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Category: Holi

Holi Food Recipes: A Festive Feast

Holi, the vibrant festival of colors, is celebrated with an array of delicious foods across India. Holi recipes encompass sweets, snacks, and beverages that are integral to the celebrations. Let’s delve into some popular Holi food recipes that you can prepare at home, highlighting various regional specialties and fitting them into different categories.

Gujiya

Gujiya is a sweet dumpling filled with khoya (dried milk), nuts, and dried fruits, deep-fried to a golden brown. This classic Holi food recipe is a must-have during the festival. It falls under the Indian desserts and North Indian recipes categories. Variations like Kesar Mawa Gujiya and Chocolate Cheese Gujiya are also popular. Including Gujiya in your Holi Indian kitchen menu ensures a festive touch.

Thandai

Thandai is a cooling beverage made with milk, nuts, and aromatic spices, perfect for the hot days of Holi. This Holi Indian kitchen menu item is often flavored with saffron and rose, making it a delightful drink. It fits well within the beverages and healthy recipes categories. Thandai is an essential part of Holi vegan kitchen offerings.

Dahi Bhalla

Dahi Bhalla (or Dahi Vada) is a savory dish made with lentil fritters soaked in yogurt and topped with chutneys and spices. This recipe for Holi is a favorite snack, fitting perfectly in Indian snacks and healthy recipes categories. It’s known for its light, tangy flavor and is an essential part of the Holi Indian food menu.

Malpua

Malpua is a traditional sweet pancake, often enjoyed with rabdi (sweetened condensed milk). This easy Holi recipe involves deep-frying the batter and soaking it in sugar syrup. Malpua is a delicious dessert that fits into Indian desserts and North Indian recipes categories. Adding Malpua to your Holi Indian food menu enhances the festive experience.

Puran Poli

Puran Poli is a sweet flatbread stuffed with a mixture of chana dal (split chickpeas) and jaggery, flavored with cardamom. This dish is a staple in many Indian households during festivals like Holi, making it a perfect addition to the Indian desserts and North Indian recipes categories.

Kanji

Kanji is a tangy and refreshing fermented drink made with black carrots, mustard seeds, and water. This beverage is a traditional Holi vegan kitchen item, fitting well in the beverages and healthy recipes categories. Known for its probiotic properties, Kanji is a unique and flavorful drink.

Shakarpara and Namakpara

Shakarpara and Namakpara are crispy, bite-sized snacks that are sweet and savory, respectively. These are easy to make and store well, making them perfect for Holi food recipes. They fall under Indian snacks and quick & easy categories.

Kachori

Kachori is a deep-fried pastry filled with spicy lentils or peas. Variants like Moong Dal Kachori and Matar Kachori are popular during Holi. This snack fits into Indian snacks and popular party recipe categories, adding a savory crunch to the festive spread.

Ras Malai

Ras Malai consists of soft paneer balls soaked in sweet, flavored milk. This Indian dessert is often flavored with cardamom and saffron, making it a rich and delightful treat. It’s a part of Indian desserts and North Indian recipes categories, perfect for ending the meal on a sweet note.

To elevate your Holi feast, consider exploring complementary categories to the food recipes. Introducing Indian snacks like samosas and pakoras can diversify the flavors and textures. For a delightful conclusion, try out Indian desserts such as gulab jamun and jalebi. 

Opting for healthier chaat recipe options like roasted nuts and fruit chaat can provide lighter alternatives for your attendees. If hosting a large group, the party recipe section offers impressive dishes to make your gathering unforgettable. Including North Indian recipes like dal makhani or biryani can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular Holi food recipes?

A: Some popular Holi food recipes include Gujiya, Thandai, Dahi Bhalla, Malpua, Puran Poli, and Kanji.

Q: How can I make traditional Holi food at home? 

A: To make traditional Holi food at home, try recipes like Gujiya, Thandai, and Dahi Bhalla. These recipes are simple to prepare and capture the essence of the festival.

Q: What are some Holi special food ideas for a party? 

A: Some Holi party food ideas include Gujiya, Thandai, Puran Poli, and Kanji. These dishes are flavorful and perfect for celebrations and gatherings.

Q: Can I prepare Holi food in advance? 

A: Yes, many Holi food items can be prepared in advance and stored. Sweets like Gujiya and Puran Poli can be made ahead of time, while beverages like Thandai and Kanji can be prepared and refrigerated.

Q: What are some healthy options for Holi food? 

A: Some healthy options for Holi food include Kanji, fruit chaat, and steamed dishes like Dahi Bhalla.

  • 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
    Servings 0

    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!
  • 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.
    Tried this recipe?Let us know how it was!
  • 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.
    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.

  • Caramel-Pineapple Phirni

    Caramel-Pineapple Phirni

    Recipe submitted by Priya

    Caramel Pineapple Phirni

    Caramel-Pineapple Phirni

    I love phirnis, but this time I wanted to make them with a twist using fresh pineapple chunks. I had some leftover fresh pineapple chunks and also home made caramel syrup, so I decided to combine both together to create this beautiful looking phirni, which is a rich and wonderful dessert.
    If you are a bit lazy or don't prefer to make your own caramel syrup, you can definitely get a store bought one. This fruity rice phirni tastes amazing when they served chilled, but you can also enjoy them warm. Adding cream is completely optional.
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 0

    Ingredients
      

    Ingredients:

    • 1 Litre Whole milk
    • 2 tsp Fresh cream
    • 1/2 cup Basmati rice
    • 1 cup Sugar
    • 3 tbsp Sugar
    • 1 cup Pineapples (chopped finely)
    • 1 tsp Cardamom powder
    • 1/4 tsp Nutmeg powder
    • 1 tbsp Almond flakes
    • 1 tbsp Ghee

    Instructions
     

    Method

    • Wash and soak rice for an hour.
    • Keep half a cup of milk aside and boil the remaining milk. Drain the rice and grind it as fine paste using the cold milk.
    • Make a caramel syrup with sugar and a teaspoon of water, keep aside.
    • Add the grounded rice paste to the milk and stir it continuously until it turns bit thick..Add the sugar to the cooking rice paste.
    • Meanwhile heat the ghee, keep aside a tablespoon of pineapple chunks,roast the remaining pineapple chunks until they turns golden brown.
    • Grind this roasted pineapple chunks with some water as a thick paste.
    • Add this pineapple paste and fresh cream to the cooking rice mixture. Give it a stir.
    • Add the cardamom powder;nutmeg powder to the cooking phirni and put off the stove..
    • Decorate the pineapple chunks and almond flakes over the phirni, drizzle the caramel syrup..Arrange in fridge for at least an hour..
    Tried this recipe?Let us know how it was!
  • Besan Paare (Spicy Crackers)

    Besan Paare (Spicy Crackers)

    Besan Paare (Spicy crackers)

    Besan Paara

    Besan Paara are crunchy and spicy. Besan Paara makes a great snack. Serve anytime.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup all purpose flour plain flour, maida
    • 1 cup besan gram flour
    • 2 tbsp fine sooji samolina
    • 4 tbsp oil
    • 1-1/4 tsp salt
    • 1 tsp red chili flake
    • 1/4 tsp carom seeds ajwain
    • 1/8 tsp asafetida hing
    • 1/2 cup water use as needed
    • oil to fry

    Instructions
     

    • Mix flour, semolina (sooji), gram flour (besan), salt, carom seeds, asafetida, chili flakes, and oil, together.
    • Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
    • Knead the dough for another minute and divide into four equal parts.Take each part of the dough and make a flat ball shape.
    • Roll them thin into about 9-inch circles. Prick them with a fork all over the rolled dough, the Paree do not puff when frying.
    • Cut each of the rolled dough into about half inch wide and 3 inch long pieces. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 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 slowly.
    • Make sure to place just enough Paara so you can turn them over easily when frying. Fry the Paara until both sides are light golden-brown.
    • After Besan Paara come to room temperature they should become crisp.

    Notes

    Suggestions:
    Try replacing carom (ajwain) seed with dry fenugreek leaves.
    you will also like Besan Sev, Atta Ka Ladoo
    Keyword Basen Save, Besan, Kid Friendly, Paare, Snack
    Tried this recipe?Let us know how it was!
  • Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju burfi is probably the most favorite Indian dessert. Kaju burfi is a delicious treat for any occasion. This can also be served as a fudge or candy. This is also a great vegan treat.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 20 pieces

    Ingredients
      

    Ingredients:

    • 2 cups of cashew nuts (kaju)
    • 1 1/2  cup sugar
    • 3/4  cup water
    • About 20 strings of saffron (optional)

    Instructions
     

    Method:

    • Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
    • On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.
    • In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer.
    • Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
    • Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
    • To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
    • Next spread the mix quick to the greased plate. Spread before the mix cools off.
    • Allow burfi to cool and then cut them in the shapes you will like.
    • Enjoy!

    Notes

    Notes:
    1. Grind small portion at a time if you grind for too long nuts start getting oily.
    2. Store at room temperature for a week or in the fridge for longer.
     
    Tips:
    1. If the burfi remains soft, you can cook the mixture on low heat for few minutes.
    2. If the mixture is too dry add the boiling water 1 spoon at a time making sue it comes to right consistency.
    As you see you can never go wrong with this recipe.
    Tried this recipe?Let us know how it was!
  • Thandai

    Thandai

    Thandai

    Thandai

    Thandai is a very refreshing spicy cold beverage with aromatic flavors; main ingredients are almond, milk, sugar and some spices. Traditionally thandai is served during the Indian holiday “Holi”. Holi is a celebration of the harvest season. Recipe will serve 4.
    No ratings yet
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    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup almonds badam
    • 1 ½ cup Milk
    • 4 Tbsp Sugar
    • 1 ½ tsp whole black pepper kali mirch
    • 1 Tbsp fennel seeds saunf
    • 2 Tbsp poppy seeds khuskhus
    • 4 green cardamom ilatchi
    • 2 Tbsp rosewater
    • 2 cup water adjust as needed

    Instructions
     

    • Soak almonds in water for at least 6 hours. Peel off the almond’s skin.
    • Grind black pepper, fennel seeds, poppy seeds, and cardamom.
    • Using a blender, blend the almonds into a paste. Add just enough water to let the almond blend into a paste.
    • In the same blender add the grinded spices and about ½ cup of water with almond paste. Blend until creamy.
    • Add 1 cup of water and sugar blend until sugar dissolve.
    • Strain the mix through the fine strainer or cheesecloth.
    • Return the left over ground paste to the blender with rest of the water.
    • Blend again and extract the liquid once more.
    • Discard remaining ground mash.
    • Mix the almond liquid, milk, and rose water.
    • Thandai is ready. Serve over the crush ice.

    Notes

    Garnish with rose petals!
    Keyword Holi Drink, milk, Poppy Seeds, Rosewater, Sweet
    Tried this recipe?Let us know how it was!
  • Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 24 peices

    Ingredients
      

    • ½ cup almonds
    • ½ cup walnuts
    • ½ cup cashew nuts
    • 1 ¼ cup sugar
    • ½ cup water
    • ½ tsp cardamom powder
    • 1 Tbsp sliced almonds to garnish

    Instructions
     

    • Dry grind the walnuts, cashews and almonds in a food processor.
    • Dry roast the groundnuts in a frying pan on low medium heat.
    • Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
    • Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
    • Turn off the heat and stir in the cardamom powder.
    • Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
    • Wait a few minutes until burfi is set but still soft.
    • Then cut the burfi into any shape you like (such as square, diamond, triangle).
    • Garnish each piece of burfi with sliced almonds while the burfi is still soft.
    • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
    • Burfi can be stored for a month.

    Notes

    Variations
    • Proportion of nuts can be changed to your choice.
    • You may also add pistachios and coconut powder.
    Keyword Almonds, barfi, Burfi, Candy, Cashew, Dessert, Gluten Free, Sweet, Vegan, walnut
    Tried this recipe?Let us know how it was!
  • Gujia

    Gujia

    Gujia

    Gujia, Ghugra, Karangi

    Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
    3.50 from 2 votes
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    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 people

    Ingredients
      

    Crust:

    • 1 cup all purpose flour plain flour or maida
    • 1 tbsp sooji semolina flour
    • 2 tbsp oil
    • 1/3 cup lukewarm water use as needed

    Filling:

    • 1/2 cup heavy cream or whipping cream
    • 1 cup milk powder
    • 1/4 cup coconut powder
    • 1/4 cup sliced almonds
    • 1/2 tsp cardamom powder
    • 2 tbsp sugar
    • 2 tbsp melon seeds (optional)

    Garnish:

    • 1/2 cup sugar
    • 1/4 cup water
    • 2 tbsp sliced almonds and pistachios

    To Make Paste

    • 1 tbsp all purpose flour
    • 2 tbsp water

    Instructions
     

    Crust:

    • Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley 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.

    Filling:

    • Mix the cream and milk powder in a frying pan. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
    • Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well. After cooling, the mixture will be lightly moist. Keep aside.

    Making the Gujias:

    • Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
    • Knead the dough again for a minute. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
    • Roll each ball into about 4-inch diameter (like a roti or chappati).
    • Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
    • Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. Continue filling the rest of the gujia in the same manner.
    • Heat about 1 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
    • Place the gujia in the frying pan few at a time.
    • After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
    • When they are done cooking, lift them out of the oil with a slotted spoon.

    Garnishing:

    • Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
    • Dip the gujias into the syrup making sure they are coated with syrup all around. Place the gujias on a wire rack to allow the extra syrup drain.
    • Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
    • Gujias will be dry in an hour.

    Notes

    Gujia can be stored in airtight container up to a month.
    Gujia makes great gift idea for Holidays you may also like Besan Ladoo, Spicy Cashew, Baklava, Besan Mathri 
    Keyword Ghugra, Holiday Dessert, Holiday Gift, Karangi, Special Occasion
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  • Boondi (bundi) Ladoo

    Boondi (bundi) Ladoo

     

    Boondi Ladoo

    Boondi Ladoo

    Boondi Ladoo is a popular mouthwatering dessert and must to have at all special occasions all over India. Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). It is a popular sweet delicacy made during festivals like Diwali or Holi.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/2 cup water use as needed, to make batter
    • 1-1/2 cup sugar
    • 1 cup water for syrup
    • 6 green cardamom pods ilachai
    • 1 tbsp sliced almonds

    Oil to fry

    Perforated Spoon, Skimmer, or Ladle: to make Boondi

    The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

    Instructions
     

    • Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.
    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.
    • Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
    • Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
    • The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
    • Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! 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 boondi, 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 making boondis.
    • When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced almonds to the syrup. Now drain off the excess syrup.
    • If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
    • To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
    • As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
    • As the Ladoos cool to room temperature they will become firm but they should still be moist.

    Notes

    Shelf Life
    Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.
    Tips
    If the syrup is not of the right temperature, you will not be able to form the ladoos.
    If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
    If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.
    *If you like the boondi for raita or making some other salty snack don’t add to the syrup.
    Keyword Festival Special, Kid Friendly, Popular Dessert
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  • Besan Ka Ladoo

    Besan Ka Ladoo

    Basen Ladoo

    Besan Ka Ladoo

    Besan ladoos are rich, sweet dessert–snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate during festive seasons like Navratri, Diwali, Holi.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 9 people

    Ingredients
      

    • 1-1/2 cupa besan gram flour
    • 2 tbsp fine sooji samolina
    • 1/2 cup unsalted melted butter ghee
    • 3/4 cup sugar
    • 4 tbsp sliced almonds badam
    • 1/4 tsp coarsely grounded cardamom seeds ilachi

    For Garnishing

    • 1 tbsp unsalted melted butter ghee
    • 1 tbsp sliced pistachios

    Instructions
     

    • Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
    • Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
    • When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
    • While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
    • To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
    • When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
    • Put ladoos back on the plate with the pistachio side facing the top.
    • Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
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  • Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vada

    Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Soaking Dal 6 hours
    Total Time 25 minutes
    Course Appetizer
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Vada

    • 3/4 cup washed Moong dal
    • 1/4 cup washed Urad dal

    For Garnish

    • 1-1/2 cupa yogurt curd, dahi
    • 1 tsp salt
    • 1/2 tsp red chili powder
    • 1/2 tsp roasted cumin seed powder bhuna jeera
    • 3 tbsp tamarind chutney

    Instructions
     

    • Mix both dals and wash several times until the water appears clear. Soak dal in 4 cups of water for at least six hours. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. 
    • Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
    • Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
    • Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing color.
    • Fry the vadas in small batches, until golden all around.
    • After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.
    • Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste. 
    • Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
    • Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
    • Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

    Notes

    Variations:
    Change the proportion of dals, or use only urad dal.
    As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
    Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
    You can also make the vadas very small and serve as a Raita dish.
    If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.
    Suggestions:
    You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and soak for another ten minutes. Now proceed according to the recipe.
    Keyword Dahi Pakora, Dahi Vada Chaat, Dal Dumpling
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  • Ras Malai

    Ras Malai

    Ras Malai

    Ras Malai, Rasmalai, Bengali Dessert

    Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    For Patties

    • 4 cups milk
    • 1/4 cup lemon juice
    • 1-1/2 cups sugar
    • 4-1/2 cups water

    Milk For Rasmalai

    • 3 cups milk
    • 2-1/2 tbsp sugar
    • 1/8 tsp crushed cardamom
    • 1 tbsp sliced almonds and pistachios to garnish

    Instructions
     

    Making Paneer

    • Mix lemon juice in half a cup of hot water and keep aside.
    • Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
    • As the milk comes to a boil, add the lemon juice slowly 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 curd in a muslin cloth, rince under cold water, and squeeze well. This process takes out the sourness from the lemon.
    • To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
    • To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
    • Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. Your palm will be little greasy.

    Making the Rasmalai:

    • Divide the dough into 12 equal parts and roll them in smooth balls.
    • To make the balls apply some prassure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
    • Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
    • Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
    • Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
    • Close the heat and wait a few minutes befor opening the pressure cooker. Pour cold water over the cooker before opening. Take out the patties from the syrup and squeeze them lightly,and keep aside.
    • Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
    • Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes. Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
    • Serve the Rasmalai chilled.
    Keyword Bengali Delicacy, Dessert, Made With Paneer
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  • Badam Burfi (Almond Candy)

    Badam Burfi (Almond Candy)

    Badam Burfi

    Badam Burfi (Almond Candy)

    Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 20 minutes
    soaking time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1 cup whole almonds
    • 1 cup sugar
    • 1/8 tsp cardamom powder
    • 2 tbsp ghe clarified butter
    • 1/3 cup milk

    Instructions
     

    • Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. 
    • Blend the almonds into a fine paste using just enough milk as needed to blend. Add the sugar and whip it for a couple of minutes.
    • Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
    • Continue stirring until the mixture thickens to the consistency of bread batter and starts leaving the sides of the pan.
    • Add the cardamom powder. Remove the frying pan from the heat.
    • Whip the batter using a spoon in a circular motion for about two to three minutes.
    • Pour it into the prepared greased pan. Smooth en the surface of the mixture to about a quarter inch thick.
    • Let cool for about 20 minutes until burfi is just look warm.
    • Cut into 1-inch squares or any shape you like.

    Notes

    Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
    Suggestions: 
    You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
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