snack

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August 6, 2014
Pineapple Coconut Kheer – Pina Colada Pudding
Pineapple Coconut Kheer – Pina Colada Pudding

Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer. Its a gluten free party recipe that can be served in all festive occasion be it diwali to holi, pineapple adds a twist or a fusion to the recipe.

5 from 1 vote

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Course Dessert
Cuisine Indian

Servings 6 people

Ingredients

2-1/2 cup milk
3/4 cup coconut milk
2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores)
2 teaspoons corn starch or arrow root
1 can pineapple 20oz unsweetened
1/3 cup + 1 tablespoons sugar
1 tablespoon pistachios sliced for garnishing

Instructions

In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together.
After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
In a small bowl mix corn starch / arrow root with 2 spoons of water well, making sure there are no lumps,
Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside.
Drain the syrup from pineapple, and slice them into about ¾ inch cubes, save half the cubes and other half blend crush.
In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining ½ cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes.
Take out half the pineapple over generously greased wax paper or parchment paper to garnish.
Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside.
After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer.
Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios.

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October 2, 2013