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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!

  • Chocolate Sandesh (Truffles)

    Chocolate Sandesh (Truffles)

    Chocolate Sandesh

    Chocolate Sandesh (Truffles)

    Sandesh is a delicacy of Bengal. Chocolate flavored Sandesh is truly unique. This is very simple to make with few ingredients, milk, sugar and the flavor of your choice. Its is sugary snack or a milky dessert which soothes every sweet tooth and craving of every delight. Perfect for festive occasions such as diwali or holi.
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    Course Dessert
    Cuisine Indian
    Servings 18 Sandesh

    Ingredients
      

    Ingredients:

    • 8 cups milk 1/2 gallon
    • 1/4 cup lemon juice
    • 1/2 cup sugar
    • 2 teaspoons coco powder

    For Garnishing

    • 3 tablespoon semisweet chocolate chips
    • 2 tablespoon heavy cream
    • 2 tablespoons sliced pistachios

    Instructions
     

    To make Paneer:

    • Mix lemon juice in half cup of hot water and keep aside.
    • Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.
    • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    • 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.
    • To take excess water out, press the wrapped paneer under a heavy pan for about 1 hour.

    Making Sandesh:

    • Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
    • Add the sugar and coco powder into the paneer and knead the paneer again until sugar and coco powder is mixed well.
    • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become grainy.
    • Turn off the heat and refrigerate the paneer for about an hour.
    • Divide the paneer into 18 equal parts and roll them making them in ball shape.
    • Refrigerate the Sandesh while preparing the chocolate Ganache for topping.

    Chocolate Ganache:

    • Heat the heavy cream, do hot boil, pour it over chocolate chips and mix it well for about a minute until it is smooth and shiny chocolate syrup consistency.
    • Pour the syrup in one corner of zip log bag and make a very small hole to drizzle the syrup on Sandesh, or use the icing bag.
    • Take out the Sandesh from refrigerator and drizzle the chocolate syrup over and garnish with few slices of pistachios.
    • Sandesh is ready
    • Refrigerate them for few hours before serving. Serve them chilled! And Enjoy delicious Sandesh

    Notes

    Note
    Sandesh can be refrigerated for about one week.
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  • Coconut Halwa

    Coconut Halwa

    Recipe submitted by Swetha Sudhakar

    Coconut Halwa

    Coconut Halwa

    This coconut halwa turns out very soft and yummy and you will love it as much as my family and friends. Its a nice sweet snack or as a dessert served best during festive occasions.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup freshly grated coconut
    • 1/4 cup cashew nuts
    • 1/4 cup almonds
    • 1/2 cup sugar (3/4 cup, if you prefer more sweet)
    • 1/2 cup water
    • few saffron strands ( soak them for sometime in 5-6 tbsp of warm milk )
    • 4 tbsp ghee
    • halved cashew nuts, almond flakes & raisins for garnishing (optional)

    Instructions
     

    Method

    • 1. Soak the cashew nuts, almonds in hot water so that skin of almonds can be removed &
    • cashew nuts will become softer.
    • 2. Grind the cashew nuts, almonds & grated coconut with little water to a paste.
    • 3. In kadhai add the sugar, water and mix well; continue to stir on a medium slow flame till
    • you arrive at a one thread consistency (if you pour the mixture from a height it should appear
    • unbroken and flow like syrup and not like water droplets).
    • 4. To this mixture add the ground paste , mix well and reduce flame to sim – stirring in
    • between to ensure that the paste does not stick to the bottom of the pan.
    • 5. Add the saffron & the milk . Mix well so that the halwa gets nice saffron colour.
    • 6. Add the ghee and continue to stir till the mixture leaves the sides of the pan
    • 7.Now switch off the flame, add remaining 1 tsp of ghee and stir for about 3-4 minutes. (this
    • makes the halwa softer when it sets)
    Tried this recipe?Let us know how it was!
  • Strawberry Payasam

    Strawberry Payasam

    Recipe submitted by Divya Ravindran

    Strawberry Payasam

    Strawberry Payasam is a delicious dessert that is made with semolina grains. It's very easy to make and the strawberries add some extra flavor. Its a nice healthy sweet snack that is fun to eat.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 2 Cups Milk
    • 1/2 cup  Semolina
    • 1/2 cup  Sugar
    • 1 cup  Strawberries cut into small pieces
    • 2 Cardomom
    • 2 tsp  Raisins
    • 3 tsp  Cashew cut into small pieces
    • 2 tsp  Ghee

    Instructions
     

    • Boil the semolina in milk .
    • Cook for abt 10 to 15 mins till it thickens a bit
    • Then add the strawberries and cook for about 5 mins
    • Add cardamom powder
    • Fry the cashew and raisins in ghee and add on top.
    • Serve chilled!

    Additional:

    • Even rice can be used instead of semolina!

    Notes

    Father’s Day Note:
    My father’s name is Ravindran. I am proud to be his daughter. The most precious moment with my dad is the day when I got married he gave me so many advises and counselled me on so many stuffs that I was responsible to manage after my marriage. Without his advises I would not have been able to cope up with the post marriage tasks meant to be for a perfect house wife!! Thanks appa for making me feel so proud of you.
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  • Lachha Rabdi

    Lachha Rabdi

    Recipe submitted by Abhilasha

    Lachha Rabdi

    Lachha Rabdi

    Lachha Rabdi is a sweet snack, delicious dessert made with milk, nuts, and spices.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 4 cups Milk
    • 3-4 tablespoon Sugar (sweetness as per taste)
    • 1/4 teaspoon Cardamom powder
    • 1/4 teaspoon Saffron
    • 2 tablespoon chopped almonds & pistachios

    Instructions
     

    • Take a big,wide and heavy bottom pan or kadhai.
    • Grease the sides and bottom of the pan with ghee.
    • Add milk in the pan and boil on medium flame.
    • When milk start boiling ,a layer of malai will start forming over the milk.
    • Now take the malai with help of spatula and keep collecting it on the sides of the pan.
    • Collect malai on all the sides and keep stirring the milk in between so that it will not stick in the bottom.
    • Keep repeating the process till the milk reduced to almost 1/3 .
    • Now add sugar and boil for 5 minutes.
    • Add saffron,cardamom and chopped nuts and switch off the flame.
    • Now scrape the malai from the sides of the pan and add in the milk.
    • Let it come to room temperature.
    • Garnish with some nuts and saffron.
    • Refrigerate it for 1-2 hours and serve chilled.

    Notes

    Father’s Day note:
    When I was a kid, I used to sit on small swing in my home and my father used to feed me with his hands everyday. He will never eat before feeding me and used to feed with so love that I can still vividly remember those sweet days.
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  • Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast (Bread Pudding)

    Shahi Toast (Eggless Bread Pudding)

    Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Breakfast
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 3 slices white bread firm
    • 1-1/2 tbsp unsalted butter
    • 2 cups milk
    • 2 tbsp sugar
    • 4 Green Cardamoms – shelled and the seeds crushed1 tbsp
    • 1 tbsp sliced almonds
    • 1 tbsp sliced pistachios

    Instructions
     

    • Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
    • Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
    • In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
    • Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
    • Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
    • Next garnish with remaining nuts.

    Notes

    Suggestion:
    Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.
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  • Chocolate Gulab Jamuns

    Chocolate Gulab Jamuns

    Recipe submitted by Shweta Agrawal

    Chocolate Gulab Jamun

    Chocolate Gulab Jamuns

    This recipe is the old sweet dish Gulab Jamun but with a new twist: Chocolate Gulab Jamuns. The bitter dark chocolate insides is a perfect balance to the sweetness of Gulab jamuns outside.
    Also I made these with milk powder which was new for me, and they turned out to be very soft and spongy.
    All were surprised and asked me for the recipe. So here it is a sweety savory juicy snack which a favorite dessert of all added with a fusion of western chocolate and Indian Gulab jamun !
    5 from 1 vote
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 Cup Milk Powder
    • 1/4 cup  Maida
    • 2 cup  Sugar
    • 1/4 tsp  Baking Powder
    • 1 tbsp  Ghee
    • 1/2 tsp  Cardamom Powder
    • Some chocolate chips
    • Oil for deep frying

    Instructions
     

    • Mix the milk powder with baking powder, maida, ghee and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes.
    • Divide the dough into small smooth balls. Fill chocolate chips in it and cover it with the mixture and make a ball.
    • For preparing sugar syrup add 2 cups of water and cardamom powder to sugar and make half thread sugar syrup.
    • For the syrup after the sugar dissolves in the water, boil the sugar syrup for a few minutes. The syrup is ready.
    • Heat oil in a pan for deep fry the jamuns. Fry the jamuns on a low flame stirring them constantly for even browning. When they turn to golden brown color, remove from the oil and put them into sugar syrup. Soak for 30 minutes.
    • Serve hot or chilled.

    Notes

    Tips
    • Remember softer the dough, softer will be the Gulab Jamuns.
    • You can also fill jam, gulkand, or any nuts in between.
    Tried this recipe?Let us know how it was!
  • Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa

    Sweet Potato Halwa (Eggless Pudding)

    Sweet Potato Halwa (eggless pudding) is one of the easiest Halwa recipes to make. Cardamom and Cinnamon spices give it a delicate and unique flavor. This is a tasty, warm dessert for cold winter months.
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    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 cups sweet potato peeled and mashed
    • 5 tablespoons unsalted butter or ghee clarified butter
    • 1 cup milk
    • 1 cup sugar
    • 1/4 teaspoon freshly ground cardamom (ilachi)
    • 1/4 teaspoon cinnamon powder (dal chini)
    • 1/8 teaspoon of nutmeg (jaifel)
    • 8 cashews broken in small pieces for garnishing (kaju)

    Instructions
     

    Method

    • Boil the sweet potato peel and mash; Sweet potatoes can be cooked in a microwave. Wrap the potatoes in wet paper towel and cook for 7-8 minutes.
    • Heat butter in heavy bottom pan over medium heat. Add sweet potatoes and stir fry by stirring continuously and pressing down for about 8-10 minutes.
    • Add milk and mix it well. After milk comes to a boil cook for 2 minutes, add sugar and cook for additional 6-8 minutes or until Halwa should start leaving the side of the pan. Halwa should be very moist.
    • Turn off the heat and add cardamom, cinnamon, and nutmeg. Mix it well.
    • Serve hot or at room temperature. Garnish with cashews. Halwa tastes best when served hot.

    Notes

     Serving suggestions
    You can serve this as pudding. Serve with vanilla ice cream or over a plain cookies/ biscuits.
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  • Almond Brittle (Almond Chikki)

    Almond Brittle (Almond Chikki)

    Almond Brittle

    Almond Brittle (Almond Chikki)

    Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.
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    Course Dessert
    Cuisine Indian
    Servings 12 oz

    Ingredients
      

    Ingredients:

    • 2 tablespoons butter
    • 1 cup sugar
    • 1/8 teaspoon salt
    • 1/2 cup sliced almonds
    • 1 tablespoons sesame seeds roasted

    Instructions
     

    Method

    • Grease about 8×10 cookie sheet and keep aside.
    • In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, 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. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
    • After brittle comes to room temperature brake them in pieces.
    • Store them in air tight container.

    Notes

    Suggestions
    1. Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.
    2. Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.
    Tried this recipe?Let us know how it was!
  • Balushahi (Indian Buttermilk Donut)

    Balushahi (Indian Buttermilk Donut)

    Balushahi

    Balushahi (Indian Buttermilk Donut)

    Balushahi! This is a North Indian delicacy- a classic dessert which can be found in every street corner sweet shop. Balushahi is flakey from the outside and soft from inside. They literally just melt in your mouth. This is a perfect sweet for any festive occasion!
    5 from 1 vote
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    Course Dessert, Snack
    Cuisine Indian
    Servings 12 Balushahi

    Ingredients
      

    Ingredients:

    • 1 cup all purpose flour (maida or plain flour)
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon baking powder
    • 1/4 cup unsalted butter cold cut into small pieces or cold clarified butter ghee
    • 1/4 cup yogurt cold(curd, dahi)

    Syrup

    • 1 cups sugar
    • 1/3 cup water
    • 4 cardamom pods crushed

    For Garnish

    • About 1 tablespoons sliced pistachios

    Instructions
     

    Syrup

    • In a sauce pan add water, sugar, and cardamom over medium heat, bring it to a boil. Let it simmer until syrup is almost to one thread on candy thermometer it should be 215 degree. Set aside.

    Balushahi

    • In a bowl mix the flour, baking soda and baking powder.
    • Add butter mix with your fingers, mixture should be crumby.
    • Add the yogurt slowly as needed making into soft dough. Do not knead the dough.
    • Cover the dough and let it sit for about half an hour.
    • Take the dough and knead just enough to hold it together.
    • Divide the dough into 12 equal parts.
    • Make the dough balls, Balls will not be very smooth and will have cracks all around; make a deep dent in the center of the balls.
    • Heat the oil in a flat frying pan over low heat.
    • The frying pan should have about 1 ½ inch of oil. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float oil is too hot.
    • Place the Balushahi in the frying pan don’t overcrowd as Balushahi will expend to about 1-1/2 time and they should not overlap.
    • It should take about 2 minutes before Balushahi will come up. Wait another 3-4 minutes before turning over Balushahi should be light brown from bottom. Fry the Balushahi until they are golden brown from both sides; do not turn more then three times. This should take about 10 minutes. Balushahi will look very flakey If the Balushahi are fried on high heat, they will not be cooked inside.
    • Take them out over layered of paper towel so it can absorb the extra oil.
    • Dip Balushahi in the syrup all around and remove them. Don’t leave them in syrup.
    • Mouthwatering flaky Balushahis are ready and looking great read. Garnish them with pistachios.
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  • Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri Bedmi Kachori

    Urad Dal Puri (Bedmi Puri Kachori)

    Urad Dal Puri, also known as Bedmi Kachori, is a hearty dish of fried puffed bread with a mix of lentils and spices. Urad Dal Puri is a North Indian delicacy. Delicious and festive, it is an excellent option with any meal and sure to be a crowd-pleaser!
    3 from 2 votes
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    Course Bread
    Cuisine Indian
    Servings 8 puries.

    Ingredients
      

    Ingredients:

    • 1/4 cup urad dal (available in Indian grocery stores)
    • 1 cup whole wheat flour (roti atta)
    • 1 tablespoon fennel seed powder (Saunf)
    • 1 tablespoon coriander powder (dhania)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon dry ginger powder (sonth)
    • 1/2 teaspoon red chili flakes adjust to taste
    • 1/2 teaspoon salt
    • 2 tablespoon oil 
    • Oil to fry

    Instructions
     

    Method

    • Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible.
    • In a bowl mix all the spices. Add to the flour and mix well.
    • Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more.
    • Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes.
    • 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 at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top.
    • 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.
    • Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.
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  • Methi Chutney (Fenugreek Chutney)

    Methi Chutney (Fenugreek Chutney)

    Methi (Fenugreek) Chutney

    Methi Chutney (Fenugreek Chutney)

    Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. Traditionally this is served with Kachories (fried puffed bread with lentils) and Puri (fried puffed bread).
    1 from 1 vote
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    Course Chutney
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    Ingredients:

    • 2 tablespoons fenugreek seeds (methi), available in Indian grocery stores
    • 4 dry mango slice, available in Indian grocery stores
    • 1/4 cup   raisins (kishmish)
    • 4 dates sliced in fours length wise (kajoor)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon  turmeric (haldi)
    • 1/2 teaspoon  red chili powder (lal mirch) adjust to taste
    • 1 tablespoon  coriander coarsely ground (dhania)
    • 1 tablespoon  fennel seeds coarsely ground (saunf)
    • 1-1/2 tablespoon mango powder (amchoor)
    • 1 teaspoon salt, adjust to taste
    • 1 tablespoon sugar adjust to taste
    • Approx. 1-1/2 cup water

    Instructions
     

    Method

    • Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.
    • In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.
    • Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.
    • Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water.
    • Methi chutney can be served warm or at room temperature.

    Notes

    Notes
    Methi Chutney can be refrigerated for about one month.
     
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  • Nariyali Bhat (Sweet Coconut Rice)

    Nariyali Bhat (Sweet Coconut Rice)

    Recipe submitted by Pradnya Honrao

    Nariyali Bhat (Sweet Coconut Rice)

    Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.
    1 from 1 vote
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Basmati Rice
    • 1 cup Fresh garted Coconut or frozen shredded Coconut
    • 1 cup Sugar
    • 1 cup coconut milk and 1/2 cup water
    • 6 tsp Ghee or unsalted butter
    • 1/2 tsp Saffron soaked in 1 tbsp milk
    • Cardamom powder to taste
    • 3 to 4 whole Green Cardamom
    • 5 to 6 Cloves
    • 1 stick of cinnamon
    • pinch of salt
    • 1/3 cup Almonds, Cashew nuts, raisins all together

    Instructions
     

    Method

    • Wash and drain rice for 30 min.
    • Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
    • Add this mixture on rice.
    • Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
    • In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
    • Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
    • Sweet coconut rice is ready to serve. Enjoy.

    Notes

    Additional Tips:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!
  • Mawa Kachori (Puffed Pastry)

    Mawa Kachori (Puffed Pastry)

    Mawa Kachori (Puffed Pastry)

    Mawa Kachori (Puffed Pastry)

    Mawa Kachori is an exotic dessert. This is a delicacy from the state of Rajasthan. Rajasthan is known for its rich food and culture its a sweet savory snack. Pastry filled with an aromatic mixture of Mawa and nuts makes a very festive dessert.
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    Course Dessert
    Cuisine Indian
    Servings 18 Kachoris

    Ingredients
      

    Crust

    • 1 cup all-purpose flour (Maida, plain flour)
    • 2 tablespoons clarified butter (ghee)
    • Approx. 1/2 cup of lukewarm water as needed 

    Filling

    • 1/2 cup heavy cream or whipping cream
    • 1 cup milk powder
    • 1/4 cup mixed nuts (almonds, pistachios coarsely ground)
    • 1/4  teaspoon crushed cardamom
    • 3 tablespoons sugar

    Note: If you are using Mawa use ¾ cup of Mawa instead cream and powder

    • Oil to fry

    Syrup

    • 1 cup sugar
    • 1/2 cup water
    • 1/8 teaspoon crushed cardamom
    • Few strands of saffron

    Instructions
     

    Crust

    • Mix flour, and clarified butter in a bowl, making it firm and soft adding water slowly as needed. Knead the dough until the dough becomes soft and pliable.
    • Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

    Syrup

    • Boil the sugar and water on medium heat, as sugar comes to a boil add saffron, and cardamom on medium heat until syrup is about one thread or 220 degrees (Fahrenheit) on a candy thermometer. Set it aside.

    Filling

    • Mix the cream and milk powder in a frying pan. Cook on medium heat until it becomes the consistency of soft dough, this should take about 3-4 minutes. Stir continuously so the mixture does not burn on the bottom of the pan. This mixture is known as Mava.
    • Next add nuts mixture, sugar, and cardamom powder to Mawa. Mix well and cook for about 2 more minutes until the mixture is consistent with soft dough. Keep it aside.
    • After cooling, the mixture will become drier but still should be lightly moist.

    Making Kachoris

    • Knead the dough for a minute.
    • Divide the dough into about 18 equal parts.
    • Roll each ball into about 2-inch diameters.
    • Take one of the rolled doughs in your palm and place about 1 tablespoon of filling in the center. Pull the edges of the dough to wrap the filling. Proceed to make all 30 balls.
    • Let the filled balls sit for 3 to 4 minutes before pressing.
    • In the frying pan heat the oil on medium-high, the frying pan should have about 1-1/2 inches of oil.
    • Set the filled balls on a clean and dry surface with the seam facing up. Using the base of your palm, slowly flatten them into a circle of about 3 inches.
    • To check if the oil is ready put a little piece of dough in the oil. It should sizzle, and come up slowly.
    • Slowly drop the Kachoris in the oil, do not overcrowd the kachoris in a frying pan, fry them on medium heat.
    •  After they are puffed, slowly turn them over.
    • It will take about 5-6 minutes to fry. Fry until golden brown on all sides.
    • If the kachoris are fried on high heat, they will get soft and will not be crispy.

    Notes

    Serving
    1. Just before serving drizzle the kachori with about 2 tablespoons of hot syrup. Garnish them with leftover filling or sliced pistachios.
    2. Kachoris can also be served without syrup.
    Tried this recipe?Let us know how it was!
  • Moong Dal Halwa

    Moong Dal Halwa

     

    Moong Dal Halwa

    Moong Dal Halwa

    Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 cup split yellow Moong dal, washed
    • 1/2 cup unsalted butter ghee
    • 1/2 cup sugar add 2 tablespoon more
    • 1/8 tsp cardamom powder
    • few strands saffron
    • 2 cups water

    For Garnishing

    • 2 tbsp sliced almonds

    Instructions
     

    • Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
    • Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
    • In a non-stick or heavy bottom frying pan add moong dal paste and melted butter. Mix well.
    • Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again. Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color. This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
    • Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
    • Remove cover, stir and cook for another minute. Turn off the heat. Garnish with almonds.

    Notes

     The halwa will thicken over time.
    Halwa tastes best if it is served warm.
    Keyword Dessert, Halwa, Rajisthani Dessert
    Tried this recipe?Let us know how it was!

    Moong Dal Halwa: A Rich and Indulgent Vegan Dessert

    Moong Dal Halwa is an Indian dessert made from moong dal (split mung beans), ghee (clarified butter), sugar, and flavoured with cardamom and saffron. This rich and aromatic dessert is a favorite during festivals and special occasions such as diwali or holi. 

    Tips for Making Perfect Moong Dal Halwa (Vegan):

    1. Soak Moong Dal: To ensure a smooth texture, soak the moong dal in water for at least 4 hours overnight before cooking. Soaking helps soften the dal and reduces the cooking time, resulting in a smoother halwa.
    1. Use a Non-Stick Pan: Use a non-stick pan or a heavy-bottomed pan to cook the Moong Dal Halwa (Vegan) to prevent it from sticking to the bottom and burning. Stir the halwa frequently to ensure even cooking and prevent lumps from forming.
    1. Garnish with Saffron: Infuse the Moong Dal Halwa (Vegan) with the exotic aroma and vibrant color of saffron by soaking a few strands of saffron in warm water and adding it to the halwa during cooking. Garnish the halwa with additional saffron strands for a luxurious touch.

    Variations of Halwa:

    1. Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajrala. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavored with cardamom.
    2. Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavored with cardamom.
    3. Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad.
    4. Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.

    FAQs about Moong Dal Halwa (Vegan):

    Can I use other lentils for Moong Dal Halwa (Vegan)? 

    While moong dal is traditionally used for making Moong Dal Halwa, you can experiment with other lentils such as chana dal (split chickpeas) or urad dal (black gram) for a different flavor and texture.

    How long does Moong Dal Halwa (Vegan) last? 

    Moong Dal Halwa (Vegan) can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently in the microwave or on the stovetop before serving.

    Can I make Moong Dal Halwa (Vegan) without sugar? 

    Yes, you can make Moong Dal Halwa (Vegan) without sugar by using natural sweeteners such as jaggery, maple syrup, or agave syrup. Adjust the sweetness to your taste preference and enjoy a healthier version of this classic dessert.

    Is Moong Dal Halwa (Vegan) gluten-free? 

    Yes, Moong Dal Halwa (Vegan) is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease. However, be sure to check the labels of any packaged ingredients to ensure they are gluten-free.

    Moong Dal Halwa (Vegan) is a rich and indulgent dessert that’s perfect for special occasions or as a sweet treat to satisfy your cravings. 

    With its creamy texture, aromatic flavors, and wholesome ingredients, it’s sure to become a favorite among vegans and non-vegans alike. 

    Whether enjoyed warm or cold, on its own or with a scoop of dairy-free ice cream, Moong Dal Halwa (Vegan) is a true delight for the senses.

  • Sweet Rice Balls

    Sweet Rice Balls

    Recipe submitted by Navita Mehra

    Sweet Rice Balls

    Sweet Rice Balls

    This recipe is called Sweet Rice Balls set for this coming Diwali, and I hope that you will also like it. It's a simple delicious dessert made with coconut milk and rice flour.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 2 cups Rice Flour
    • 1/3 to 1/2 can coconut milk (make it sweet by adding some sugar in it)
    • 1 cup (approx) brown sugar
    • 1/2 cup dried shredded Coconut
    • 1/2 tsp oil
    • Food Colour (Any colour, I used green)

    Instructions
     

    Method

    • Start by adding 1/3 of a can of coconut milk. Stir the coconut milk into the flour to form a dough.
    • You may need to add slightly more coconut milk, or more flour depending on how thin your coconut milk is. The dough should be quite stiff, It shouldn't stick to your hands (if it does, it requires a little more flour). If it doesn't stick together, it's too dry – add a little more coconut milk.
    • Add green colour (up to 1/2 tsp.). It will turn the dough bright green
    • Stir well to distribute throughout the dough.
    • Take a little of the dough in your hands. Now roll it between your palms until you've made a ball (like you did when you were a kid with play dough).
    • Now indent the sticky rice ball with your thumb or finger.
    • Place about 1/2 tsp. brown sugar in the rice ball. Gently pat the sugar down with your finger. (This sugar will later melt and become a liquid center.)
    • Pinch the sides to cover the brown sugar and close it. Now take this rather flat rice ball back into your palms. Gently roll it once again to return it to its former ball shape. Place on a plate or cutting board dusted with rice flour.
    • Now repeat these steps with the rest of the dough until you have lots of sticky rice balls filled with brown sugar, and all of the dough is used up.
    • Place some water in a large pot on the stove over high heat. When the water is boiling, drop the rice balls into the pot. They will sink to the bottom at first, then gradually rise to the surface.
    • Now turn the heat down to medium or medium-high, just high enough to keep the water bubbling nicely. Once the balls have risen to the surface of the water, continue cooking for 2 more minutes (3-4 minutes in total).
    • While the rice balls are cooking, prepare a clean surface on which to place them (a cutting board or your counter will work . Pour a few drops of oil over this surface (up to 1/2 tsp.) and "grease" it as you would a cake pan, or the balls with stick and you won't be able to remove them later
    • Using a slotted spoon or small strainer, remove the rice balls from the water and place on your prepared surface.
    • Place the dry coconut in a bowl or spread on a plate. Roll the sticky rice balls in the coconut to coat.
    • Place the finished rice balls on a plate – OR you can give each one a colorful wrapper by placing them in muffin papers (small or medium size). These balls can be eaten while still warm, or at room temperature.

    Notes

    Storing Instructions: Do not store in the refrigerator – this will only dry them out. Cover leftovers, or place in a cookie jar or other container on the counter. Try to eat your rice balls as soon as you can – within 24 hours if possible, or they will begin to harden.
    Tried this recipe?Let us know how it was!