Category: Traditional Indian Desserts

Kesar Pista Kulfi | Indian Ice Cream

An Indian dessert that makes everyone go weak in the knees….yes Kulfi! Super creamy, deliciously sweet and chilled. Such a treat during summers!! 👌🏼 Flavour it with whatever takes your fancy! 

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Look how it melts…all that thick cream…sluurrrrpppp!! But then that’s what’s the best part about Kulfi. The rich creaminess that we get after reducing milk and cooking it with saffron (kesar) & pistachios (pista)…is just out if the world! 😋

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I wanted to make Kulfi a few summers ago and found an absolutely easy peasy recipe sitting right under my nose…quite literally!😁

Polkapuffs

Yes…I have kept this little empty package since then and this recipe never fails me! Perfect Kulfi every time!💃🏻I have altered the flavour a bit to suit our preference.

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Common, let’s make Kulfi!

Yield: 3-4 kulfis

Equipment: a heavy bottomed pan, measuring cups/ spoons, kulfi/ Popsicle moulds, ice cream sticks.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar

1/2 cup cream (I used Amul fresh cream)

1/2 tsp cardamom pwd

chopped pistachio & almonds as per preference (I add 2 tbsp of each)

few strands of saffron (kesar)

Method:

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.

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

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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 centre of each mould.

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

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Love,

Shreya💗

Thandaai Flavoured Bhapa Doi

Holi is just a week away….and I can feel it in the air! Although I am averse to playing Holi, but I do enjoy the array of food Holi brings with it😜 

Dahi Wada happens to be a personal favorite…along with Thandaai. Last year I had made Thandaai Mousse which had turned out great! 😍

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This is year too, I wanted to create something with Thandaai. I was looking at options online but didn’t really like anything. Just then I thought of Bhapa Doi, the famous Bengali delicacy. It is basically a steamed yogurt & condensed milk pudding sans the gelatine or agar-agar . It’s really easy to do…with hardly any prepping involved.

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I knew that the flavours of Thandaai will go very well with Bhapa Doi, but I still looked up on Google if I can find anything interesting, nada! Couldn’t find anything related, so thought I’d try it anyway, see if it actually works. Surprisingly, it does! This tastes very delicious with hints of the Thandaai flavour and the smoothness of the Bhapa Doi!! 😊😊 So, I decided to blog it too.

Let’s get going….

Please note that I have made a small batch as a trial, double or triple the quantities for a larger batch.

Yield: serves 4

Equipment: a large pressure cooker, a mixing bowl, wired whisk, measuring cups/ spoons, a small blender.

Ingredients:

For the Thandaai Powder:

5-6 nos. almonds

5-6 nos. pistachios

4-5 nos. cashews

3-4 nos. peppercorns

1/2 tsp fennel seeds (saunf)

1/2 tsp watermelon seeds (magaz)

1/2 cardamom pwd

a few strands of saffron

For the Bhapa Doi: (adapted from Sanjeev Kapoor)

1/2 cup milk

1/2 cup hung curd

200 gms condensed milk

Method:

To make the Thandaai powder, grind all the ingredients mentioned above coarsely in a blender. You can make a fine powder too. Set it aside.

Take about 2-3 cups of water in a large pressure cooker, place the seperator plate at the bottom. Turn on the flame and let the water come to a boil.

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In the meanwhile, in a mixing bowl, take hung curd and beat it well. Then add milk, Thandaai powder and the condensed milk. Whisk them all together until well combined.

Pour this mixture into small single serving bowls or all in a single mould, cover with a cling film, make a few incisions/ cuts on the film to let the steam pass through, place it in the pressure cooker on the seperator plate. Close the lid of the pressure cooker without it weight. Steam it for approximately 35-40 mins on a gentle flame.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

Once done, remove the Bhapa Doi out of the pressure cooker, remove the cling wrap and chill it in the refrigerator for 45-60 mins before serving 😊

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That was easy, wasn’t it!? Hardly took any time to get that going…😁 I strongly recommend trying these once.

Love,

Shreya💞

Pooranpoli/ Puranpoli

I have been wanting to do Pooranpoli for the longest time for the blog…but I wanted to get the exact recipe from my Mom! Yes….she makes the best Pooranpolis..😘

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Since my hubby too is a big fan of these Polis…I decided to let my mom teach the entire process to me once again…as I had made these almost over two years ago and forgotten her recipe😂😂

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Actually, it pretty easy to make these but a involves a lengthy process for making ‘puran‘ or the sweetened split pea filling. The ‘poli‘ or the ‘flatbread‘ which holds the stuffing inside it, usually made of all-purpose flour or wholewheat flour. 

Let’s get started with my Mom’s recipe…

Yield: 15-16 Pooranpolis

Equipment: a pressure cooker, a wok, a mixing bowl, a potato masher, rolling pin, rolling board, measuring cups/ spoons, a non-stick pan, a spatula.

Ingredients:

For the Pooran:

1 cup chana dal (split gram)

2-3 cup water

a pinch of turmeric pwd

1/2 tsp salt

3/4 cup sugar (add more or less as per your preference)

1 + 1/2 tsp cardamom pwd

For the Poli:

1 1/2 cup Maida (APF)

a pinch of salt

1/4 cup refined oil

water as needed

Method:

For the Pooran:

Soak the dal for about 1 hour in 2-3 cups of water. Then pressure cook the dal with the same water that it was soaking in, turmeric & salt for 3-4 whistles. The water in the pressure cooker will evaporate considerably. Cool the cooker completely and the open the lid once the steam settles down on it’s own. Then mash the cooked dal using the masher.

Next, heat a wok. Add the mashed dal to the wok. Add the sugar now. Keep stirring it continuously, the sugar will start melting. Keep stirring to avoid the sugar from burning with the mashed dal. The consistency of the mixture will start to thicken and become very dense. Once it looks almost dry, turn off the flame. Add the cardamom pwd at this stage. Mix it well with the mixture. Taste the mixture and adjust the sugar if necessary (in case you add more sugar after tasting, then you will need to cook it again on medium heat and stir the mixture continuously until it dries up again).

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The texture of the filling should look like the picture on the right.

For the Poli:

Take the maida in a mixing bowl, add salt. Add a little water at a time, start kneading a dough. It must be a soft dough. I used about 1/2 cup water approximately. Next, make indentations in the dough at drizzle the oil. Cover and set aside for 30 mins. After 30 mins, knead the dough again until it absorbs all the oil. The dough will be very soft and extremely pliable at this stage. Let it rest for another 15 mins before making the Pooranpoli.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

For assembling the Pooranpoli:

Please follow the pictures for next few steps.

Divide the dough into equal parts, stuff them with the filling and  cover them properly so that the filling doesn’t spill out while rolling them.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Next, roll them out evenly. Heat a pan, cook them on both sides and smear some ghee or butter while cooking them. Ideally, they should puff up. But it’s ok if they don’t puff up.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Serve them piping hot with some more ghee or butter.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Do try these…they are totally worth the effort and taste heavenly!

Love,

Shreya💓

Rasgulla

Rasgulla happens to be one of my personal favourites when I am thinking of Indian desserts👌 They are so light…spongy & not at all heavy on the palate.

But, making them can be tricky…right from using the right kind of milk to mashing it to perfection! Then making sure that they cook through well!! 😉

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These were never on my mind…not exactly something I was planning to make, but then…milk splits early one morning & it just pops into mind to give these a go! Looked up some recipes online..and found a really easy recipe & some tips for a first timer like myself😉…but I have adjusted the quantity of sugar as per our liking.

Let’s get going..

️Yield: 7-8 Rasgullas

Equipment: a large plate, a pressure cooker, a ladle, extra bowls, measuring cups/ spoons.

Ingredients:

1 litre milk (I used Amul Toned milk)

1/2 tsp citric acid pwd

2 cup sugar

3-4 cup water

a few strands of saffron to garnish

pistachio to garnish

Method:

Please note that the milk had already split in my case. But to split the milk specially to make these…heat the milk in a large pan, once it comes to a boil, add the citric acid pwd and stir once. The milk will split. Just strain the milk solids in a muslin cloth and wash the solids within the cloth under running water to get rid of any traces of citric acid.

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Keep the milk solids in the muslin cloth under some weight for 30 mins to remove all the whey. Then transfer the cottage cheese/ paneer on a plate. Mash the paneer with the your hands until it’s soft and a little greasy in texture. Next, divide the mashed paneer in equal parts…about 7-8 and make smooth, crack free balls. Set them aside.

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Now, add water and sugar in the pressure cooker. Turn the flame on and let the sugar melt. Once the sugar has melted completely & the syrup starts boiling, add the balls one by one. Close the lid and place the weight too. Let it simmer for 10 mins on high flame. Then after the first whistle, lower the flame and let it simmer for another 5-8 mins. Turn off the flame after that. Let the pressure release on its own. Then take out the cooked rasgulla and the syrup and place them in a bowl to cool down completely. You can squeeze them and see how spongy they have turned out to be! They are ready…garnish & serve them chilled!!

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They taste really nice..and keep well for 2-3 days in the refrigerator. You can make these with full-fat milk too.

Love,

Shreya💗

Adapted from Nisha Madhulika.

Til aur Moongfali ki Chikki

The Kite Flying Season is here! The Harvest Festival or Makar Sankranti as known in most parts of India…or Lodhi in Punjab! It brings us such joy to celebrate this festival…😊 And it marks the beginning of Spring in India! 

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Eating Sesame (til), Peanuts (Moongfali) & Jaggery (Gur) is a tradition on this day…and making Chikki (brittle) or Laddoos (fudges) with these ingredients are very common is every household. My Mom would make these too and we enjoyed them for weeks as she’d make them in large batches😁

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A lot of people make these Chikkis with sugar too…and my Mom shared her recipe with me a few years ago…as I wanted to make another variety of these…along with the usual jaggery ones. The ones made with sugar are more crispy! Let’s get started…

Yield: 4 large quarters or 8-10 smaller pieces

Equipment: a non stick pan, a plate/ tray, a spatula, measuring cups/ spoons.

Ingredients:

1 cup sugar

1/2 cup roasted sesame seeds (white/ black)

1/2 cup roasted & husked peanuts (unsalted)

1/2 tsp cardamom pwd (optional)

1 tsp ghee + extra to grease the tray

Method:

Grease the tray and keep it ready. Heat ghee in the pan and the sugar. Let the sugar melt on low flame until it dissolves completely. Then add the cardamom pwd, sesame seeds & peanuts.

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Keep the flame low and mix everything very well. Turn of the flame immediately. Now pour this mixture on the greased tray quickly and spread it out a bit. Take a knife and make lines on the mixture if you want to have evenly shaped pieces later. 

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Wait for the mixture to cool down..it will take about 15-20 mins. Then break it into pieces and store in an airtight container. It remains fresh for upto 2 weeks.

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Happy Sankranti Everyone!

Love,

Shreya💕

Gajar ka Halwa

Another one of my favourite winter indulgences…Gajar Ka Halwa..or Gajrela! Too delicious to miss this one. It’s a must in almost every North Indian home during winters…..we enjoy it for breakfast or serve it for dessert post our meals..😀 

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Everyone makes it either by cooking carrots with milk and letting the milk reduce…it takes almost 2-3 hours for this process to happen! Or some even add milk solids (Mava/ khoya)..this takes a little lesser time and the taste is awesome! But I cook my Gajrela with condensed milk as many people do. It’s faster and doesn’t compromise on the taste…it’s soft, moist & just melts in the mouth! Moreover, it’s instant😉😉….

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My Mom had told me I could use condensed milk when I was making it for the first time post my wedding, I hadn’t been keen on spending a long time waiting for it to cook! So I have kept following the same method to cook this all these years…and it always works so well! Let’s get started..

Yield: serves 4-5

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

Ingredients:

500 gms grated red carrot

300 ml condensed milk (I used Amul)

3-4 tbsp sugar (optional)

1/2 cup ghee

1 tsp cardamom pwd

1/2 cup shallow fried mixed dry fruits

Method:

Heat ghee in the wok, once it’s hot enough, turn the flame to low. Add the grated carrot, cook while you stir it constantly until it turns mushy and very soft…it must be about 90% cooked and takes approximately 20-25 mins. Then add the cardamom pwd & condensed milk and keep stirring until the condensed milk gets completely absored into the carrots & dries up well.

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That will take about 10 mins. Next, add the sugar if needed along with the shallow fried dry fruits of your choice..I have used pistachios, cashews, raisins & almonds here. Cook for another 5 mins. That’s it..it’s ready to be served. You can add a scoop of chilled ice cream with the warm Halwa..tastes so good! 😋

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Go on…have a bite!

Love,

Shreya💖

Rava Laddoo / How to make Rava Laddoo

I always make these laddoos for nearly every festival in my home…and it’s so easy and fuss-free! My absolute favourite! 😁 So this time around, I’ve made it for Diwali! 🎊🎆 

These laddoos are moist, soft and slightly chewy...given that they are made of condensed milk. Too easy to make…if I must say! There is no chance that one can go wrong…I have made these so many times…that I have actually lost count😀

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This is not a family recipe, because my Mom makes them in a different way….very tedious according to me! So I have never even attempted her recipe to this day😜

This recipe requires very little prepping…let’s get started..

Yield: 12 medium laddoos

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

Ingredients:

1+1/2 cup Rava (sooji/ semolina…I used the fine variety)

1/2 cup desiccated coconut

1 cup condensed milk

2 tbsp ghee

a pinch of cardamom pwd (Elaichi pwd…optional)

garnish as per your choice…I used some strands of saffron

Method:

Heat ghee in a nonstick wok, add the Rava and roast it until it becomes slightly golden, it takes about 5-6 mins on medium flame. Then add the desiccated coconut into the roasted rava, further roast them together for 5 mins. Then add cardamom pwd (optional) & the condensed milk. Mix everything well on low flame and cook for about 5 mins, you will then see the mixture coming together like a thick dough. Turn off the flame.

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Let the dough cool down for 10 mins. Grease your palms with some ghee and make laddoos with the dough. Keep the laddoos in the fridge for 15 mins. Then remove them from the fridge and re-shape them so that they are nice and round. That’s it! Done😉 they keep well for 4-5 days even without refrigeration. Enjoy!

If you wish, you can fried raisins and nuts too in the dough and make laddoos…but I like them plain! 😋

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Yummy all the way!

Love,

Shreya💓

Adapted from My Kitchen Tweets

Rajgira Halwa / Amaranth Fudge / Glutenfree Fudge/ Navratri Vrat Recipe / Fasting Menu for Navratri Festival

Navratri is just around the corner….and I am excited! It’s going to be so colourful…and bright! This is just the beginning of festive season!! Besides, I will be sharing a few recipes here meant for fasting. They will be delicious and easy to make….the kind I specialise in mostly!! Courtesy my mom most of the times to be honest😝 

In the past too I have shared some easy & yummy recipes for Navratri fasting/ vrat….like Sabudana wada in Appe Pan or you can try Sabudane ka Wada aur Phalhari Chutney…it’s so lip-smacking!! You could also go with the evergreen Sabudane ki Khichadi….very healthy and filling options.

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Eating healthy is very important when you are fasting….but it’s obvious that we crave something sweet too..and sweets are very important for the ‘bhog’ for ‘mataji‘(auspicious offering to the Goddess). So you can try the Anjeer Burfi or Kaju Katli.…and the extremely delicious Mawa Burfi 😬 Don’t they all sound delicious!!

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

So, this time around…Navratri means I get to post a few delicious recipes for you guys! I looked in my pantry …and I had Amaranth flour (rajgira atta). So Halwa (fudge) was the first thing I thought of…because my hubby absolutely adores Halwa…be it Sooji (semolina) or wheat flour (atta) Halwa. I knew my mom would know the recipe…it happens to be the same as she follows for Sooji Halwa..but what she was doubtful about was the proportion of ghee with the flour. So I checked out this easy video on YouTube….and it cleared my doubt..although I followed my mom’s recipe😊..trust me..it turned out so yummy and totally melt in the mouth types…pretty good for my first trial 👏💃Hubby was totally impressed with the flavour…he said that this was pretty close to the one we have had earlier at Maharaja Bhog…our favourite place for authentic Marwadi Thali👌👌☺️ I was like Yayyyy!!! Anyhow..lets get going with the recipe…

Yield: 2 persons

Equipment: a heavy bottomed wok/ non-stick pan, a slotted spatula, measuring cups/ spoons.

Ingredients:

1 cup Amaranth flour (rajgira atta)

8-9 tbsp ghee (at room temperature)

1/2 cup sugar (approx. you can easily add more or less)

1/2 cup milk (at room temperature)

1/2 cup water

1/4 tsp cardamom powder

4-5 strands of saffron (kesar, to be soaked in the milk)

some slivered almonds and pistachios to garnish

Method:

Sieve the flour once and set it aside (my mom’s tip). Remember to soak the saffron strands in the 1/2 cup of milk that we have kept at room temperature.

Heat ghee in the wok on low flame. Once it’s hot enough, add the sieved flour and roast at low to medium flame for about 8-10 mins. Keep stirring around while its roasting to ensure even colouring on the flour…a light brown shade and the aroma should be earthy. Next you add in the cardamom pwd and mix well. Sauté for a minute more.

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

(The pic on the left, above, shows the colour of the flour after roasting it for 10 mins. The pic on the right shows the consistency of the halwa after adding the water, milk, sugar and cooking it. Also note, saffron will give a great aroma, not any colour in this recipe)

Then add the the milk which has the saffron strands soaking in it and the water. Give it a mix, add the sugar next and stir continuously to melt the sugar and let the water & milk evaporate. But the halwa should should be moist…so incase you think it will turn dry..add a few tbsp of milk and some a tsp of ghee too. Cook the Halwa for another few mins. That’s it..Halwa is ready.Garnish it with some dry fruits and serve warm! It keeps well in the refrigerator for 2-3 days. Reheat when serving it.

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Doesn’t this look absolutely inviting and delicious 😇😄 Hope you guys will try this soon!

Love,

Shreya💖

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge is a classic Indian sweet. They are served during most festivals and occasions. They are made with just 4 everyday pantry essentials and take less then 30 minutes to prepare. The flavor is so delicious and absolutely melt in the mouth good! 

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge literally means cashew slice. It is basically made by boiling milk with sugar until reduced and then mixed with cashews, etc. Although that process takes a quite a long time to prepare, it is very delicious. Today, I’m sharing a rather quick and no-fuss recipe today. It needs just 4 basic ingredients from start to finish. The internet is full of recipes for the making Kaju Katli | Cashew Fudge with just 2 ingredients these days. Well, those recipes are not the authentic version. Those are more like marzipan made with cashews. So it is up to you what you really want to make.

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge can be flavored with some saffron too, although I’m not too fond of any flavor in Kaju Katli | Cashew Fudge except some cardamom powder. The most traditional version is what we prefer in my family.

Kaju Katli | Cashew Fudge

Kaju Katli | Cashew Fudge can be served for Raksha Bandhan or Diwali. This is one of the most loved sweets in my home. I mean, they vanish within 2 days tops! The hubby and I, both are die hard fans for these. Apart from these you can try

Ghee Mysore Pak
Karachi Halwa
Rawa Ladoos
Besan Ladoos
Khoya Burfi
Anjeer ki Burfi
Instant Kesar Peda 

Anyways, Let’s move on with my recipe for Kaju Katli | Cashew Fudge, I took 4 ingredients & less than 30 mins to serve these from start to finish! Let’s get started!

Use a blender and dry grind the cashews to a fine texture.

Make sure the cashews were at room temperature before grinding.

Heat the non stick pan, add the sugar & water.

Melt the sugar into the water on a low flame. Keep stirring.

Once the sugar has melted, cook for another 2-3 mins on low flame.

To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup.

The drop should not mix in the water. This is one thread consistency (ek taar ki chashni).

My syrup was ready in 5 mins approximately.

image

Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency.

To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it’s ready. Remove this dough like mixture on a greased plate and let it cool for 5 min.

Grease your palms and knead this mixture carefully until it’s smooth.

image

Now, roll this dough with a rolling on the back of a greased plate.

The thickness should be about 6mm or a bit more. Don’t roll it too thin. Set this plate in the refrigerator for 8-10 mins.

They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis.

That’s it! They are ready, you can store them in an airtight container for 2-3 day in the refrigerator.

Kaju Katli | Cashew Fudge

Kaju Katli

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 15-17 pieces

Traditional Indian Mithai, absolutely delicious and melt in the mouth good made with just 4 ingredients!!

Ingredients

  • 1 cup cashew nuts
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tsp ghee (for greasing)

Instructions

  1. Use a blender and dry grind the cashews to a fine texture. (Make sure the cashews were at room temperature before grinding.)
  2. Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame.
  3. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame.
  4. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water.
  5. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.
  6. Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency.
  7. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it's ready.
  8. Remove this dough like mixture on a greased plate and let it cool for 5 min.
  9. Grease your palms and knead this mixture carefully until it's smooth.
  10. Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more.
  11. Don't roll it too thin.
  12. Set this plate in the refrigerator for 8-10 mins.
  13. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis
  14. That's it! They are ready you can store them in an airtight container for 2-3 day in the refrigerator.

Notes

Please make sure that the sugar syrup isn't too thick too else, the cashew powder will just stick to the sugar but not form into a dough. Cool the rolled dough before cutting into pieces for clean cuts.

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Love,
Shreya.

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Kaju Katli | Cashew Fudge

Khoya / Mawa Burfi

I had some ‘Khoya’ (milk solids) sitting in my fridge from the time I had made my Anjeer Burfi and I wanted to use it up soon. Besides, there were no desserts at home & I know my hubby would love to have some after dinner 😘 

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

I asked my mom if she knows a fool-proof recipe for a basic white Khoya/ Mawa Burfi... She wasn’t sure as she hadn’t made any for ages 😛 So what next!? Google to my rescue…referred to the recipe here and here too for the proportions and adjusted it according to my taste & the ingredients available in my pantry. My hubby isn’t a fan of coconut usually so eliminated it altogether 😉 it tasted delicious & perfect for any celebrations too or for festivals like Diwali / Raksha Bandhan 😇

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

I had kept the leftover Khoya in the freezer, hence I thawed it for 1 hour. Once it came to room temperature, I grated it. Let’s have a look at this recipe, it’s very easy to prepare. It took me just 5 ingredients & 15 mins to prepare it!

Yield: 9-10 burfis

Equipment: a non slick pan, a spatula, a tray, a knife, measuring cups/ spoons.

Ingredients:

150 gms grated khoya /Mawa / milk solids

6 tbsp pwd sugar

1/4 tsp cardamom pwd

a few strands of saffron /kesar soaked in a tsp of warm milk

1 tbsp pistachios slivers (for garnishing)

Method:

Grease a tray/ plate & set aside.

Heat the non stick pan, add the grated khoya and sauté for 2-3 mins on low flame. Once it melts a little bit, add the powdered sugar & cardamom pwd. Mix well and sauté on low flame. The khoya will melt completely due to the sugar, keep stirring the mixture until it thickens & starts leaving the sides of the pan. This will take 5 mins. When the mixture comes together to form a dough in the pan, immediately pour this mixture on the greased tray and spread it neatly & flatten the top. Try to make a square shape while doing this so that we can get neat burfis later. Garnish it with slivered pistachio and some saffron. Refrigerate for 30 mins.

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

After 30 mins, cut the burfis and serve 😊 That was quick!!  Hope you make these soon…😄

Khoya burfi, recipe for easy burfi, mawa burfi recipe, Indian traditional sweets, diwali sweets, recipe for Diwali

Love,

Shreya 💕

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