Category: Festive Recipes

Makhani Methi Makai Kofta

Weekends call for for something a little more yummy….specially when we are at home. Lazing around and reading books is how we usually spend our weekends in & I also put in a couple of hours in the kitchen to pamper my hubby with some delicious meals! 😘

This was made last weekend, looking around in the refrigerator, I found some fenugreek leaves (methi) and sweet corn..tomatoes and a bowl of dough (atta) kept ready to make rotis! I asked my hubby if he’d have some stir fried methi corn with Phulkas. He said no! I want malai kofta he says…I was stumped. I didn’t have any paneer or boiled potatoes ready in the refrigerator. The only option I had was to transform the methi and corn into some koftas, so I quickly put some potatoes to boil and began prepping the other elements.

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

I did all that and they turned out much better than expected! Hubby approved them with a vigorous nod between morsels!💃🏻💃🏻  So thought I’d share this here too…although if you like restaurant style curries, do try my Shahi Paneer recipe, Paneer Lababdaar, Reshmi Paneer, Tawa Masala Paneer, Dhabewale Chole. 

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

A few points to keep in mind as we make the koftas…Once you make the kofta mix, keep it in the refrigerator for 15 mins to firm it up. Always add the salt to the mix just before shaping them to avoid any moisture built up in the mixture. Then shape them into balls and place them again the refrigerator for another 15 mins. Then you can fry them, this way they will turn crisper and retain their shape. Always fry them low and slow…meaning, keep the flame at the lowest as you fry them and let them cook well slowly.

Let’s get started..

Yield: serves 2

Equipment: a heavy bottomed pan for deep frying, a pan, measuring cups/ spoons.

Ingredients:

For the Koftas:

1 nos. large boiled and mashed potato

1/4 cup boiled and crushed sweet corn

1/4 cup roughly chopped methi leaves (fenugreek)

salt to taste

1 tsp ginger-garlic paste

1 tsp chopped green chillies

some rice flour to roll the koftas in before frying

oil to fry

Method:

In a mixing bowl, add mashed potato, crushed corn & chopped methi leaves. Mix well. Add ginger-garlic paste. Add the chopped chillies too. Mix well. Refrigerate for 15 mins. Once the mixture has firmed up, add salt and shape them into balls (I made 9 balls). Place them in the refrigerator for another 15 mins to firm up again.

Keep oil for heating to fry the koftas. Then coat the shaped balls in the rice flour. Fry them on low flame until golden brown and crisp. Drain on kitchen paper and set aside.

Ingredients for the Makhani gravy:

3 nos. large tomatoes

1 nos. large onion

15-17 nos. cashewnuts

salt to taste

1 tbsp oil

1 tbsp butter

1 nos. each bay leaf (tejpatta), badi elaichi (black cardamom) & dalcheeni (cinnamon stick)

1.5 tbsp degi mirch pwd

1.5 tsp red chilli pwd

1/2 tsp haldi pwd (turmeric)

1 tsp each dhaniya & jeera pwd (coriander & cumin)

3/4 tsp Garam masala pwd

cream & chopped coriander to garnish

Method:

Blanch the tomatoes, onions & cashewnuts in 2-3 cups of water for 15 mins. Cover with the lid and let them sit in the warm water for 10 mins more. Then peel the tomatoes, cool everything and then blend the three together to a fine paste. Set it aside.

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

Next, heat oil & butter in a pan. Add the whole spices in the hot oil- butter mixture. Once they crackle, add the tomato-onion-cashew paste. Keep sautéing it for 5-7 mins. Then once the oil seperates from the paste, add all the spices and salt. Add some water if neede to correct the consistency. Simmer the gravy for another 5-7 mins. That’s it, the gravy is ready.

To serve: Place the fried koftas in a bowl and pour the gravy over it. Garnish it and serve it Phulkas or Jeera rice and some salad😊

Hope you enjoy this…please do try it soon!!

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

Love,

Shreya 💖

 

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

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Try these for the upcoming festive season!

Love,

Shreya💖

Mathura ke Pede

The famous Mathura ke Pede recreated in my kitchen! They are much easier to make than it looks😁 Just a little bit of elbow grease and you’re almost there…almost!! 😜

I say almost, because I was tired and then stopped the ‘bhunoing‘ process (sautéing the ingredients) as my arm hurt so bad after stirring the Khova/ Mawa (milk solids) for almost 30 mins! Yes ….that doesn’t sound like much but you got to do it to know how much I wanted to throw the spatula and run out of the kitchen!! 😂😂 Who ever said I was known for my patience!?! Haven’t you seen my recipes….I usually share ridiculously easy ones!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

As always, my hubby wanted something sweet but Indian! I said ok…let me make some Khoya Pedas, and he said no! Something else…I ventured….instant Doodh Pedas!!? LOL! He was like…”lady, something different…Pedas will do but a different variety!!”  😳🤔🤔🤔🤔 then I thought of Mathura Ke Pede…sounds exotic and makes it look a whole lot different from any other Peda that I usually make at home!

The hubby doesn’t need to know that it’s basically the same thing, just the cooking process differs! 🤗😜😜 And obviously, the flavour is more intense and really delicious! A little patience in ensuring how well the Khoya cooks out is very important…my Mom was worried that I’d either burn the Khoya or under cook it and ruin her recipe…..but I managed to get the colour almost right!!! Yay!

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

It took me almost 25-30 mins to reach this stage (pic below). I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Don’t they look yum! I insist….you must make these, too easy and super delish!

Love,

Shreya💖

Slightly adapted from here.

Fudge Bars

These are my absolutely weakness! I can never say no to a Chocolate Fudge 😁 They are so gooey and a teeny bit chewy, not to forget the chocolate! I’d say perfect for your 4th of July celebrations too 🌭🍺

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

In my experience, this is the yummiest personalised gift you can make for your loved ones. Besides, you can easily play with the flavours too.

If not for gifting, just make these for yourself, curl up on the couch with your favourite novel and have some ‘fudge’!! Trust me, you’ll be making them so very often, simply because they are super addictive & get done in a breeze😉😉

Yield: 10 bars or 20 squares (depending on how your cut them)
Equipment: a heavy bottom wok, measuring cups & spoons, a wired whisk, baking/ parchment, paper or aluminium foil sheet, a sharp knife.

Ingredients :
200 ml condensed milk
3+1/2 tbsp cocoa powder
5 tbsp castor sugar
1-2 drops vanilla extract/ essence
50 gms butter
1 tbsp APF (Maida)
1/2 cup roughly chopped walnuts (replace the walnuts with pecans, cashews, hazelnuts, dried cranberries or prunes, etc.)

Method:
Line the any container or a plate with the baking paper/ parchment paper/ aluminium foil.

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In a wok, add all the ingredients except the vanilla extract & chopped walnuts.
Heat them on low flame and keep whisking simultaneously so that the mixture doesn’t burn or has any lumps.

image Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Keep cooking and stirring until the mixture comes together and form a thick mass that moves with the whisk. Add the vanilla extract & walnuts at this stage and mix well.

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Immediately pour the mixture on the prepared container or plate. Spread it with the help of a spatula.

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Keep it in the refrigerator to set for a minimum of 2 hours. Once set, slice it into bars or squares & serve.
They last for 3-4 days under refrigeration.

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Aren’t you tempted yet?! 😜
Love,
Shreya ❤️

Adapted from here.

Almond Shortbread Cookies

If you love Almonds, then these cookies will make you swoon! They are crunchy & yet very moist. The nuttiness from the toasted Almonds compliments the butteriness just right. 😍 

At first, when I baked these, I was positive that my hubby may not approve of them…and I will end up eating the entire batch…although it was small one. Later that evening, he takes one tentative bite off a cookie and I see him stalking past me with the entire box!! No complaints there! I was super pleased. I didn’t need to ask him how these cookies tasted…they were finished in 2 days😁🤓

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

I will be making these again…maybe around Christmas.

I have followed a very easy recipe that I had bookmarked sometime back. I have made a very small change here, the original recipe called for Amaretto, I replaced it with Vanilla extract as I didn’t have any Amaretto.

All you Nigella Lawson fans out there must already know what Amaretto is…(she uses it generously in her desserts) and for those of you who don’t….well it’s a sweet, almond flavoured liquor from Italy. Saronno to be precise! ☺️

Any ways, coming to the recipe…it’s as easy as it gets but I will share a few pointers on how to measure the flour for that perfect cookie.

Yield: 12-15 cookies

Equipment: a mixing bowl, electric whisk/ manual whisk, baking tray, baking paper, measuring cups/ spoons, cooling rack, rubber spatula, cling wrap.

Ingredients:

1/2 cup softened unsalted butter

1/2 cup castor sugar (adjust as per taste)

1 tsp vanilla extract/ Amaretto

a pinch of salt

1 cup flour (Maida/ APF)

1/4 cup toasted & sliced almonds

Method:

Pre heat the oven @170’C. See tips for baking/ heating oven here. Line the baking tray with baking paper and set aside.

In a mixing bowl, whisk sugar and butter until fluffy. The sugar must dissolve but do not over whisk as the butter may split.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Next, add the flour, salt, vanilla extract. Whisk again for a minute to mix the butter & the flour well. Then add the almond slivers and mix gently using a spatula.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Place the dough on the cling wrap. Gently shape the dough into a log. Wrap it in the cling well. Place it in the refrigerator for 40-45 mins.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Once the dough has chilled well for 45 mins, remove it from the refrigerator and let it sit out for a few mins. Then cut the log of dough into 1/4 inch slices.

Place them an inch apart on the prepped baking tray and bake @ 170’c for 12-15 mins or just until the edges turn slightly golden. Once baked, cool on the cooling rack for about 15-20 mins. They will crisp up.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Then store them in an airtight container. They stay fresh for about 3-4 days.☺️

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Tips on measuring the flour correctly: Never dip the measuring cup in the flour and remove a cupful of flour. You will end up with a lot more flour than required. Always fluff the flour well with a spoon. Then use the spoon to fill the measuring cup to the top and level it off using a knife. This way you will always have the exact amount of flour needed and the dough won’t turn too dry because of excess flour.

Enjoy!!

Love,

Shreya💞

Adapted from Julia’s Album

Khoya Peda

I have always loved Peda. They are soft, slightly fudge and absolutely melt in the mouth! 😋 

Ever since I was a kid, I would wait for a trip to Mahalaxmi Temple in Mumbai to lay my hands on some of the small, yellow Pedas that we would offer as ‘Prashad‘ to the Goddess. Those were the yummiest Pedas I have ever eaten!

khoya Peda Polkapuffs recipes Peda Diwali sweets

Khoya Peda or Mawa Peda is really easy to make and one of the most common homemade sweets during festivals like Diwali or Dushhera.

In the past I have shared the recipe for Khoya Burfi. Today I am sharing the recipe for this easy Peda…

Yield: 7-8 Pedas

Equipment: non-stick pan, a wooden spatula, measuring cups/ spoons.

Ingredients:

200 gms unsweetened khoya

1 cup powdered sugar

1/2 tsp elaichi pwd

a few chironjee or pistachio flakes to garnish

some ghee to grease your palms

Method:

Grate the khoya in a bowl. Add the powdered sugar to the grated khoya. Mix the two well. Then heat a pan, add the khoya-sugar mixture to the pan. Cook it on low flame and stir continuously. The khoya and the sugar will first melt and then slowly start to thicken in about 15-20 mins.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Add the cardamom pwd and mix again. Turn off the flame. Let the mixture cool down completely. (I let the mixture in the refrigerator for about 45 mins as the climate is very hot and humid and making the Pedas would be difficult.)

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Once the mixture has cooled down and solidified a bit, pinch lemon sized balls of the dough and roll them between greased palms and make smooth Pedas. You can even decorate them with some chironjee or pistachio flakes. That’s it! These keep well in the refrigerator for 2-3 days easily.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Enjoy these Pedas…you won’t be able stop at one.

Love,

Shreya ❤️

Adapted from here.

Mushroom Butter Masala

Mushroom Butter Masala is one of the yummiest preparations of mushrooms for me! Smooth and lusciously creamy gravy with soft mushrooms goes so well with Parathas or Naan ☺️

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Restaurant style mains are everyone’s favourite and making them at home is really easy. This took me approximately 30 mins and it’s one of the best Mushroom Butter Masala I’ve had in a long time! You can also have a look at my other restaurant style recipes like Reshmi Paneer, Paneer Lababdar, Shahi Paneer, Paneer Tava Masala, Dal Makhani….. Do try these, they are awesome!

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Let’s get started..

Yield: serves 2

Equipment: a non-stick pan, measuring cups/ spoons, a blender.

Ingredients:

250 gms cleaned and sliced button mushrooms

2 nos. tomato

7-8 nos. cashewnuts

2 tbsp butter

1 each of whole spices like bay leaf, green cardamom, cloves, small piece of mace, cinnamon stick 1″

1/2 cup chopped onions

1/2 tsp jeera dana

1 tsp coriander pwd

1/4 tsp turmeric pwd

3/4 tsp degi mirchi

salt to taste

1/4 tsp sugar

2 tbsp fresh cream

1 tsp kasuri methi

1/2 tsp Garam masala 

Method:

Boil the tomatoes and cashews together in 2 cups of water for 10 mins. Cool them and grind to a fine paste without using any water.

Next, heat butter in a pan, add the whole spices & jeera dana. Sauté for a min, then add the chopped onions. Cook the onions until they turn pink. Then add the sliced mushrooms. Season with salt & sugar. Cook the mushrooms for about 10 mins (at first they will leave water and then slowly the water will be evaporated).

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Once the water evaporates and the mushroom is cooked well, add the tomato-cashew paste. Mix well and cook for 4-5 mins. Then add Garam masala, kasuri methi and the dry spices. Mix well and cook for another 3-4 mins. Add 1/2 cup of water if needed to correct the consistency of the gravy.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Cook for 5 mins, then add the cream and mix well. Turn off the flame and serve piping hot with any Indian bread of your choice.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Hope you will try this soon!

Love,

Shreya💓

Adapted from Veg Recipes

Navratri Recipes 1

Happy Navratri everyone! May Maa Durga bless each of you and your loved ones. Many of us are fasting for the next 9 days and I bring to you a collection of easy and delicious recipes to enjoy! 

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Chikki – With the goodness of sesame, peanuts & jaggery. Best source of instant energy and keeps you full for a longer time. 😊 

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Phalhari Kadhai Paneer – contains no onion, no garlic and gets ready in a jiffy to go with some Sama ke Chawal or Kuttu Pooris!

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Ashtami Bhog ki Thali – Mata ka Prashad for Kanya Pooja. Puffed Pooris, delicious Sookhe Kale chane aur Sooji Ka Halwa.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Rasgulla – soft, spongy & absolutely perfect!

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Anjeer ki Burfi – very easy to put together and full of nutrients that are much needed during fasting.

Rajgira Halwa Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge Indian recipes Festive cooking

Rajgira ka Halwa – almost like our Sooji Halwa but the taste is very different! This too is a quick recipe.

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Rajgira ki Nankhatai – make your tea times fun!

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Sabudane ka Wada – it’s tastes just fantastic and happens to be my absolute favourite accompanied by Phalhari Vrat Ki Chutney.

Sabudana Khichadi Sabudane ki Khichadi Tempered sago pearls Indian style sago pearls Easy, no-fail sabudane ki Khichadi Navratri fasting recipes Vrat Ka khana Indian recipe

Sabudane ki Khichadi – a must for every fast!

Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

Kaju Katli – everyone’s favorite sweet, just takes 20-25 mins to put together.

To get the recipes, please  click on the blue hyperlink under every picture.

Do try out these yummy and easy recipes, you will enjoy them☺️

Love,

Shreya💗

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is just the recipe we need in these hot summer days. This kulfi is deliciously creamy, has a nice texture and definitely doesn’t take hours to prepare. Simple ingredients and they come together quickly to make these melt in the mouth Kulfis. 

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is a very popular frozen Indian dessert. We can enjoy them around the year but summers are particularly when everyone craves them and even makes them at home. An array of flavored Kulfis are served at parties or weddings or gatherings, enjoyed by everyone. Though Kulfi is best described as the counterpart for Ice Cream from the West, but since it not whipped or churned, the texture is a bit hard and stiff. But as it melts a bit, it is the most creamy and luscious dessert ever.

We love Kesar Pista Kulfi the most hence sharing that recipe with everyone here. You can always mix and match many flavors as per your preference. Do try my Mango Kulfi, it has the best flavor and is a total crowd pleaser.

Traditionally, Kulfis are set in small earthen pots, sealed and then frozen for 6-7 hours. The flavor that the earthen pots render is something we Indians love. It is a mild, earthy aroma that makes the Kulfi in earthen pots most endearing. You can always use popsicle moulds or aluminium kulfi moulds. Anything works if the base mixture is right.

Kesar Pista Kulfi Recipe | How to make Kulfi

Common, let’s make Kesar Pista Kulfi Recipe | How to make Kulfi

Heat 500 ml full fat milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix corn flour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the corn flour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.

Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.

Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready.

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi
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Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi is a classic Indian frozen dessert made with exotic ingredients like saffron, pistachio and cardamom. It has a creamy, melt in the mouth texture. 

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 kulfis
Author Shreya Ashish Tiwari

Ingredients

  • 500 ml full fat milk or reduced fat
  • 1/4 cup warm milk
  • 2+1/2 tbsp corn flour or corn starch
  • 1+1/4 cup granuated sugar adjust this quantity as per your preference
  • 1/2 cup cream
  • 1/2 tsp cardamom powder
  • 3 tbsp chopped pistachios
  • 7-8 strands saffron kesar

Instructions

  1. Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

  2. Mix cornflour with 1/4 cup warm milk until it's lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk.

  3. Add sugar, saffron & nuts. Cook for two minutes more. Keep it aside to cool for a few minutes.

  4. Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.

  5. Beat again for a few minutes (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

  6. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.

  7. Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That's it! Your creamy Kulfi is ready.

Love,
Shreya

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Kesar Pista Kulfi Recipe | How to make Kulfi

Lemon Rice

Some things are so simple and yet never cease to amaze you!! Lemon Rice happens to be just that for me! It’s so full of flavour, refreshing in every bite…I can’t seem to get enough of this! 

Leftover rice means Lemon Rice!! I make it at least once every week if I have any leftover rice.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Being a non rice eater couple, I make rice just once a week, a little extra to purposely save some for the next day 😁 Even as a kid, my Mother would make it for lunch sometimes, pairing it with some papad, curd, pickle, etc. I always temper it with loads of chana dal, peanuts and stuff to give a crunchy texture!

I guess this is the best one-pot meal for the summers too because it gets ready in a jiffy! 😊

Let’s get going with this easy peasy recipe…

Yield: serves 1

Equipment: measuring cups/ spoons, a wok.

Ingredients:

2 cup cooked rice

2-3 tbsp oil

1/2 tsp turmeric pwd

a handful of curry leaves

1/2 tsp mustard seeds

1 pinch asafoetida (hing)

1-2 dried red chilli (I used the round ones, called ‘ber mirchi’)

2 tbsp raw chana dal

2 tbsp raw white urad dal

1/2 cup raw peanuts

salt to taste

2-3 tsp lemon juice

Method:

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Heat oil in a wok. Once it’s hot enough, add asafoetida, curry leaves, mustard seeds, chana dal, urad dal, turmeric pwd, dried red chillies. Let these crackle for 2-3 mins. Next, pop in the peanuts. Fry the peanuts with the other ingredients for 5 mins. Season the ingredients with salt and add the cooked rice. Squeeze lemon juice and mix well. Turn off the flame. Cover with a lid for 2 mins and serve hot.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Tips to follow for perfectly seperate rice grains:

*Use cold, leftover rice.

*If using freshly cooked rice, then keep it the refrigerator for 30 mins before making Lemon Rice.

*Always use a fork to fluff the rice before adding it to the wok. This keeps the cooked grains of rice intact.

Hope you enjoy this!

Love,

Shreya💖

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