Indian Festival Foods: A Celebration of Tradition and Taste
Indian festivals are a time of joy, togetherness, and, most importantly, a feast of flavors. Indian festival foods are an integral part of the celebrations, bringing families and communities together to enjoy delicious and diverse dishes. From sweet to savory, these foods are deeply rooted in tradition and offer a taste of India’s rich culinary heritage. Let’s explore some of the best Indian festival recipes that you can prepare to make your festivities even more special. Popular Indian Festival Recipes Gulab Jamun Gulab Jamun is one of the most cherished Indian festival foods. These soft, spongy balls made from khoya (dried milk) are deep-fried and soaked in a fragrant sugar syrup. They are a must-have during festivals like Diwali and Holi. As a favorite Indian dessert, Gulab Jamun is beloved by all ages and adds a sweet touch to any celebration. Other popular Indian desserts for festivals include Shakar Paare and Namkeen Paare, which are enjoyed during various celebrations. Samosa Samosas are another staple in Indian festival recipes. These crispy, savory pastries are filled with a spiced mixture of potatoes and peas, making them a perfect indian snack for any festive gathering. Samosas are versatile and can be enjoyed as part of a meal or as a standalone treat. They are often served with tangy chutneys, adding a burst of flavor to your festive spread. Samosas are also popular Indian street food recipes and can be part of your party recipes collection. Puran Poli Puran Poli is a traditional sweet flatbread from Maharashtra, commonly prepared during festivals like Holi and Ganesh Chaturthi. This Indian festival food is made by stuffing a dough with a sweet filling made from chana dal (split chickpeas), jaggery, and cardamom. The result is a delicious, aromatic bread that is enjoyed by everyone. Puran Poli is one of the best Indian festival recipes that embodies the spirit of Indian festivals. It can also be enjoyed as part of Indian breakfast recipes on festive mornings. Kheer Kheer is a classic Indian dessert made with rice, milk, and sugar, flavored with cardamom, saffron, and nuts. This creamy and rich pudding is a staple at many Indian festivals, including Eid and Raksha Bandhan. Kheer is easy to prepare and can be served either warm or chilled, making it a versatile addition to any festive menu. It is also a delightful addition to traditional Indian recipes and gluten-free dessert recipes. Chole Bhature Chole Bhature is a popular North Indian dish often enjoyed during festivals and special occasions. This combination of spicy chickpea curry (chole) and deep-fried bread (bhature) is hearty and satisfying. Chole Bhature is one of the best Indian festival recipes for those who love bold, robust flavors. It is commonly served with pickles, and yogurt, enhancing the overall experience. This dish can also be included in dinner recipes for festive feasts. Enhance Your Festival Feast
To make your festival feast even more delightful, consider exploring related categories that complement these Indian festival foods. Adding Indian snacks like pakoras and vadas can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as barfi and jalebi. Incorporating healthy recipes 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 Manchurian can add a unique twist to your festival spread. Frequently Asked Questions (FAQs) Q: What are some popular Indian festival foods?
A: Some popular Indian festival foods include Gulab Jamun, Samosas, Puran Poli, Kheer, and Chole Bhature. Q: What types of festivals are celebrated in India?
A: India celebrates a wide variety of festivals including Diwali, Holi, Eid, Christmas, Raksha Bandhan, Navratri, and Ganesh Chaturthi. Each festival has its own unique traditions and foods. Q: How can I make my festival feast healthier?
A: To make your festival feast healthier, you can include healthy Indian snacks like roasted nuts, fruit chaat, and baked samosas. Opting for desserts made with natural sweeteners and using less oil in savory dishes can also help. Q: What is the significance of food in Indian festivals?
A: Food plays a central role in Indian festivals, symbolizing prosperity, togetherness, and cultural heritage. Each festival has its own traditional dishes that are prepared and enjoyed with family and friends. Q: Can I prepare these recipes in advance?
A: Yes, many Indian festival recipes can be prepared in advance. For example, Gulab Jamun and Kheer can be made a day ahead and stored in the refrigerator. Samosas can be prepped and frozen, then fried fresh on the day of the festival. Q: Are there vegetarian options for Indian festival foods?
A: Absolutely! Most Indian festival foods are vegetarian. From savory dishes like Samosas and Chole Bhature to sweet treats like Puran Poli and Kheer, there are plenty of vegetarian options to choose from. Conclusion Indian festival foods are a testament to the rich culinary traditions of India. Whether you’re celebrating Diwali, Holi, Eid, or any other festival, these best Indian festival recipes will add flavor and joy to your festivities. So, gather your ingredients, try out these Indian festival recipes, and create unforgettable memories with your loved ones. Don’t forget to find vegetarian recipes for more delightful recipes from Manjula’s Kitchen!
By incorporating these dishes into your festival celebrations, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for a quick snack, a hearty meal, or a sweet treat, there’s an Indian festival food to suit every occasion. Happy cooking and happy festivities!
Lightly peel the bottle gourd leaving shades of light green.
Cut it half length wise and take out the seeds from center of the bottle gourd.
Shred the bottle gourd and squeeze-out the water. After squeezing the water, shredded bottle gourd should be about 3 cups.
Heat butter in frying pan on medium high heat as it melts add the shredded bottle gourd and stir-fry for about 4 minutes.
Turn off the heat and transfer the stir-fry bottle gourd in to the bowl.
Boil the milk in wide frying pan on medium high heat. Cook until the milk is reduced to about four cups. Stir often to ensure the milk does not burn in the bottom of the pan.
Add the stir-fry bottle gourd to the milk and cook for another 10 minutes until the milk is creamy again make sure you stir the kheer often to ensure the milk does not burn in the bottom of the pan.
Next reduce the heat to medium and add the sugar and cardamom powder. Cook for another about 2 minutes and turn off the heat.
kheer is ready this can be served warm, at room temperature or cold.
Notes
Serving SuggestionLauki Kheer tastes the best when it is served very chilled just when it start forming ice crystal.
Apple Jalebis can be best described as apple wafers dipped in the flavorful sugar syrup. This is a modified version of Jalebis. They taste best when served hot. A unique dessert with a fusion.
Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
Mix the flour and oil together.
Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
Set the batter aside and let it sit in a warm place for half hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Notes
Syrup:Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizingMaking the jalebis:
Heat the oil in a frying pan about 1 inch deep. To check if the oil is ready, put one drop of batter in the oil. The batter should sizzle and come up without changing in color right away.
Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the jalebi until both sides are golden-brown.
Transfer them into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out over wire rack so excess syrup can be dripped from jalebi.
Garnish with sliced pistachios.
Serve hot.
Variations:Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
Shakkar Para is a popular vegan sweet snack. They are deep-fried sugar crisps with coconut powder and hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching. Shakkar paras’ main ingredients are plain flour, semolina, and sugar.Recipe will serves 4.
Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
Cover the dough and set aside for 15 minutes or more.
Divide dough in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
Let the shakkar paras comes to the room temperature and they should be crisp.
Making Sugar Syrup
Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
Add coconut powder and cardamom to the syrup mix it well.
Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
Take them out on a greased tray, making sure that paras are not clumped together.
Allow them to cool.
Shakkar paras can be stored for several weeks in airtight container.
Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for Whole Wheat Gaund Panjiri are whole wheat flour, nuts, Gaund, and sugar. Its a quick and easy recipe to make with simple ingredientsWill make 20 pieces.
Break the makhana (lotus seed) in about four pieces. Keep aside.
Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.
Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.
In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.
Transfer them with melon seeds.
Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.
Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown
Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.
Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.
Remove from the heat and keep the mixture 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 F. on a candy thermometer.
Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.
After the panjiri dries break the in pieces.
The panjiri can be stored in an airtight container for 2 to 3 weeks.
Notes
If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.
Gaund and melon seeds are available in Indian grocery stores.
Pedas are an all-time favorite sweet snack. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert.
Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk.
Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well.
Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft.
Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.
Pedas should be served at room temperature.
Notes
Pedas can be kept for few days at room temperature and about a month refrigerated.
Keyword Gluten Free, Offering To God, Parsad, Peda
Peda sweet, an exquisite Indian dessert, holds a special place in the hearts of many dessert enthusiasts. The good news is, crafting this delightful treat at home is easier than you might think, especially if you’ve got some whole milk in your kitchen. Now, let’s go step-by-step process on how to make these mouthwatering peda mithai.
Prepare the Paneer:
Start by making paneer by adding lemon juice to half a cup of hot water. Boil milk on medium heat, stirring to prevent burning. When it boils, gradually add lemon juice, stirring gently. Turn off the heat when curds separate from whey. Drain using a cheesecloth-lined strainer, rinse with cold water, and squeeze out excess water. Press wrapped paneer under a heavy pan for 1 hour to remove excess water.
Get Cooking:
Begin by heating a frying pan on medium heat. Once the pan is warm, add a small amount of butter and let it melt until it becomes a golden liquid. Following this, introduce the whole milk into the pan. Sprinkle in a moderate amount of milk powder and incorporate the paneer into the mixture. Thoroughly mix these ingredients together in the pan, ensuring an even distribution. This step helps in the creation of a cohesive and flavorful mixture that will later contribute to the overall texture and taste of the dish.
Stir, Stir, Stir:
Cook the mixture over medium heat, and the key is to keep stirring consistently. Don’t take a break! Keep at it until you notice the mixture changing – it will start to pull away from the sides of the pan, transforming into a dough-like texture. This process usually takes about 12 minutes. When that happens, you’ve successfully created khoya, the essential foundation for making our delicious peda indian sweet.
Cool Off:
Transfer the khoya mixture that you’ve made into a bowl. Let it cool down until it reaches a lukewarm temperature. It’s important not to use it while it’s still hot for the next step in the recipe. Allowing it to cool ensures that the khoya’s texture and consistency are just right for the following stages of the cooking process. This cooling step is crucial to achieve the desired results in your final dish.
Sweet Blending:
Now comes the sweet part! Once the khoya is lukewarm, add in the sugar and cardamom powder. Give it a good mix and start kneading for about a minute until everything blends into a soft dough. A little tip: if you mix the sugar while the khoya is still hot, your Peda indian sweet could turn out a bit too soft. So, let the khoya cool a bit before adding the sweetness!
Shape It Up:
After preparing the khoya mix, divide it into roughly 20 equal portions. Take each portion and shape it into a round ball. Once you have your little balls, gently press them down to create a small, flat patty shape. If you want to enhance the appearance, consider placing a few slices of pistachios on top of each pera sweet. This simple step adds a touch of elegance to your homemade peda sweet, making them not only delicious but also visually appealing.
Serve at Room Temperature:
Your pera sweet are almost ready to be savored! To enhance their delicious taste, allow them to sit at room temperature. This simple step allows the flavors to fully develop, resulting in a more rich and satisfying indulgence. When you’re ready to treat yourself, serve up these delightful indian sweet pedas. You’ll likely find that they disappear swiftly, a testament to their irresistible appeal.
Storage Notes:
Amongst all the indian sweet recipes the Indian sweet peda is one of the most versatile sweets that can last for a few days at room temperature. If you want to savor the sweetness for a more extended period, refrigerate them for about a month.
In summary, making pera sweets at home is a rewarding and surprisingly simple process. From preparing the paneer to shaping the pera indian sweet, every step contributes to the rich flavor and texture of this delightful treat. So, gather your ingredients, follow these easy steps, and indulge in the joy of homemade peda mithai. Enjoy the sweetness!
Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
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 in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 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 ½ 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 namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
After namak paras come to room temperature they should become crisp.
Notes
Namak paras can be stored for one month in airtight containers.
If the Namak paras are cooked on high heat, they will be soft.
Mohan Thal is like a gram flour fudge with a touch of cardamom flavor and topped with sliced almonds. Mohan Thal can be served as a dessert or served with a cup of chai tea. This fudge looking candy is irresistible.
Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
Add the milk. Milk should be warm and rub the mixture again between your both palms.
Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
Mix the milk dough with gram flour mixture together and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
Let it cool and add cardamom powder mix it well.
In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
Cut the mohanthal into 1-inch square shapes while it is still warm. Serve at room temperature.
Notes
Notes: Mmohanthal can be kept for 2 weeks or refrigerate for a month. You May also like Gulab Jamuns, Badam Ki Burfi
Mohan Thal, also known as Besan Barfi, is a traditional Indian dessert that hails from the state of Gujarat. This rich and decadent fudge is made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts.
Mohan Thal is loved for its melt-in-your-mouth texture, aromatic flavor, and irresistible sweetness, making it a favourite treat during festivals, such as Diwali, Ganesh Chaturthi, Holi or Makar Sankranti.
Why make Mohan Thal Burfi
Fun & Savoury: Mohan Thal is a fun and savoury dish that can be enjoyed by everyone and is revered for its sweetness that has a long lasting after taste even even after consuming it 2 hours before.
Rich Flavor Profile: Mohan Thal is infused with the warm and aromatic flavors of cardamom, saffron, and nuts, giving it a rich and complex flavor profile. The combination of sweet, nutty, and spicy notes makes Mohan Thal a truly indulgent and satisfying dessert experience.
Easy to Make: Despite its luxurious taste and appearance, Mohan Thal is surprisingly easy to make at home with just a few simple ingredients. With a bit of patience and practice, you can recreate this traditional Indian sweet in your own kitchen and impress your family and friends.
Other Variations of Burfi:
Til ki Burfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
Carrot 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.
Badam Burfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
Coconut Burfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.
Tips for Making Perfect Mohan Thal (Gram Flour Fudge):
Use Good Quality Ghee: Use high-quality ghee made from pure cow’s milk for the best flavor and texture in Mohan Thal. Ghee adds richness and depth to the fudge and enhances its overall taste and aroma.
Cook on Medium Heat: Cook the gram flour mixture on Medium heat to prevent it from burning while ensuring an even cooking. Stir the mixture constantly to prevent lumps from forming and to achieve a smooth and creamy texture.
Cut into Uniform Pieces: Once the gram flour mixture has set, cut it into uniform pieces using a sharp knife for a neat and professional presentation. Garnish each piece with a sliver of almond or pistachio for an elegant finishing touch.
FAQs about Mohan Thal (Gram Flour Fudge):
How long does Mohan Thal stay fresh?
Mohan Thal can be stored in an airtight container at room temperature for up to 1-2 weeks. For longer storage, refrigerate the fudge in the refrigerator for up to 3-4 weeks or freeze it for up to 2-3 months.
Can I make MohanThal with nuts?
Yes, you can add nuts or substitute them with seeds such as melon seeds or pumpkin seeds if you have nut allergies or prefer a nut-free version of Mohan Thal.
Can I reduce the amount of sugar in Mohan Thal?
Yes, you can reduce the amount of sugar in MohanThal to suit your taste preferences. However, keep in mind that sugar plays a crucial role in the texture and sweetness of the fudge, so adjust the sugar quantity accordingly.
Mohan Thal (Gram Flour Fudge) is an elegant luxurious Indian sweet that’s perfect for celebrating special occasions or satisfying your sweet cravings.
With its rich flavor, melt-in-your-mouth texture, and endless variations, Mohan Thal is sure to become a favorite treat in your household. Whether enjoyed on its own or paired with a cup of chai, Mohan Thal is a timeless classic that’s cherished by sweet enthusiasts everywhere.
Stay tuned for our next exploration into the world of culinary delights!
In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
Let the butter come to the room temperature (butter should be soft not melted)
Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
Add the flour mix to butter and sugar mixture and knead them together to make smooth dough. Divide the dough into about 24 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.
Notes
Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.Serve them with hot cup of chai.Enjoy!
Keyword Biscuit, Cookies, Eggless, Kid Friendly, Tea Time Snack
The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.Serves 4 to 6.
3Tbsppistachios and almondssliced or crushed, pista, badam
1Tbspraisinskishmish
Instructions
Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
When the rice comes to boil, reduce the heat to low and cover.
Let the rice cook for about 15 minutes, or until the water has evaporated.
While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
Savor the Aromatic Bliss: Sweet Saffron Rice – A Delightful Indian Treat
Sweet saffron rice is a delectable, gluten free and aromatic dessert that originates from Indian cuisine. It features fragrant basmati rice cooked with saffron-infused syrup and a blend of spices, resulting in a rich and flavorful dessert or sweet treat. The saffron lends a vibrant golden hue and a distinct floral flavor to the dish, while the nuts and dried fruits add texture and depth. This delightful dessert is often served on special occasions, festivals, or as a comforting indulgence any time of the day.
1. Nutty Roasting: Enhancing Flavor for Sweet Saffron Rice
Begin your journey of crafting sweet saffron rice by imparting a rich nuttiness to the dish. In a pan over medium heat, dry roast the almonds, pistachios, and raisins until the raisins puff and the nuts undergo a slight color change. This step not only intensifies the flavors of the nuts but also adds a delightful crunch and texture to your saffron sweet rice, elevating its overall appeal.
2. Indian Sweet Rice Recipe: Setting the Stage for Saffron Sweetness
In a saucepan, combine rice, water, a cinnamon stick, and a pinch of salt over medium-high heat. As the ingredients come to a gentle boil, prepare the canvas for the infusion of saffron’s golden hue and aromatic essence into your Indian sweet rice recipe.
3. Simmering Brilliance: Cooking the Rice to Perfection
Once the rice mixture reaches a boil, reduce the heat to low and cover the saucepan. Allow the rice to simmer for approximately 15 minutes or until the water has evaporated, ensuring each grain is cooked to perfection. This crucial step lays the foundation for the sumptuous texture and delightful flavor profile of your saffron rice Indian delicacy.
4. Saffron Infusion: Creating the Signature Sweetness
While the rice undergoes its transformation, prepare the decadent saffron-infused syrup in a separate saucepan. Combine milk, butter, sugar, saffron strands, cloves, and cardamom over medium heat, stirring until the sugar dissolves and the aromatic spices release their essence. This fragrant mixture sets the stage for the indulgent sweetness that defines your kesar rice experience.
5. Harmonious Fusion: Merging Nutty Goodness and Sweetness
Once the rice and saffron syrup are ready, it’s time to bring together the elements of your sweet saffron rice. Gently fold the roasted nuts mixture and the fragrant saffron syrup into the cooked rice, using a spoon to ensure even distribution without mashing the grains. This harmonious fusion of flavors and textures creates a symphony of taste in every bite of your Indian sweet rice recipe.
6. Final Simmer: Infusing Depth of Flavor
Cover the saucepan once more and allow the saffron sweet rice to simmer over very low heat for an additional 3 to 4 minutes. This final step ensures that the flavors meld together seamlessly, infusing every grain of rice with the richness of saffron and the nutty crunch of almonds and pistachios.
7. Culinary Crescendo: Serving Sweet Saffron Rice in All its Glory
Turn off the heat and let the sweet saffron rice rest, covered, for a few more minutes before serving. This brief interlude allows the flavors to further develop, culminating in a dish that’s not just a treat for the taste buds but a celebration of the vibrant culinary heritage of India. Enjoy your saffron rice Indian delicacy or kesar rice as a delightful dessert or a comforting indulgence any time of the day.
Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy!This recipe will serve 4
Drain the water and wash with cold water, and pat dry them.
Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth.
Take out the Chocolate Pudding into a covered bowl.
Refrigerate for at least an hour before serving.
Notes
Serving SuggestionsWhen it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread.Suggested Recipes
Many sweets are made using paneer, which is freshly made homemade Indian cheese. Paneer Pethe Ka Ladoo is delicious and easy to make. This recipe was suggested by my friend Usha, who lives in Jaipur. I must say I really enjoy paneer-based sweets, which include Rasgullas, Ras Malai, Sandesh and many more! I decided I would give a paneer-based dessert a try, Paneer Petha Ladoo. Paneer desserts are considered very classy and for a sophisticated palate. They also are typically very refreshing, delicious, and easy to make. Another reason I like to make paneer sweets is because it is very difficult to mess up the recipe! You can start with one recipe for a paneer dessert and then if it doesn't turn out right, it is very easy to fix and come up with a new recipe! Another favorite dessert of mine is Petha, which is a famous sweet from Agra (India). Petha is made from white pumpkin and sugar. These ingredients together are simply delicious. Enjoy!Recipe will make about 12 Ladoo.
Drin the whey from paneer well and knead the paneer until the paneer is almost rolls into smooth soft dough.
In a flat frying pan add paneer, petha and cardamom mix it. Turn the heat to low and cook the paneer mixture stirring and pressing continuously until paneer starts coming together as soft dough. This should take about 4-5 minutes.
Turn off the heat and keep mixing the paneer like you are making dough. 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 crumbly.
Turn off the heat and transfer the mixture to the plate, let the mix sit for about 5 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls. Garnish with pistachios.
Notes
I am using homemade paneer, you can refer to my video how to make the paneer which I have done earlier. I am also using dry petha sweet which is available in Indian grocery store, you can also use canned Petha sweet. If you are using canned petha, drain the syrup, and lightly pat dry.
Kheer is a very traditional Indian dessert and is enjoyed by people of all ages. Kheer is made in many different ways using rice, different nuts, and vegetables but milk is the main ingredient to make kheer. I have been wanting to make rice kheer for my son who happens to be vegan and loves kheer. This is my version of vegan kheer: instead of milk, I used almond and coconut milk. After trying many different dairy free milk, this was the best combination I enjoyed. This recipe is also quick and easy to make and is delicious. You don’t have to be vegan to enjoy this kheer.This recipe will serve 4.
Use heavy bottom pan to make kheer. Put all the ingredients except saffron, in the pan, rice, coconut milk, almond milk, sugar, almonds, pistachios, raisins, and cardamom powder.
Mix it well and bring it to boil on medium high heat.
After the kheer is boiling, lower the heat to low-medium and let it cook for about 20 minutes. Do stir the kheer a few times in between to scrapes the sides of the pan.
I prefer the thicker consistency of kheer just like porridge consistency, but you can adjust the consistency of the kheer to your taste. Turn off the heat. The kheer is now ready,
Add a few strands of saffron on the top. You can serve this vegan rice kheer warm or chilled.
Notes
Please check out my other vegan dessert recipes namely:
Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people.
In a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well.
Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes.
Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin.
Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying.
Cut each of the rolled dough into about 1/2-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 1-1/2 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 paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes.
After Spicy Namak Paras come to room temperature they should become crisp.
Notes
Experimenting and making the recipes to your taste is the best part of cooking.Try different variations by adding your choice of flavors.
Instant Badam Burfi, or Almond Candy is a quick and easy recipe that will satisfy the entire family! The best part of this recipe is that involves absolutely no cooking. This is the time of the year when we are all busy celebrating the holidays. Of course, this year will look a little different, but we can always make the best of this situation.Since we are all busy with work and family responsibilities, I wanted to make a quick and easy dessert that is both delicious and sweet. Badam Burfi is just that. All you need is less than 10 minutes to make this delicious Burfi. After trying this recipe a few times, I was surprisingly satisfied with the way it turned out! I wish I had thought of this recipe before. During the holidays, homemade sweets make the best holiday gift for family and friends. The main ingredients are almond flour and condensed milk. Enjoy!
In a bowl mix almond flour pistachios and cardamom powder. Add condensed milk mix it with a spoon then lightly oil your finger and make it smooth like dough.
I am using Ziplock to roll the Burfi. Cut the Ziplock bag in two, put the almond dough in the center of one piece and cover it with another piece.
With your palm press it to make a Pattie then roll it into quarter-inch thick. Note: try to keep in rectangle shape because we are going to cut them in the square.
Remove the top wrap and spread evenly sugar and cover it again and lightly roll t again. Note: this will make sugar stick to burfi.
Cut them into your preferred size. Wait for about fifteen minutes and then remove it. Almond burfi is ready.
Notes
Adding grainy sugar gives nice texture to burfi and add little needed sweetness.
