Manjula's Kitchen

Category: Special Occasion Recipes

Special Occasion Recipes: Celebrate with Delicious Indian Vegetarian Dishes

In Indian culture, food is an integral part of every celebration, festival, and special occasion. Whether it’s a grand wedding, a religious festival, or a simple family get-together, the menu is always elaborate, reflecting the richness of the Indian culinary heritage. Special occasions call for special dishes, and when it comes to Indian cuisine, the options are endless. From mouth-watering appetizers to sumptuous main courses and decadent desserts, Indian vegetarian recipes can make any celebration truly unforgettable.

The Importance of Food in Indian Celebrations

Food plays a central role in Indian celebrations, symbolizing prosperity, happiness, and togetherness. Each dish is thoughtfully prepared, using ingredients that are in harmony with the occasion’s significance. Traditional recipes passed down through generations often take center stage, with a focus on flavors, textures, and presentation.

Indian vegetarian cuisine, in particular, offers a wide range of options that cater to various dietary preferences and religious practices. These recipes are not only delicious but are also steeped in cultural and regional significance, making them ideal for special occasions.

Must-Try Indian Vegetarian Recipes for Special Occasions

Paneer Lababdar

Paneer Lababdar is a rich and creamy dish made with paneer (Indian cottage cheese) cooked in a tomato-based gravy. The addition of cream and butter gives it a luxurious texture, making it perfect for a festive meal. Serve it with naan or pulao for a complete experience.

Dum Aloo

Dum Aloo is a popular dish from North India, where baby potatoes are cooked slowly in a spicy yogurt-based gravy. The slow cooking process, known as “dum,” ensures that the flavors are deeply infused into the potatoes, making it a favorite for special occasions.

Malai Kofta

Malai Kofta is a classic dish that features soft, melt-in-the-mouth koftas (dumplings) made from paneer, potatoes, and nuts, simmered in a creamy tomato gravy. It’s a dish that’s sure to impress your guests and is often served at weddings and celebrations.

Pulao with Nuts and Raisins

A fragrant and flavorful rice dish, pulao is often prepared with a variety of spices, nuts, and raisins. This dish is a staple at Indian weddings and festivals, offering a delightful combination of sweet and savory flavors.

Gajar Ka Halwa

No Indian celebration is complete without dessert, and Gajar Ka Halwa (carrot pudding) is a must-have. Made with grated carrots, milk, sugar, and ghee, this dessert is garnished with nuts and is often served during Diwali and other festive occasions.

Puran Poli

Puran Poli is a traditional Maharashtrian sweet flatbread stuffed with a filling made from chana dal (split chickpeas) and jaggery. This delicacy is commonly prepared during festivals like Holi and Ganesh Chaturthi and is enjoyed by people of all ages.

Kofta Biryani

Biryani is synonymous with celebration, and Kofta Biryani adds a vegetarian twist to this classic dish. Made with spiced koftas, basmati rice, and aromatic spices, this dish is layered and slow-cooked to perfection, making it ideal for festive gatherings.

Dahi Bhalla

Dahi Bhalla is a popular North Indian snack made from deep-fried lentil balls soaked in yogurt and topped with chutneys and spices. This dish is a favorite during festivals like Holi and Diwali and is loved for its tangy and sweet flavors.

Shahi Paneer

Shahi Paneer is a royal dish that lives up to its name. “Shahi” means royal, and this dish is made with paneer cooked in a rich and creamy gravy of cashews, almonds, and cream. It’s a dish that is often reserved for the most special occasions.

Kheer

Kheer, a rice pudding, is one of the most beloved Indian desserts, often prepared for festivals and celebrations. Made with rice, milk, sugar, and flavored with cardamom and saffron, kheer is garnished with nuts and dried fruits, making it a fitting end to a celebratory meal.

Tips for Planning a Special Occasion Menu

Balance the Menu: Ensure that your menu has a good mix of appetizers, main courses, and desserts. Include a variety of flavors and textures to keep your guests engaged.

Consider Dietary Preferences: Indian cuisine offers a range of vegetarian options, but it’s also important to consider other dietary needs, such as vegan or gluten-free preferences.

Plan Ahead: Special occasion meals often require elaborate preparation. Plan your menu in advance and do as much prep work as possible the day before the event.

Presentation Matters: The way you present your food can enhance the dining experience. Use garnishes, elegant serving dishes, and thoughtful plating to make your dishes visually appealing.

Conclusion

Indian vegetarian cuisine offers a rich tapestry of flavors and dishes that are perfect for any special occasion. Whether you’re celebrating a wedding, a festival, or just gathering with loved ones, these recipes will add a touch of festivity and joy to your table. From creamy paneer dishes to decadent desserts, each dish is crafted to make your celebration memorable.

For more special occasion recipes, visit Manjula’s Kitchen – Special Occasion Recipes. Explore a world of flavors and find the perfect dishes to make your celebration truly special.

  • Cauliflower Pickle

    Cauliflower Pickle

    Cauliflower Pickle

    Cauliflower pickle is a great condiment to serve with any meal or with sandwiches.
    5 from 1 vote
    Print Recipe
    Course Chutney
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 large cauliflower
    • 3 green chili sliced
    • 1 1/2 tbsp salt
    • 1 1/2 tbsp coarsely ground mustard seeds (rai)
    • 1 tbsp coarsely ground fennel seeds
    • 1/2 tbsp red chili powder (adjust to taste)
    • 1/4 tbsp turmeric (haldi)
    • 1/8 tbsp asafetida (hing)
    • 1 tbsp lemon juice
    • 3 tbsp mustard oil or olive oil

    Instructions
     

    • Cut the cauliflower in small florets, (Should be about four cups of cauliflower).
    • Wash the cauliflower and pat dry, spread the cauliflower over the towel for at least an hour to air dry, ensuring the cauliflower don’t have any excess water.
    • Mix all the ingredients together with the cauliflower and let it marinate for 2 to 3 hours before serving.
    • Pickle can be refrigerated for about one week.
    Keyword Cauliflower Pickle
    Tried this recipe?Let us know how it was!
  • Falafel Sandwich

    Falafel Sandwich

    Falafel

    Falafel Sandwich

    Falafel is a popular Middle Eastern chick pea patty sandwich. Falafel is stuffed in pita bread with salad and sauce.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Course sandwich
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup dried chick peas (garbanzo, kabli chana)
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili
    • 1/4 inch piece of ginger
    • 1 1/2 tbsp salt adjust to taste
    • 1 tbsp cumin seeds
    • 1 tbsp red chili flakes
    • 1/4 cup all purpose flour (plain flour, maida)
    • Also need oil to fry
    • 1/4 cup sesame seeds
    • 1 1/4 tbsp salt adjust to taste
    • 2 tbsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tbsp cumin seeds
    • 2 tbsp chopped parsley
    • 2 tbsp chopped cilantro
    • 1 green chili adjust to taste
    • 1/4 cup water use as needed
    • 2 cup of thinly sliced lettuce
    • 2 medium size chopped tomatoes
    • 1/2 cup chopped cucumber
    • 4 pocket pita bread

    Instructions
     

    • In a small frying pan dry roast the sesame seeds on medium heat for 2-3 minutes.
    • mix all the ingredients and blend to make a pourable paste use water as needed
    • Keep it aside.
    • Soak the chickpeas in 4 cups of water over night. After soaking chickpeas will be about 2 and half time in volume.
    • In pressure cooker add chickpeas with the 3 cups of water. Close the cooker and put the pressure on.
    • Cook on medium high heat.
    • As pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
    • Close the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be just tender not very soft.
    • Drain the water and let it cool; combine all the ingredients for falafel grind using food processor, mixture should be grainy. If needed add few spoons of water.
    • Divide the mixture in 24 equal parts or make them as desired size patties.
    • Heat oil in a frying pan on medium high heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put small piece of dough in oil. The dough should come up but not change color right away.
    • Slowly drop the falafel patties in the oil and fry until they are brown in color both sides. It should take about 5-6 minutes to cook each batch.
    • Keep the patties aside.

    Notes

    Serving suggestion
    1. Take pita bread and heat over the skillet on medium high heat both sides lightly.
    2. Slice the pita bread from center in half take one part and open from center looking like a pocket.
    3. Fill the pita pocket with chopped lettuce so it 1/3 full. Next add some chopped tomatoes and cucumber.
    4. Pour about one tablespoon of tahini sauce, 3 to 4 pieces of falafel and again tahini sauce.
    5. It’s best to serve the sandwich with hot falafels. Falafels can be easily re-heated before serving using an oven or toaster oven.
     
    Variation
    Serve the falafel over green salad use the tahini sauce as a dressing.
    Keyword sandwiches
    Tried this recipe?Let us know how it was!
  • Mango Chutney

    Mango Chutney

    Mango Chutney

    Mango Chutney (Mango Relish, Aam Ka Lacha)

    Mango chutney is a lightly spiced, sweet and sour relish with a chunky texture that makes a perfect vegan condiment.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Chutney
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 raw green cooking mangos peeled and shredded (about 3 cups of shredded mango)
    • 2 tbsp oil
    • 1 tbsp nigella (onion seeds or kalonji)
    • 4 whole dry red chilies
    • About 1 tbsp thinly sliced ginger
    • About 2 tbsp golden raisins
    • 1/2  tbsp chili powder
    • 2 tbsp salt
    • 1 cup sugar

    Instructions
     

    • Wash and dry the mangos. Peel the skins off and shred the fruit.
    • Heat oil in a sauce pan over medium heat. Add nigella (kalonji) and whole red chili, stir for few seconds.
    • Add raisins and stir for a few seconds.  Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix well.
    • When the mango mix comes to a boil, cover the pot and turn the heat down to low medium.
    • Cook for ten minutes, until mangos are tender but not mushy.
    • The finished Chutney has a lovely color.
    • Cool  the chutney and store it in a glass jar.
    • Refrigerated, the chutney will last for months.

    Notes

    Tips
    It is important to get the right mangos for chutney. Cooking mangos are different from the mangos we eat.  For best results, the mangos should be very firm.  Slices should be white and sour.
    Tried this recipe?Let us know how it was!
  • Aloo Naan

    Aloo Naan

     

    Aloo Naan

    Aloo Naan (Stuffed Potato Naan)

    Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 cup of All Purpose flour (Plain flour or maida)
    • 1 tbsp active dry yeast
    • 1 tbsp salt
    • 1 tbsp sugar
    • Pinch of baking soda
    • 2 tbsp of oil
    • 2 tbsp yogurt (curd or dahi)
    • About 3/4 cup lukewarm water use as needed
    • 2 medium potatoes
    • 1 tbsp salt adjust to taste
    • 1/2  tbsp cumin seeds (Jeera)
    • 1/2 tbsp mango powder (amchoor)
    • 1 chopped green pepper
    • 2 tbsp chopped cilantro (hara dhania)
    • 1/2  tbsp garam masala – optional
    • 2 tbsp of oil
    • 2 tbsp of clear butter or ghee to butter the Naan
    • 1/4  cup All Purpose flour for rolling

    Instructions
     

    • Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
    • Add sugar, salt and baking soda to the flour and mix well.
    • Add the oil and yogurt mix it well, this will become crumbly dough.
    • Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
    • Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
    • Boil 2 medium potatoes until they are tender.
    • Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
    • Next peel the skin off and mash the potatoes.
    • Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

    Notes

    Making Naan
    1. Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.
    2. Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
    3. Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
    4. Let the filled balls settle for 3 to 4 minutes before rolling them.
    5. Next turn the oven to high broil.
    6. Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
    7. You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
    8. Take naan out of the oven and brush lightly with clear butter (ghee).
    9. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.
     
    Notes
    1. If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
    2. If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.
     
    Serving Suggestions
    Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!
    Keyword naan
    Tried this recipe?Let us know how it was!
  • Spinach Salad

    Spinach Salad

    Spinach Salad

    Spinach Salad

    This is a delicious quick & easy and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • About 4 cup chopped spinach
    • 2 tomatoes
    • 1 apple
    • 1/4 cup  feta cheese (optional)
    • 1/4 cup  walnuts
    • 2 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 1 tbsp lemon juice
    • 1 tbsp ginger juice
    • 1 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp black pepper
    • About 2 tbsp water adjust as needed

    Instructions
     

    • Wash the spinach and pat dry and chop them coarsely. Keep aside.
    • Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
    • Next peel and cut the apples in small pieces.
    • In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.

    Notes

    Dressing:
    1. Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.
    2. Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.
    3. Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!
     
    Suggested Variations:
    1. Tomatoes can be replaced with strawberries.
    2. Walnuts can be replaced with roasted peanuts
    Keyword Healthy Salad
    Tried this recipe?Let us know how it was!
  • Apple Jalebi

    Apple Jalebi

    Apple Jalebi

    Apple Jalebi (Apple Fritters)

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 2 apples peeled and sliced them in thin rings
    • 3/4 cup  all purpose flour (plain flour, maida)
    • 1/2 tbsp dry yeast
    • 1/2 tbsp sugar
    • 1 tbsp oil
    • Oil to fry
    • 1 1/4  cup sugar
    • 1 cup water
    • 1/4 tbsp lemon juice
    • 1/4 tbsp cardamom powder
    • 1 tbsp blenched and sliced pistachios

    Instructions
     

    • 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 crystallizing
     
    Making the jalebis:
    1. 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.
    2. 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.
    3. Fry the jalebi in small batches. The jalebi will take about 4 to 5 minutes to cook.
    4. Turn them occasionally. Fry the jalebi until both sides are golden-brown.
    5. Transfer them into the warm syrup.
    6. 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.
    7. Garnish with sliced pistachios.
    8. Serve hot.
     
    Variations:
    Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
    Keyword Apple, jalebi
    Tried this recipe?Let us know how it was!
  • Baingan Bharta

    Baingan Bharta

    Baingan Bharta

    Baingan Bharta (Eggplant)

    Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish served as a main course for lunch or dinner. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course vegan
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1 Eggplant (should be big and fat)
    • 2 medium size tomatoes
    • 1/2 cup   red bell pepper cut in small pieces (capsicum)
    • 1 green chili
    • 1/4  inch piece of ginger
    • 3 tbsp oil
    • Pinch of asafetida
    • 1 tbsp cumin
    • 1 tbsp coriander powder
    • 1/2 tbsp turmeric
    • 1/2 tbsp red chili
    • 1 tbsp sat adjust to taste
    • 1/4 tbsp garam masala
    • 2 tbsp chopped cilantro to garnish

    Instructions
     

    • Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
    • Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
    • Blend the tomatoes, ginger and green chili.
    • Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
    • Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
    • After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
    • Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
    • Cook for about 8 to 10 minutes.
    • Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
    • Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!
    Keyword Baingan Bharta
    Tried this recipe?Let us know how it was!
  • Kalakand

    Kalakand

    Kalakand

    Kalakand, Traditional Milk Dessert

    Kalakand is a tasty sugary snack which is very traditional and a delicious dessert, made with whole milk, variation of burfi, and is soft and grainy in texture.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 8 cups or 2 quart milk
    • 1/2 cup sugar
    • 3 tbsp lemon juice (for making paneer)
    • 1 tbsp sliced almonds for garnishing

    Instructions
     

    Making Paneer

    • Mix lemon juice in 1/4 cup of hot water and put aside.
      Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. As the milk comes to  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. This process takes out the sourness from the lemon.
      To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

    Making Kalakand

    • Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
    • Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
    • Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
    • Pour it over greased plate keeping about half inch thick. Let it cool for about one hour. Cut the kalakand in squares.

    Notes

    Tips: Make sure to wet the pan inside and put few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
    If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.
    you may also enjoy Chum chum, Besan ki Burfi
    Tried this recipe?Let us know how it was!

  • Fruit Cream

    Fruit Cream

    Fruit Cream

    Fruit Cream

    Fruit Cream is a quick and easy colorful chilled dessert made with fruits and cream. This is a perfect dessert for hot summer days.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 2 cup cool whip
    • 1/2 cup  sour cream
    • 1/4 cup  sugar
    • 1 mango peeled and diced
    • 1 orange sliced
    • 1/2 cup  pineapple diced
    • 1/4 cup strawberries sliced
    • 1/4 cup grapes sliced
    • 1/2  banana sliced
    • 1 tbsp crushed walnut
    • 1 tbsp sliced or chopped almonds
    • 2 strawberry sliced for garnishing

    Instructions
     

    • In a chilled bowl mix cool whip, sour cream and sugar.
    • Fold all the fruits and nuts slowly into the cream.
    • Garnish with strawberries.

    Notes

    Tips:
    1. Slice and add the banana just before serving so banana doesn’t brown.
    2. Mango should be ripe and should not have too many fibers.
    3. Cool Whip can be substituted with whipping cream or heavy cream. Whip the cream until its aerated like cool whip.
     
    Variations:
    • I am using my favorite fruits, you can you can your favorites.
    • Other fruit that will go well are peaches, apples, nectarines, pairs, melons, kiwi etc.
    Keyword fruit cream
    Tried this recipe?Let us know how it was!
  • Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.
    No ratings yet
    Print Recipe Pin Recipe
    Course rice
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 1 cup long-grain rice, preferably Basmati
    • 2 cup water
    • 1/4 tbsp salt
    • 1 tbsp oil
    • 2 pinch saffron
    • 2 tbsp milk

    For the Vegetable gravy:

    • 2 tbsp oil
    • 1/4  tbsp asafetida (hing)
    • 1 tbsp cumin seed (jeera)
    • 4 medium chopped tomatoes
    • 1 green chili finely chopped
    • 1 tbsp fine shredded ginger
    • 1 cup yogurt
    • 1/2 tbsp red chili powder
    • 1/2 tbsp turmeric
    • 1/2 cup cubed paneer
    • 2 cup sliced cauliflower
    • 1/2 cup  sliced carrots
    • 1/2  cup chopped green beans
    • 1/2  cup chopped green bell pepper
    • 2 tbsp cashew nuts broken into pieces
    • 1 tbsp salt adjust to taste
    • 2 tbsp chopped mint leaves

    For Garnish:

    • 1 tbsp garam masala
    • 4 tbsp melted butter
    • 2 tbsp sliced almonds

    Instructions
     

    making Rice:

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes before cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
    • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

    Vegetable And Gravy:

    • Blend tomatoes to make a puree.
    • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder – mix it well.
    • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
    • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

    Prepare The Biryani:

    • Preheat the oven to 350 degrees Fahrenheit.
    • Take a baking glass dish 9" x 9" or about the same size round bowl.
    • Put half of the cooked vegetables into the baking dish.
    • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
    • Pour the remaining vegetables evenly over the rice.
    • Spread the remaining rice evenly over the vegetables.
    • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
    • Cover the pan and bake for about 30 minutes.

    Notes

    Tips:
    • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
    Serving Suggestion:
    • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
    Variations:
    • Vegetables can be added and subtracted to your choice.
    • Saffron and mint are key ingredients for biryani.
    Keyword briyani
    Tried this recipe?Let us know how it was!

    A mouthwatering Recipe to make Vegetable Biryani by Manjula’s Kitchen 

    Vegetable Biryani, a gluten-free delight, is a lavish rice dish featuring spiced vegetables. Enhanced by the alluring saffron aroma, this biryani is a perfect party recipe. Originating from Mughal cuisine, it has seamlessly integrated into Indian kitchens, making it an ideal choice for formal dinners or as a satisfying main meal. Vegetable Biryani is best served with pickles, raita, chutney, and even salads

    Preparing Rice for Vegetable Biryani Recipe: A Fundamental Step 

    To kickstart the vegetable biryani recipe, meticulously wash the rice, ensuring clarity by changing the water several times. This crucial step ensures a clean base for the biryani. For optimal fluffiness, soak the rice for a minimum of 15 minutes before cooking. Once soaked, drain the rice and transfer it to a saucepan. Add water, a hint of oil, and a dash of salt, bringing the mixture to a vigorous boil. After achieving a boil, reduce the heat to low, cover the pan, and let the rice cook for approximately 15 minutes. The goal is to tender rice with evaporated water. Conclude this biryani vegetable recipe by turning off the heat and delicately fluffing the rice with a fork, creating the perfect base for your vegetable biryani.

    Recipe to make Vegetable Biryani: Marinating Vegetables 

    Begin the recipe to make vegetable biryani by preparing vegetables and blending tomatoes into a puree, laying the foundation for a rich gravy. In a separate bowl, concoct a flavorful mix by combining yogurt, ginger, green chili, salt, turmeric, and chili powder. Stir this amalgamation well before introducing a vibrant array of vegetables—cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili. Allow this vegetable medley to marinate in the yogurt-infused blend for a harmonious union of flavors, enhancing the overall taste profile of your vegetable biryani.

    Creating Flavorful Vegetable Gravy: A Crucial Element in Your Biryani Vegetable Recipe 

    To craft the delectable vegetable gravy, commence by heating oil in a saucepan. Gauge the oil’s readiness by adding a cumin seed; if it cracks right away, the oil is prepared. Infuse the oil with asafetida and cumin seeds. Once these seeds crackle, introduce the tomato puree to the pan, covering it to prevent splattering. Cook the tomato mixture on medium-high heat until it reduces by half, exuding a rich, concentrated flavor. At this point, introduce the marinated vegetables to the tomato puree, letting them simmer and meld their tastes for 10 to 12 minutes. Stirring intermittently ensures even cooking, resulting in tender yet distinct vegetables for your biryani.

    Preheating and Assembling: Recipe to make Vegetable Biryani 

    As your culinary masterpiece takes shape, preheat the oven to 350 degrees Fahrenheit, creating an ideal environment for the final melding of flavors. Choose a 9″ x 9″ baking glass dish or a similar-sized round bowl as the canvas for your biryani. Commence the assembly by placing half of the cooked vegetables into the dish, forming the first layer of your flavorful creation. Spread half of the cooked rice evenly over the vegetables, creating a balanced harmony of textures. Elevate the aromatic profile by sprinkling mint and garam masala over the rice. Repeat this process with the remaining vegetables and rice, building layers that promise a symphony of tastes in every bite.

    Baking the Perfect Vegetable Biryani: Culmination of Vegetable Biryani Recipe 

    As the assembly reaches its pinnacle, cover the pan, signifying the transition to the baking phase. Slide the dish into the preheated oven and let the magic unfold for about 30 minutes. This careful baking period allows the flavors to intermingle, creating a cohesive and mouth-watering vegetable biryani. The final touch involves sprinkling sliced almonds evenly over the rice, infusing a delightful nuttiness. Drizzle melted butter over the entire dish, ensuring a sumptuous and aromatic finish to your vegetable biryani. The result is a culinary masterpiece that delights the senses and satisfies the palate.

  • Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti is made with whole-wheat flour and traditionally cooked bread in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor. These are great to eat with gravy and vegetable preparations such as dal makhani, matar paneer etc.
    Recipe make 4 Rotis.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 4 roti

    Ingredients
      

    • 1 cup whole wheat flour
    • ¼ cup all purpose flour maida
    • ¼ tsp baking soda
    • ½ tsp salt
    • ¼ tsp sugar
    • 1 ½ Tbsp oil
    • ¼ cup yogurt
    • 1/4 cup water as needed

    Also needed:

    • ¼ cup whole wheat flour for rolling
    • 2 Tbsp ghee clear butter

    Instructions
     

    • Mix the flour, baking soda, sugar, and salt together.
    • Next add the oil and yogurt and mix to make crumbly dough.
    • Add water as needed and mix to make smoother dough.
    • Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
    • Let the dough rest for at least 30 minutes.
    • Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
    • Next turn the oven to high broil.
    • Divide the dough into four equal parts.
    • Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
    • Roll each dough piece into 6-inch circles.
    • If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
    • Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
    • You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
    • Take roti out of the oven and brush lightly with clear butter (ghee).
    • Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.

    Notes

    Serving Suggestions
    • Serve the roti hot!
    • Serve Tandoori Roti with dal, or any gravy-based dish and a side of sukhi subji complimented with chilled yogurt raita.
    Keyword clay oven, flatbread, naan, outdoor, Roti, tandoor, tandoori
    Tried this recipe?Let us know how it was!

    Ah, Tandoori Roti, the epitome of Indian bread-making mastery! Originating from the depths of tandoor ovens, these round, slightly charred breads boast a heavenly aroma and a tantalizing taste that’s hard to resist. Whether you’re enjoying them with creamy curries or savoring them on their own, Tandoori Rotis are sure to transport your taste buds to culinary nirvana.

    Tips for Making Perfect Tandoori Roti:

    Knead with Love: Start by kneading a soft and pliable dough using whole wheat flour, water, and a pinch of salt. The key to soft Tandoori Rotis lies in the dough, so don’t skimp on the kneading process. Channel your inner baker and knead with love!
    Rest and Relax: Allow the dough to rest for at least 30 minutes, covered with a damp cloth or plastic wrap. This resting period allows the gluten to relax, making the dough easier to roll out and resulting in softer rotis.
    Roll with Care: Divide the dough into equal portions and roll each portion into a smooth ball. Dust your work surface with flour and roll out each ball into a thin, round roti. Aim for a thickness of about 1/8 inch for that perfect balance of softness and chewiness.
    Heat Things Up: Preheat your oven to the highest temperature setting, ideally with a pizza stone or baking sheet placed inside. This ensures that your Tandoori Rotis bake quickly and develop that coveted charred exterior.
    Embrace the Char: Once your oven is preheated, carefully transfer the rolled-out roti onto the hot pizza stone or baking sheet. Let them bake for a few minutes until they puff up and develop those beautiful charred spots. Don’t be afraid to embrace the char— it adds depth of flavor and authenticity to your Tandoori Rotis.
    Brush with Love: As soon as your Tandoori Rotis come out of the oven, brush them generously with ghee or oil for a touch of richness and shine. This step not only enhances the flavor but also keeps the rotis soft and moist.

    Suggestions for Serving Tandoori Roti:

    Pair your freshly baked Tandoori Rotis with aromatic curries like butter paneer, paneer tikka masala, or dal makhani for a truly indulgent meal experience.
    Don’t forget to serve them alongside cooling accompaniments like cucumber raita or mint chutney to balance out the spices and add a refreshing touch to your meal.
    For a simple yet satisfying snack, tear off a piece of Tandoori Roti and dip it into your favorite dips or spreads, such as hummus or tzatziki.

    Benefits of Enjoying Tandoori Roti:

    Nutritious and Wholesome: Tandoori Rotis made with whole wheat flour are rich in fiber, vitamins, and minerals, making them a nutritious choice for any meal.
    Versatile and Adaptable: Tandoori Rotis can be enjoyed with a wide range of dishes, from creamy curries to grilled meats and veggies, making them a versatile addition to any menu.
    Authentic and Flavorful: Nothing beats the smoky aroma and distinct flavor of Tandoori Rotis baked in a hot tandoor oven. Recreate the magic at home and transport your taste buds to the streets of India with every bite.

    Variations of Tandoori Roti:

    While the classic Tandoori Roti is a timeless favorite, there are endless variations and creative twists to explore. Some popular variations include:

    Herb Tandoori Roti: Elevate the flavor of your Tandoori Rotis with a blend of fresh herbs like cilantro, mint, or parsley mixed into the dough for a burst of freshness in every bite.
    Stuffed Tandoori Roti: Take your Tandoori Rotis to the next level by stuffing them with flavorful fillings like spiced potatoes, paneer, or minced meat before baking. Simply roll out the dough, add the filling, seal the edges, and bake until golden brown and cooked through.

    FAQs (Frequently Asked Questions) about Tandoori Roti:

    Q: Can I make Tandoori Roti without a tandoor oven?

    A: Absolutely! While nothing quite compares to the authentic smoky flavor of Tandoori Rotis baked in a tandoor oven, you can achieve similar results using a hot oven or grill. Simply preheat your oven or grill to the highest temperature setting and follow the same baking process as described earlier.

    Q: Can I freeze Tandoori Roti for later use?

    A: Yes, you can freeze Tandoori Rotis once they are cooled completely. Stack them between layers of parchment paper or aluminum foil, wrap them tightly in plastic wrap, and store them in an airtight container or resealable plastic bag in the freezer. To reheat, simply thaw them in the refrigerator overnight or warm them up on a hot skillet or grill before serving.

    Q: Can I make Tandoori Rotis with gluten-free flour?

    A: While traditional Tandoori Rotis are made with whole wheat flour (atta), you can experiment with gluten-free flours like rice flour, chickpea flour, or a gluten-free flour blend to make gluten-free Tandoori Rotis. Keep in mind that the texture and flavor may vary slightly, so it may take some trial and error to achieve the perfect gluten-free version.

    In conclusion, Tandoori Roti is not just a bread—it’s a culinary adventure waiting to be explored. With its smoky aroma, soft texture, and versatile nature, Tandoori Roti has the power to raise any meal from ordinary to extraordinary. So, don your apron, fire up the oven, and get ready to embark on a flavorful journey through the vibrant world of Indian cuisine with Tandoori Roti as your trusty companion.

  • Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake is an easy and delicious dessert recipe and this can be served any time of the day, and for any party occasion.
    3.20 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine Fusion
    Servings 6 people

    Ingredients
      

    • 1-1/4 cups all purpose flour plain flour, maida
    • 1/2 can (7oz) sweetened condense milk
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp cardamom powder
    • 1/4 tsp salt
    • 1/2 cup melted butter
    • 1 can 20oz crushed pineapple

    Instructions
     

    • Preheat the oven at 325 degrees (F).
    • Grease 8×8 inches cake pan
    • Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
    • Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
    • In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk. Gently fold every thing together.
    • Pour the mixture in greased cake pan.
    • Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
    • Remove the cake from the oven and let it cool off for few minutes only.
    • Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
    • Prick the cake several places with a fork. Brush the top of the cake generously with the leftover pineapple juice while still hot.
    • Let cake cool before slicing the cake..
    Tried this recipe?Let us know how it was!
  • Muthia

    Muthia

    Muthia (Steamed Dumpling)

    Muthia (Steamed Dumpling)

    Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage, and spices. They make a tasty appetizer or snack.
    Serves 4.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Muthia

    • ½ tsp sugar
    • ⅛ tsp citric acid
    • 4 cup cabbage very fine shredded
    • 1 cup gram flour basen (available in Indian grocery stores)
    • 2 Tbsp whole wheat flour
    • 2 Tbsp chopped fenugreek leaves can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi fenugreek can also be replaced with chopped cilantro (hara dhania)
    • 2 chopped green chili adjust to taste
    • 1 tsp cumin seed jeera
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 2 Tbsp oil

    For Seasoning and Garnish

    • 2 Tbsp oil
    • ½ tsp mustard seeds
    • 1 Tbsp sesame seeds til
    • 4 whole red chili
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    • Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
    • Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
    • Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
    • Let the muthias cool. Cut each one into two pieces off and then slice them in two pieces.

    Making Seasoning

    • Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
    • Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
    • Serve them hot or at room temperature.

    Notes

    Additional Notes
    • Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
    • Muthias can be refrigerated for 3 to 4 days.
    • Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
    Variation
    You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to remove the excess water before making the mixture.
    Serving suggestions
    • Muthias are great with cilantro chutney.
    • Muthias can be served just after steaming, but before seasoning, with cilantro chutney.
    Keyword Cabbage, Cabbage Dumpling, Healthy, Muthia, Muthiya, Steamed, Vegan
    Tried this recipe?Let us know how it was!
  • Mushroom with peas

    Mushroom with peas

     

    Mushroom with peas

    Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.
    4.50 from 2 votes
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups mushrooms sliced
    • 1 cup green peas, I am using frozen green peas
    • 1 cup diced tomatoes
    • 1 tsp shredded ginger
    • 2 tbsp fenugreek chooped leaves
    • 2 tbsp oil
    • 1 tsp cuminseeds jeera
    • 1/2 tsp turmeric haldi
    • 2 tsp coriander powder dhania
    • 1 tsp red pepper
    • 3/4 tsp salt
    • 1/2 tsp lemon juice
    • 1 green chili finely chopped

    Instructions
     

    • Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
    • Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
    • Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
    • Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
    • Add lemon juice and green chili if you like. Serve hot.

    Notes

    Notes:
    Dicing the tomatoes will give a different texture to the curry then tomato puree.
    Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
    To add heat to this dish, garnish with finely chopped green chilies.
    Tried this recipe?Let us know how it was!

  • Peda

    Peda

     

    Peda (Indian Sweet)

    Peda, Milk Fudge

    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Making Paneer 20 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 4 cupa paneer home made
    • 1/3 cup milk powder
    • 1/2 cup sugar
    • 3 tbsp unsalted butter or ghee
    • 1/4 tsp cardamom powder ilachi

    For Garnishing

    • 1 tbsp sliced pistachios

    Instructions
     

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

    Indian Peda Sweet Recipes – Manjula’s Kitchen 

    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!

    To experiment more with indian sweet recipes you can try Modak, Pineapple Sandesh & Moong Dal Ladoo