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Desserts » Gluten Free Desserts

Gluten Free Desserts

Ukadiche Modak {Rice Dumplings with Sweet Coconut Filling}

Ukadiche Modak is a Maharashtrian delicacy made with steamed rice flour and a sweet coconut filling laced with nutmeg, cardamom, and saffron. I am excited to share my detailed recipe with all the tips and tricks to help you make Modak like a pro!

Ukadiche Modak served in a silver platter
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Modak

Modak is a sweet dish popular in Western India, especially Maharashtra where I grew up. They are made during the 10-day Ganesha festival and offered to Lord Ganesha. Modak is either steamed or fried and has an outer dough covering with a sweet aromatic filling inside.

Ukadiche Modak

"Ukadiche" literally means steamed. Ukadiche Modak is similar to dumplings, with an outer layer of steamed rice flour dough and a sweet filling of fresh coconut and jaggery. After shaping and filling the dumplings they are then steamed which gives them a soft melt in the mouth texture.

My mom makes the BEST Ukadiche Modak. I grew up eating them every year during the 10 day Ganapati festival and also almost every month as my dad brought home fresh coconuts from the farm.

My Mom is well-known amongst friends and family for her scrumptious Modak. Her signature Tri-Color Modak is made by shaping the outer covering with colored dough. She is always whipping up batches of Modak to share and also makes them when she gets special requests.

UPDATE: Please check the instructions and video for steaming modak in Instant Pot

Ukadiche Modak in a silver platter placed in front of Instant Pot

When I first started to cook, I never thought I would attempt to make Modak as the process seemed a bit tedious. Then, I came across an article in an Indian newspaper that was all about foods to prepare during the Ganesha festival. The article with over a dozen tips on how to make perfect modak gave me many good ideas that I became confident in making them.

Ukadiche Modak photo collage

During my trip to India, I also got a chance to fine-tune my Modak making skills with expert tips from my cousin, Prajakta. Look at these gorgeous tri-color handmade modak, she makes!

tri color modak shaped by hand

Tips to make soft covering/shell

  1. Use fine rice flour. Recently I found "Sohum" brand rice flour in Indian grocery stores in NJ that works really well.
  2. Add enough water when steaming the dough, 1:1 water to flour ratio
  3. Allow the steamed dough to cool down
  4. At first, the dough may seem a little dry and coarse.  Knead it well with a couple of tablespoons of warm water and a little bit of ghee. This will make the dough perfectly soft and pliable for making modak shells.
  5. Take your time to assemble the modak, the dough does not have to be hot, simply keep it covered under a moist paper towel

Tips for making perfect modak filling

  1. If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the modak are steamed.
  2. I would recommend grating the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling.
  3. Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the modak while steaming.
modak served in banana leaf

Ingredients

Ukadiche modak needs just a handful of ingredients most of which are available at Indian grocery stores:

  1. Fine rice flour - Make sure to sift the rice flour. I have used fine rice flour from brands like Sohum and Laxmi Foods and both work well for this recipe.
  2. Ghee - Good quality homemade ghee adds nutty aroma to the modak. It helps to make smooth dough as well as helps prevent the modak from sticking to the mold.
  3. Grated Coconut - Frozen coconut from Anand or Deep brand comes in handy for this recipe and also makes the process quick. Remember to thaw the coconut at room temperature before making the filling
  4. Jaggery - Adds buttery rich sweetness and authentic flavor to this dish. Make sure to grate the jaggery to avoid any lumps. Also remmeber to not over cook the jaggery, cook only until the filling is mixed in well.
  5. Cardamom and Nutmeg - I recommend buying ground powders to save time. If you have whole cardamom, make sure to discard the outer shell and finely grind the inside seeds with mortar and pestle. Whole nutmeg can be grated with a small grater.
ingredients for modak

Process

Step by step instructions to make soft and luscious Ukadiche Modak:

Step 1: Ukad/dough for the outer covering

  • Bring 1 cup of water to boil and add salt and 1 teaspoon of ghee.
  • Turn the heat to low and add the rice flour. Mix it well with a spoon.
  • Cook covered for 2-3 mins on low heat. Turn the heat off and pour the dough into a mixing bowl and let it cool.
rice flour dough (Ukad) in a pot

Step 2: Coconut jaggery filling

  • Grate the jaggery or break into small pieces using a pestle. 
  • In a heavy bottom pan gently roast the coconut on medium heat for 5 minutes.
  • Add jaggery, saffron, nutmeg powder, and cardamom powder and cook on low heat for another 5 to 7 minutes or until the filling starts to look dry. Mix well and keep aside. Pro Tip - Make the filling in advance to save time and refrigerate for 2 to 3 days
sweet coconut filling in a plate

Step 3: Prep the dough

  • Knead the rice dough using 1 teaspoon of ghee and 1-2 tablespoon of warm water for 5 to 10 mins or until the dough is really soft and moist.
  • Make lemon-sized balls with the dough and keep covered.
coconut filling and dough

Step 4: Shaping and filling

  • Grease the inside of the Modak mold really well with oil or ghee (photo 1)
  • Close the mold and spread the rice dough inside the mold and start pressing gently with your fingers as it evenly spreads inside the mold. Some of the dough will spread outside of the mold, which is used to seal the modak (photos 2, 3 and 4)
  • Gently put about 1 to 2 teaspoons of filling inside the mold. (photo 5)
  • Seal the bottom with the extra dough that is outside of the mold by folding it over to cover the opening (photos 6, 7 and 8)
  • Carefully open the mold and remove the modak gently (photos 9 and 10)
  • Shape the top of the modak by gentlypinching with fingers (photo 11 and 12)
  • Place it in the steamer. Note: I am using the steaming rack from my old stovetop steamer. But this steamer from amazon works well too.
  • Repeat the above steps of shaping and filling the modak for the rest of the dough and filling.

Step 4: Steaming

  • Heat 2 cups of water in a steamer pot. Once all the modak are ready, put the steaming rack inside the steamer pot and cook covered for 10 minutes on low to medium heat. Note: Check the detailed recipe for Instant Pot steaming instructions.

Turn the heat off, let the modak cool for 5 mins. Gently remove them from the steaming rack onto a plate. Enjoy!

Serving

Enjoy warm modak as is! Traditionally they are served with homemade ghee called as Sajuk Toop in Marathi. Slightly cut open the top of the Modak and pour over a teaspoon of melted ghee. I love to eat them warm but they also taste good at room temperature.

Storing

Modak stays well at room temperature for a day. For extended shelf life refrigerate in an airtight container for up to 3 days. To reheat simply re-steam them for 3 to 4 minutes.

ukadiche modak in a silver plate

Fequently Asked Questions

Where to buy Modak mold/mould known as Sacha

I bought my modak mold from India. Around August - September many Indian grocery stores in the US also sell modak molds. Modak molds are also available on amazon.

How to make Modak without the mold

Do not have the mold? Traditionally modak were made by hand and it simply takes some practice and patience to shape them uniformly. Here is how to make modak by hand:

1. Apply ghee on your palm and fingertips and start pressing one ball of the rice dough between the palm of your hands. Gently stretch the sides to form a 3-inch cup.

2. Place the filling in the center and start making pleats on the side by pinching the sides of the dough. Makes 5 to 7 pleats, to begin with, and eventually, you can make more pleats making the modak look prettier.

3. After pleated all around, gently bring them all together in the center. Start pressing them towards the middle and top enclosing the filling. Secure the top by firming pressing the top together so the Modak does not open up during steaming.

A complete traditional meal idea to serve along with Modak:

Love unique Indian desserts? Here are some more recipes to try:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}
Print Recipe
4.62 from 13 votes

Ukadiche Modak {sweet rice dumplings with coconut filling}

Steamed dumplings made with rice flour dough, stuffed with sweet coconut, jaggery, nutmeg, cardamom and saffron filling!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Indian
Servings: 13
Calories: 125kcal
Author: Archana Mundhe

Equipment

Ingredients

Instructions

  • In a heavy bottom pan gently roast the coconut on medium heat for 2 minutes. Add grated jaggery, saffron, nutmeg, and cardamom and cook on low heat for another 2 minutes. Mix well and keep aside. This filling can be made a couple of days in advance and refrigerated until ready to be used.
  • In a medium pot, bring water to a boil. Add 1 teaspoon of ghee and salt. Turn the heat to low and add the rice flour. Mix it well with a spoon. Cook covered for 2-3 minutes on low heat. Turn the heat off and take out the dough in a mixing bowl. Allow it to cool down a little.
  • Knead the rice dough using 1 teaspoon of ghee and 2 to 4 tablespoons of warm water for 5 minutes or until the dough is soft and moist. Make 13 lemon-sized balls with the dough and keep them aside.
  • Coat inside of the modak mold with a layer of ghee. Close the mold and spread the rice dough inside the mold and start shaping it around gently with your fingers. Some of the dough will also come outside of the mold which will be used to seal the modak. Gently put about 1-2 teaspoon of stuffing inside the mold. Seal the bottom with the extra dough that is outside of the mold. Gently open the mold and put the modak in a steaming rack. Repeat and make the remaining modak.
  • Heat 1 cup of water in a steamer pot. Once all the modak are ready, put the steaming rack inside the steamer pot (I steam 7 to 8 modaks at a time) and cook covered for 10 minutes on low to medium heat. Turn the heat off, let the modak cool for 5 minutes. Gently remove them from the steaming rack onto a platter. Enjoy!

Steaming Modak in the Instant Pot

  • Add 1 cup of water to the Instant Pot insert. Place the trivet. Gently place the steamer basket with modak in the Instant Pot. Close Instant Pot lid with pressure valve to sealing.
  • Pressure Cook on low pressure mode for 6 minutes followed by Natural Pressure Release. Open the Instant Pot, allow the modak to cool for 5 mins. Take out on a serving platter.

Video

Notes

Tips
  • Apply a generous amount of ghee to the mold before making each modak. This will make sure that the modak do not stick to the mold.
  • Rinse and dry the modak mold halfway through to make sure the modak does not stick to the mold.
  • My steamer basket fits 8 modak without sticking to each other. Make sure there is a little room between the modak so they do not stick to each other after cooking.
Tips to make soft covering/shell
  1. Use fine rice flour. Recently I found "Sohum" brand rice flour in Indian grocery stores in NJ that works really well. If you are using other rice flours (Swad, Deep, or Laxmi foods) made sure to sift the flour with a flour sifter or a fine-mesh strainer.
  2. Add enough water when steaming the dough, 1:1 water to flour ratio
  3. Allow the steamed dough to cool down
  4. At first, the dough may seem a little dry and coarse. Knead it well with a couple of tablespoons of warm water and a little bit of ghee. This will make the dough perfectly soft and pliable for making modak shells.
  5. Take your time to assemble the modak, the dough does not have to be hot, simply keep it covered under a moist paper towel
Tips for making perfect modak filling
  1. If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the modak are steamed.
  2. I would recommend grating the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling.
  3. Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the modak while steaming.

Nutrition

Calories: 125kcal | Carbohydrates: 22g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 46mg | Potassium: 31mg | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.3mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Instant Pot Dudhi Halwa | Lauki Halwa

Dudhi Halwa is a popular Indian dessert made with grated bottle gourd also known as Lauki. This perfectly sweetened, creamy pudding is traditionally flavored with ground cardamom. In my EASY Instant Pot version, I use vanilla for a refreshing twist to this classic recipe.

dudhi halwa served in 3 silver bowls
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Mom's Recipe

Dudhi Halwa is my Mom's all-time special dessert! I have so many memories of this dish. She made this more frequently than any other dessert. Sometimes she layered it over her special carrot halwa making it a heavenly treat. Adding a bit of vanilla is her creative twist that makes this dessert very refreshing. If you like the more traditional version, go ahead and add cardamom powder instead of vanilla.

Dudhi or Lauki is a large gourd that is tender and juicy with 92% water content. This mild and versatile vegetable is a rich source of vitamins, calcium, and minerals.

Buying Dudhi(Lauki)

Lauki is available in Indian grocery stores as well as other Asian markets. Look for a relatively skinny dudhi with light green skin that is not bruised.

dudhi halwa served in a silver bowl

Tips

It is easy to make the dudhi halwa vegan/dairy free:

  1. replace ghee with neutral cooking oil or vegan butter
  2. substitute low-fat milk with nut milk, like almond milk
  3. use non-fat dry milk powder instead of almond meal

Variations

  • Use ricotta cheese or khoya instead of dry milk powder. This will make the halwa more creamy.
  • Stir in 1-2 drops of plant-based green food color along with the vanilla for a pretty green halwa.
  • For a nut-free dudhi halwa, simply skip the garnish of nuts and the halwa will still be as delicious.
  • Cardamom powder can be used instead of vanilla

Process

  • Peel the Dudhi and then cut it into half in the middle. Then cut each half into 4 long wedges, this makes grating large dudhi easier.
  • If the dudhi is tender and fresh the inside will not have as many seeds and the white part will be firm. If you find that the seeds are larger or the white part is soft, you can cut the white part along with the seeds and discard them.
  • Set the Instant Pot to saute(normal) mode and heat ghee. Add grated dudhi and sauté for a minute. 
  • Add low-fat milk. Close Instant Pot with Pressure valve to sealing. Pressure cook for 2 minutes followed by Quick Release (Natural Pressure Release works too). 
  • Set the Instant Pot to Saute(normal) mode. Mix the milk powder in the remaining half cup of milk and add it to the Instant Pot. You can also use ricotta cheese here.
  • Add sugar and cook for 5 minutes stirring frequently until most of the liquids evaporate and the halwa thickens. If the halwa starts to splutter set the Instant Pot to Saute(less) mode and continue to cook for another 5 minutes. 
  • Stir in Vanilla, mix well, and turn the Instant Pot off. Halwa will thicken further as it cools down. Garnish with sliced almonds. Enjoy warm or chilled.

Storing

Dudhi halwa is a great make ahead dessert. It can be refrigerated up to 5 days. To reheat simply microwave.

Do you enjoy Indian desserts? Here are few more recipes to try:

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

dudhi halwa served in 3 silver bowls
Print Recipe
4.41 from 25 votes

Dudhi Halwa

A delicious Indian dessert with grated bottle gourd, sugar and milk!
Prep Time15 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Indian
Servings: 6
Calories: 235kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 2 tablespoons ghee or any cooking oil
  • 4 cups packed Dudhi grated
  • 1 cup low fat milk divided (or almond milk)**
  • ½ cup sugar
  • 1 cup non-fat dry milk powder **
  • 1 teaspoon vanilla **
  • 1 tablespoon sliced almonds for garnish optional

Instructions

  • Set the Instant Pot to saute(normal) mode and heat ghee. Add grated dudhi and sauté for a minute. Add half of the low-fat milk. Close Instant Pot with Pressure valve to sealing. Pressure cook for 2 minutes followed by Quick Release (Natural Pressure Release works too). 
  • Set the Instant Pot to Saute(normal) mode. Mix the milk powder in the remaining half cup of milk and add it to the Instant Pot. 
  • Add sugar and cook for 5 minutes stirring frequently until most of the liquids evaporate and the halwa thickens. If the halwa starts to splutter set the Instant Pot to Saute(less) mode and continue to cook for another 5 minutes. 
  • Stir in Vanilla, mix well and turn the Instant Pot off. Halwa will thicken further as it cools down. Garnish with sliced almonds. Enjoy warm or chilled.

Video

Notes

Note - It is normal for the milk proteins to separate after pressure cooking. 

To make the dudhi halwa vegan/dairy-free:

  1. replace ghee with neutral cooking oil or vegan butter
  2. substitute low-fat milk with nut milk, like almond milk
  3. use almond meal instead of milk powder 

Substitutions 

  • Use ricotta cheese or khoya instead of dry milk powder. Add only half the milk if using this substitute. 
  • Almond flour can also be used instead of non-fat milk powder 
  • Stir in 1-2 drops of plant-based green food color along with the vanilla for a pretty green halwa
  • For a nut-free dudhi halwa, simply skip the garnish of nuts and the halwa will still be as delicious
  • Cardamom powder can be used instead of vanilla 

Nutrition

Calories: 235kcal | Carbohydrates: 34g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 135mg | Potassium: 586mg | Sugar: 29g | Vitamin A: 505IU | Vitamin C: 1.5mg | Calcium: 356mg | Iron: 0.9mg

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Healthy Carrot Cake Baked Oats

Layers of fluffy cake, warm spices, sweet-tangy cream cheese frosting, and crunchy walnuts - we wish we could have it all the time! But alas we reserve that kind of indulgence for very special occasions. However, Carrot Cake Baked Oats ticks all of the boxes we love about the classic dessert without any of the excessive fat, sugar, and empty calories. 

carrot cake with frosting on a white plate

Using the healthy baked oatmeal trend we came up with the perfect “carrot cake” full of healthy wholesome ingredients that nourish us while letting us feel like we’re indulging...without paying the price. Super nutritious oats, carrots, raisins, and walnuts are spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that we could literally eat every day. Absolutely delicious and so satisfying with or without the lightly sweetened cream cheese on top.

This flourless Carrot Cake recipe is so versatile that you can change it up based on the occasion and to suit individual tastes:

  1. Bake as is and serve right from the baking dish for a healthy breakfast that is simply delicious
  2. The carrot cake muffins make a perfect on-the-go breakfast or afternoon snack
  3. Did someone order pancakes?? Use the same batter to make gluten-free carrot cake pancakes or waffles and serve with a drizzle of maple syrup
carrot cake baked oatmeal with raisins and walnuts

Last but not least! Spread the lightly sweetened cream cheese topping on the baked oats cake or muffins for an out-of-this-world dessert. Want to take it over the top? The gorgeous crimson raspberry powder sprinkled on top gives it that fancy bakery look and it’s such a simple way to add a little wow factor. The sweet-tart raspberry flavor also wakes up the cream cheese topping in a way you won’t want to miss.

slice of carrot cake and a spoon

Tips

Here are my tips to make fluffy carrot cake baked oats:

  • Make sure to use a high-speed blender as you want to grind the oats
  • If baking in an oven-safe dish, make sure to grease it well
  • Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.  
  • You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup 
  • Air fryer carrot cake - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at  330 F for 12 to 15 mins

Substitutions

  • You can use quick oats instead of rolled oats. But do not use steel cut oats
  • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
  • You can use honey, sugar, or brown sugar instead of maple syrup
  • Substitute walnuts with pecans if you like or add your favorite nuts 
  • Allergic to nuts? Go ahead and skip them
  • Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon ground nutmeg instead
oats carrot cake with cream cheese frosting

Steps

  • Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in (photo 1)
  • In a bowl whisk egg. Add milk, maple syrup, and mix (photo 2, 3, and 4)
making batter for carrot cake baked oats
  • Add carrots, half of the chopped walnuts, raisins, and mix well (photo 5)
  • Next, add the ground oats mixture (photo 6)
  • Stir everything until well combined (photo 7)
  • Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins (photo 8) Bake for 20 minutes
carrot cake oats batter mixed and ready to be baked
  • Allow the cake to cool down for 5 minutes and then enjoy warm (photo 9) with an optional drizzle of maple syrup.
  • To serve as a dessert or special treat, mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Spread the frosting over (photo 10)
carrot cake without and with frosting

Serving

  • When serving as breakfast, lightly drizzle with maple syrup
  • To serve as a special treat or dessert make the cream cheese frosting from the recipe card below and enjoy the heavenly carrot cake with much fewer calories than the traditional carrot cake

Storing

Baked carrot cake oatmeal stays good at room temperature for several hours. You can also refrigerate it for 2 to 3 days. To reheat simply microwave for 10 to 30 seconds.

Here are some more of healthy-ish dessert recipes to try:

Looking for more breakfast ideas? I have 37+ delicious sweet and savory breakfast and brunch recipes from classic Indian dishes to Instant Pot bread and puddings.

carrot cake with frosting served in a white plate
Print Recipe
4.86 from 7 votes

Carrot Cake Baked Oats

Super nutritious oats, carrots, raisins, and walnuts spiced with energizing and fragrant cinnamon, ginger, nutmeg & cloves. A lovely combination of textures and flavors that can enjoyed as breakfast or a treat.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 2
Calories: 335kcal
Author: Archana Mundhe

Equipment

Ingredients

  • ½ cup rolled oats **
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice **
  • 1 egg or flax egg *see notes
  • ¼ cup milk
  • 2 tablespoons maple syrup
  • ½ cup carrot grated
  • ¼ cup walnuts chopped
  • 2 tablespoons raisins

Optional toppings

  • 2 ounces cream cheese at room temperature
  • 2 tablespoon powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon freeze-dried raspberry powdered optional

Instructions

  • Lightly grease 5 x 5 oven-safe dish or ramekin. Note that the bake times will change if you are using a baking dish of different size. Preheat the oven to 350° F.
  • Add rolled oats to the blender and grind to a powder. Add baking powder, cinnamon, ginger, allspice, and salt and process again so they get mixed in
  • In a bowl whisk egg. Add milk and maple syrup. Add carrots and mix well.
  • Add dry ingredients to the wet ingredients. And mix well.
  • Stir in half of the chopped walnuts and raisins.
  • Pour the batter into the greased dish. Sprinkle the remaining walnuts and raisins. Bake for 20 minutes.
  • To make the optional frosting - Mix together cream cheese, sugar, and vanilla. Allow the carrot cake to cool down for at least 10 minutes. Then spread over the frosting.

Video

Notes

  • You can use quick oats instead of rolled oats. I do not recommend steel cut oats
  • Use flax eggs for an eggless option - whisk together 1 tablespoon flax meal with 3 tablespoons of water
  • You can use honey, sugar, or brown sugar instead of maple syrup
  • Substitute walnuts with pecans if you like or add your favorite nuts 
  • Allergic to nuts? Go ahead and skip them
  • Don’t have allspice? You can skip it or add ¼ teaspoon of ground cloves and ½ teaspoon ground nutmeg instead
  • Double up the batch and make oatmeal carrot cake muffins. You won’t regret it! The baking time will be 12 to 15 minutes for the muffins. The baked oatmeal cups make for a perfect on-the-go healthy breakfast or enjoy as a delicious after-school snack.  
  • You can also use the batter to make yummy carrot cake pancakes that the kids are sure to enjoy. Serve warm with a drizzle of maple syrup 
  • Air fryer method - In my Cosori Air fryer, I bake it for 20 mins at 330 F in a 5" x 5" baking dish. To make muffins, add the batter to silicone muffin liners and air fry at  330 F for 12 to 15 mins
  • The current nutrition info does not use the optional frosting. With the cream cheese frosting, these carrot cake baked oats are 466 calories per servings 

    Nutrition

    Calories: 335kcal | Carbohydrates: 47g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 367mg | Potassium: 691mg | Fiber: 5g | Sugar: 16g | Vitamin A: 5501IU | Vitamin C: 3mg | Calcium: 203mg | Iron: 2mg

    EASY Til Laddu

    Til laddu is a delightfully rich dessert with earthy sesame seeds and buttery rich jaggery. This quick recipe uses grated jaggery and easy steps to achieve the authentic flavors of Maharashtrian "Tila che ladoo".

    til laddu in a silver platter
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    A traditional recipe from Western India, Til Laddu is also known as "Tila che ladoo", "Til Ke Laddu " or "Til Gud Ladoo" and is a must during the festival of Sankrant.

    In Maharashtra, where I grew up, Til Laddu or Til Gul is made in big batches to share with family and friends for 10 days leading with the Makar Sankrant Day.

    Significance

    The Harvest festival of Makar Sankrant is celebrated during the month of January in Western India. It is also celebrated as "Pongal" in South India, "Lohri" in North India, and "Bihu" in East India.

    Til Gul

    • Til - Sesame seeds
    • Gul - Buttery rich jaggery also known as "Gur"

    These two ingredients provide much-needed nutrition and warmth. Both sesame seeds and jaggery are good sources of energy. Sesame seeds are a good source of healthy fats, proteins, calcium, and fiber. Sesame seeds and jaggery are both rich in iron, magnesium, and potassium that help boost energy levels. With all of these health benefits, Til Ladoos are a must in the winter months when our body craves that extra energy.

    til laddu in a platter

    Ingredients

    This soft til laddu recipe uses a few basic nutrient-rich pantry ingredients that are readily available in Indian grocery stores:

    • Sesame Seeds
    • Peanuts
    • Dry Coconut
    • Jaggery
    • Cardamom
    ingredients for til laddu

    Tips & Substitutions

    1. Dry roast the ingredients one at a time on medium-low heat stirring frequently
    2. Allow the roasted ingredients to cool down before processing
    3. You can substitute white sesame seeds for brown sesame seeds
    4. Grate the jaggery or break it into small pieces using a pestle
    5. I like to use a food processor for this recipe but you can also use a high-speed blender. Simply pulse 1 to 2 ingredients at a time and grind everything in multiple batches
    6. Massage the final mixture well to help release the oils from the sesame seeds and peanuts which will help bind the ladoo
    til laddu in a black plate

    Instructions

    Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.

    Step 1: Dry Roast sesame seeds, peanuts, and coconut, one at a time. Grate the jaggery. I like to use a food processor for this but you can also grate it using a handheld grater

    Prepping ingredients for til laddu

    Step 2: Grind the roasted ingredients along with jaggery and cardamom

    processing peanuts, sesame seeds and jaggery

    Step 3: Add ghee, grind again and then roll the laddo

    making laddo with sesame and jaggery mixture

    Storing

    Store in an airtight container in a cool dry place at room temperature for up to 10 days. 

    Here are some more recipes to try on Sankranti or anytime you like since they are not only delicious but also unique and dishes you won't find in a restaurant!

    Recipe

    til laddu in a black plate
    Print Recipe
    5 from 8 votes

    Til Ladoo

    Quick & easy recipe for the Maharashtrian Til Laddu with sesame seeds, peanuts and grated jaggery
    Prep Time10 mins
    Cook Time10 mins
    Rolling20 mins
    Total Time40 mins
    Course: Dessert, Snack
    Cuisine: Indian
    Servings: 22 laddu
    Calories: 105kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • Roast sesame seeds on medium low heat for 4 to 5 minutes. The sesame seeds will release aromas and also start to sizzle in the pan. Take out the sesame seeds in a wide bowl and allow them to cool.
    • In the same pan, roast the peanuts for 2 to 3 minutes stirring constantly. Once the peanuts start to get light golden brown spots on them, take them out in a bowl and allow to cool.
    • In the same hot pan add coconut and turn the heat off and dry roast for 1 to 2 minutes or until it turns light golden brown. Take out the roasted coconut in a bowl.
    • Add cooled sesame seeds and peanuts to the food processor bowl and pulse 10 to 12 times. Don’t over process we still want to see some peanut pieces.
    • Next add coconut, jaggery and cardamom powder and process everything for 20 to 30 seconds. Once everything is mixed in, add the ghee and pulse everything 4 to 5 times.
    • Take out the mixture in a large bowl and massage it with your hands so the oils from the sesame seeds and peanuts start to release and will help roll and shape them.
    • Take about 1 to 2 tablespoons of the mixture and start pressing in the palm of your hands and rolling it on all sides to shape a round ladoo. Make remaining ladoos, I make around 20 to 22 ladoo. Store in an airtight container in a cool dry place at room temperature for upto 10 days.

    Video

    Notes

     
    1. You can substitute white sesame seeds for brown sesame seeds
    2. I use shelled peanuts, if using peanuts with skin on, simply roast them, allow them to cool down, and then massage with your hands so the skin comes off easily. It is also ok to grind them with skin on 
    3. Grate the jaggery using a hand grater or food processor or break it into small pieces using a pestle. You can use powdered jaggery instead of grated jaggery
    4. I like to use a food processor for this recipe but you can also use a high-speed blender. Simply pulse 1 to 2 ingredients at a time and grind everything in multiple batches
    5. If you find it hard to bind the laddu, massage in an extra 1 to 2 tablespoons of ghee in the mixture

    Nutrition

    Serving: 1g | Calories: 105kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Calcium: 55mg | Iron: 1mg

    Almond Flour Banana Bread

    Anyone else disappointed when they don't find overripe bananas on the counter so there’s an excuse to make banana bread?? I adore this quintessential quickbread so much that I could eat it Every. Single. Day. 

    That’s why I created this dynamite gluten-free, protein-rich, Almond Flour Banana Bread with NO ADDED SUGAR, but ALL OF THE DELICIOUS! So my family and I could enjoy this tender sweet bread full of good-for-you ingredients wherever we want!

    .

    chocolate chip banana bread in a loaf pan

    So many banana breads might as well be cakes--full of processed sugar and fat. Sure, these kinds of treats are ok occasionally but are far from part of a healthy diet. 

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    This Healthy Banana Bread is soft, satisfying, and just perfectly naturally sweet. It also isn’t hiding bad-for-you ingredients under the guise of a wholesome snack. These are real ingredients full of nutrients that I feel great about my family enjoying!

    Protein from Almond Flour, healthy Omega-3 fatty acids from flaxseed meal, ghee, and walnuts, Potassium from bananas, Antioxidants from dark chocolate, and Anti-inflammatory compounds in cinnamon are packed into this mighty, but humble loaf. 

    Banana bread is the ultimate breakfast, snack, and dessert. It is portable and perfect for an on-the-go breakfast or packed into a lunchbox. A slice of this banana bread also makes an awesome after-school snack. And when you’re craving something sweet, either during that afternoon slump or after dinner, this protein-packed loaf hits the spot--without the dreaded sugar high and crash.

    NO EGGS NO PROBLEM

    My Almond Flour Banana Bread is gluten-free, paleo, and free of added sugars. Allergic to eggs? NO PROBLEM! Check the recipe card for an eggless version!

    Ingredients

    All of the specific ingredient amounts are listed in the printable recipe card at the bottom of this post.

    Here is what you will need from the grocery store before you begin:

    • Fine Almond Flour
    • Dark Chocolate Chips
    • Flaxseed Meal
    • Baking Soda
    • Baking Powder
    • Cinnamon
    • Salt
    • Walnuts
    • Bananas
    • Ghee or butter
    • Vanilla extract

    The walnuts are optional. I think they give the bread extra protein and texture. I love making banana nut bread and walnuts are the best nuts for sweetbreads.

    You can use either ghee or butter interchangeably. I prefer ghee because it is easier to digest since it is dairy-free.

    Tips

    • To prevent the banana bread from sticking to the pan, use parchment paper. This also makes cleanup easy
    • If you don't have parchment paper, you can also grease the bottom and sides of the pan with oil or cooking spray. Make sure you spray it liberally and don't miss any spots.
    • Almond flour bread takes a longer time to bake. To make sure that it's fully cooked, stick a toothpick into the middle of the bread and it comes out clean.
    sliced of banana chocolate bread

    Instructions

    The entire recipe with all the detailed instructions is in the printable recipe card just a little further down. First, I have some photos of the entire process so that you can make your bread along with me and see what it looks like at each step.

    In a large mixing bowl, mix all the dry ingredients together (1,2).

    dry ingredients for banana bread

    In another mixing bowl, mash the bananas and mix them up with the eggs, ghee, and vanilla (3, 4, 5, 6).

    mixing eggs with bananas

    Add the dry ingredients to the wet ingredients. Stir everything gently, just until it is well combined (7,8).

    Pour this mixture into the bread pan that is already greased or has parchment paper in it. Sprinkle the rest of the chocolate chips on top (9, 10).

    Then, bake the bread at 350 degrees F for about 30 minutes. When it's done, let the bread cool on a cooling rack for about 15 minutes.

    Pouring batter in pan

    Eggless Banana Bread

    Here is how to make banana bread without eggs:

    1. Whisk together 3 tablespoons of flaxseed meal with 9 tablespoons of water.
    2. Allow this mixture to sit for 5 minutes.
    3. Add that entire mixture to the banana bread batter instead of the eggs.

    Please remember that it is normal for the middle of the eggless banana bread to sink a bit as the cake cools down.

    FAQ

    Is this a keto-friendly recipe?

    No, this recipe is not a low-carb or keto recipe as it is because it uses dark chocolate chips that are not sugar-free. If you use sugar-free chocolate chips, this can certainly be a low-carb recipe. Just make sure you track the carbs you eat since this is still fairly high in carbs thanks to the bananas.

    How do you store banana bread?

    The best way to store banana bread is on the counter at room temperature. Just make sure and cover it up with foil or plastic wrap or a lid. This will last about a week.

    Can you freeze it?

    Yes, you can freeze this bread. To do that, just wrap it tightly in aluminum foil and store it in a sealed zipper freezer bag. It will last about 6 months in the freezer.

    How do you ripen bananas faster?

    The best way to help your bananas ripen faster is to place them in a paper bag for about a day.

    What type of almond flour is best for baking?

    Look for ultra-fine blanched almond flour. Do not use almond meal as it has bits of the nut skins in it, so it will make the bread have a grainy texture.

    Similar Recipes

    If you enjoyed this almond flour banana bread, then you will enjoy these baked recipes too.

    banana bread in a loaf pan

    Recipe

    almond banana bread slice
    Print Recipe
    4.79 from 14 votes

    Almond Flour Banana Bread

    Gluten free banana bread with almond flour
    Prep Time15 mins
    Cook Time35 mins
    Cooling Time10 mins
    Total Time1 hr
    Course: Breads, Breakfast, Dessert
    Cuisine: American
    Servings: 10
    Calories: 355kcal
    Author: Archana Mundhe

    Equipment

    • 9 X 5 bread pan

    Ingredients

    Toppings (optional)

    • 2 tablespoons dark chocolate chips

    Instructions

    • Preheat the oven to 350 degrees and line a 9 X 5 bread pan with parchment paper. Note: You can also grease the bottom and sides with oil or cooking spray.
    • In a medium mixing bowl, mix all the dry ingredients together.
    • In a large mixing bowl, mash the bananas with a fork, add eggs, ghee, vanilla. Mix well and then add in the dry ingredients. Stir until everything is just combined.
    • Pour the mixture into the bread pan.
    • Sprinkle the remaining chocolate chips on top. Bake for 350 degrees for 30 to 40 minutes or until a wooden skewer comes out clean.
    • Allow the bread to cool on a cooling rack for 10 to 15 minutes before cutting into slices

    Video

    Notes

    Eggless Option:
    Whisk together 3 tablespoons flaxseed meal + 9 tablespoons of water. Allow to sit for 5 mins and add instead of eggs. Note: It is normal for the middle of the eggless banana bread to sink a bit as the cake cools down.

    Nutrition

    Calories: 355kcal | Carbohydrates: 23g | Protein: 10g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 259mg | Potassium: 307mg | Fiber: 6g | Sugar: 10g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 2mg

    Almond Flour Brownies

    These almond flour brownies are perfectly sweet with a crunch of walnuts and real chocolate chips. They are a gluten-free dessert you'll love! They are so easy to make that you'll ditch the boxed brownies and enjoy making homemade brownies, it doesn't take any longer to do.

    A stack of almond flour brownies
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    Homemade Gluten-Free Brownies

    This recipe is incredibly easy. All you do is mix all the ingredients together and then bake them in the pan. It really isn't any more difficult or time-consuming than a box mix. The only difference is that you are measuring a few more ingredients, that's it!

    The best thing is the texture. They literally melt in your mouth. You can leave the walnuts out, they are optional. I enjoy the crunch and earthiness they give the brownies, but the brownies taste delicious with or without them.

    Ingredients

    All of the recipe steps and complete list of ingredients are in the printable recipe card at the bottom of this post. First, I'm going to share some helpful information and tips about the ingredients and the recipe.

    I used all whole ingredients for this recipe and have discovered that the fresher the ingredients, the more flavor the brownies have.

    Ghee adds a rich nutty aroma, but you can use butter if you want. Both work just as well. I prefer ghee because it is lactose-free and easier to digest.

    When you buy almond flour, remember not to buy almond meal. Almond meal has a grainy texture and will affect how the brownies feel in your mouth. Almond flour is ground finer and will give you that cake-like texture you love. I love buying a big bag of Almond flour from Costco. It works great for quick and easy Indian desserts like this Badam Burfi.

    The raw cacao powder will have a bold flavor. They are what makes these brownies taste so rich and decadent. While any kind of cocoa powder will work, raw cacao elevates your brownies.

    The walnuts are completely optional. I suggest using them because they give depth to your brownies.

    Steps

    I have some step-by-step pictures that I think will really help you as you make these homemade brownies.

    First, mix the eggs, ghee, sugar, and vanilla in a large mixing bowl (1, 2). Remember, oil or butter can be used instead of ghee.

    Then, add the almond flour, cocao powder, baking powder, salt, and chocolate chips (3, 4).

    You don't need an electric mixer, this is really easy to mix with a spoon.

    Step by step pictures showing how to make almond flour brownies

    Add the walnut to the mixture last. (5, 6).

    Pour the batter into a baking tray that is lined with parchment paper (7). Spread it out evenly with a spatula. Spread some more chocolate chips on top of the brownie batter (8).

    Bake it for about 20 minutes or until a toothpick comes out clean.

    If you want, sprinkle some sea salt on top after you take it out of the oven to cool.

    Pouring almond flour brownie batter into a baking dish and baking it.

    FAQ

    If you are ready to bake the brownies, scroll down to the printable recipe card. First, I'm going to share some answers to questions people ask about gluten-free brownies.

    What type of almond flour should I use in brownies?

    When you are looking for almond flour to use in baking, always use super-fine blanched almond flour. Almond meal is more coarse and may contain the skin of the nuts in it, giving your brownies a rough texture.

    How do I know when gluten-free brownies are done baking?

    The first indicator that your brownies are almost finished baking is the aroma. When you smell them really strongly, you'll know it's about time to check on them. Next, insert a toothpick into the center of the brownies. If the toothpick comes out clean, the brownies are fully cooked.

    What else can I mix into my brownies?

    Be creative and use whatever ingredients or toppings you want. Some people love topping their brownies with chocolate ganache, others with homemade caramel sauce. You can also mix in other flavors of baking chips if you want.

    Are these brownies vegan?

    Since I used eggs, these brownies are not considered vegan. Some vegetarians don't mind baking with cage-free eggs, so these could be loosely considered vegetarian.

    Are these brownies keto or low-carb?

    Since I used an entire cup of brown sugar, these are not keto or low-carb brownies. If you want to convert this to a low-carb recipe, use a brown-sugar substitute like Lankato.

    How do you store almond flour brownies?

    Store them in an airtight container at room temperature for up to 4 days. They are so delicious you probably won't have leftovers though.

    How to make eggless brownies?

    Substitute flax eggs for eggs and you have a delicious eggless gluten free brownie. See recipe notes for details.

    A pan of almond flour brownies fresh out of the oven

    Did you enjoy this recipe? You may want to try some more stunning recipes. These are some of my favorite dessert recipes:

    Recipe

    brownie squares
    Print Recipe
    5 from 25 votes

    Almond Flour Brownies

    Gluten free brownies with almond flour
    Prep Time10 mins
    Cook Time20 mins
    cooling time10 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: American
    Servings: 8
    Calories: 327kcal
    Author: Archana Mundhe

    Equipment

    • 8 x 8 baking pan

    Ingredients

    Instructions

    • Line a 8 X 8 inch baking tray with parchment paper or grease and flour. Preheat the oven to 350 degrees F
    • Mix eggs, ghee, sugar, and vanilla in a large mixing bowl. Add almond flour, cacao powder, baking powder, salt, walnuts and chocolate chips
    • Pour the batter into the baking tray and spread evenly with a silicone spatula. Spread the remaining chocolate chips on top
    • Bake for 20 minutes or until a tool pick comes out clean. You may sprinkle the brownies with a pinch of coarse sea salt
    • Allow to cool for 10 to 15 minutes and then cut into 16 squares

    Video

    Notes

    Notes:
    oil or butter can be used instead of ghee
    Egg Substitute:
    Add 2 tablespoons of flaxseed meal to 6 tablespoons of water and whisk well. Allow the mixture to sit for 5 mins and then use in the recipe in place of eggs. If the batter is too thick add 1 tablespoon of water. This batter is thicker than normal brownie batter, use a silicone spatula to gently spread in the pan. 

    Nutrition

    Calories: 327kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 178mg | Potassium: 248mg | Fiber: 4g | Sugar: 30g | Vitamin A: 59IU | Calcium: 113mg | Iron: 2mg

    Mango Shrikhand | Creamy Mango Yogurt dessert

    Mango Shrikhand is a creamy & luxurious Indian sweet dish made with yogurt, mango pulp, and sugar. I like to garnish it with aromatic saffron for a pop of color and flavor. Check out this easy, no-cook recipe with all of my tips and tricks to make this delicious dessert.

    Mango Shrikhand in white bowls with Puri's on the side
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    What is Shrikhand

    Shrikhand is an Indian sweet dish made using strained yogurt and flavored with cardamom and nuts. This Mango Shrikhand is a variation of the classic shrikhand recipe that is flavored with mango pulp.

    Mango Shrikhand, also known as Amrakhand in India, is my go-to dessert for special occasions when I am entertaining and especially to celebrate the Indian festival Gudi Padwa that signifies the start of spring!

    Gudi Padwa

    • First day of the month "Chaitra" in the Hindu calendar
    • Start of spring and beginning of a new year for the people of Maharashtra, India
    • One of the most auspicious days in the year and beginning of the new harvest season
    • To celebrate, early morning we hang a 'Gudi' outside our homes. Gudi is a beautiful display made on a bamboo stick. On the top is a brass pot hung upside down, which is then adorned with a bright silk cloth, a flower garland, and a twig of mango leaves. Gudi is a sign of prosperity and good things to come.
    • Growing up, I remember my mom making homemade Mango Shrikhand and serving it hot fluffy Puri’s to celebrate Gudi Padwa.
    A beautiful display of Gudi with a bright silk cloth and flower garland

    Tips

    Here are MOC's tips to make the best Mango Shrikhand

    • Use canned alphonso mango pulp from Swad or Deep brand
    • Use plain unflavored yogurt and not low fat or fat-free
    • I have tried this recipe using greek yogurt but found that it does not have the tanginess of the traditional shrikhand
    • Homemade yogurt also works well for this recipe
    • If you have an Indian grocery store near you try the Desi Yogurt brand otherwise stick to Stonyfield or other plain yogurt found in grocery stores
    • Shrikhand is a great make-ahead recipe, it stays well in the refrigerator for up to a month or can be frozen for longer shelf life

    Variations

    • Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
    • Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe
    • Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries
    2 bowls of shrikhand in a silver tray

    Process

    How is my step by step recipe to make homemade Shrikhand:

    Step 1: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth.

    yogurt in a cheesecloth lined bowl

    Step 2: Gather the corners of the cloth and tie them into a bundle. Hang the cheesecloth so all the water can drain out. I usually hang this for 5-6 hours or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out. Squeeze out any remaining water by tightly pressing against the tied yogurt. The consistency should be thicker than that of the greek yogurt.

    hung yogurt in a chessecloth

    Step 3: Empty thickened yogurt into a mixing bowl. This will be about 1.5 cups of thick strained yogurt.

    strained yogurt in a cheesecloth

    Step 4: Mix well with a slotted spoon or whisk for 5 minutes until it is smooth.

    ingredients for shrikhand - mango pulp, strained yogurt, saffron and sugar

    Step 5: Stir in sugar and mix well for another 5 mins. Yogurt should be smooth and lump-free.

    process of making mango shrikhand

    Step 6: Add the mango pulp and mix well for another 5 mins. Garnish with saffron strands and chill at least for an hour before serving.

    Serving

    1. Enjoy chilled served in small bowls as a dessert
    2. To make a full Indian meal, serve with hot puri's and batata bhaji (spicy potatoes)
    3. Serve it layered with other Indian desserts like Motichoor Ladoo, Gulab Jamuns or simply top with diced fruits or nuts
    Dinner plate with mago shrikhand, puri;s and batat bhaji

    Looking for more festive recipes? Try some of our family favorite Indian desserts:

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Print Recipe
    4.89 from 9 votes

    Mango Shrikhand - A Cool and lush Mango Yogurt dessert

    A cool and lush mango flavored dessert made with creamy yogurt and sweet mangoes, garnished with aromatic saffron.
    Prep Time6 hrs
    Total Time6 hrs
    Course: Dessert
    Cuisine: Indian
    Servings: 6
    Calories: 197kcal
    Author: Archana Mundhe

    Ingredients

    • 2 pounds regular plain yogurt Full fat Desi Yogurt or Stoneyfield brand
    • 1½ cup mango pulp Ratna or Deep Alphonso Mango Tin
    • ⅔ cup sugar
    • 1 pinch saffron

    Instructions

    • Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.
    • Empty thickened yogurt into a bowl. Mix well with a slotted spoon or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins.
    • Add mango pulp and mix well until it gets smooth and creamy consistency (5 mins). Garnish with saffron strands. Chill for an hour before serving. Serve with hot Puris.

    Video

    Notes

    Variations:
    • Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
    • Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe.
    • Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries

    Nutrition

    Calories: 197kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 234mg | Sugar: 33g | Vitamin A: 620IU | Vitamin C: 3.5mg | Calcium: 185mg | Iron: 2.6mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Kalakand

    Kalakand is a delectable, melt-in-the-mouth dessert whipped up in Indian homes for festivals and celebrations. A moist and flavorful milk cake, Kalakand has a nutty floral aroma and delicate grainy texture. Laced with cardamom and saffron, and dressed up in bright green pistachios, this exotic mithai always stands out amongst the finest of Indian dessert spreads.

    stack of kalakand cubes with a festive back drop
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    Growing up, my father would always buy fresh Kalakand from the local Halwai (sweet shop) for festivals. My sisters and I would look forward to those times, as this sweet was a family favorite. Ever since I moved to the USA, I have missed having fresh kalakand. I have always wanted to find the perfect recipe to make this mildly sweet and moist barfi at home.

    kalakand cubes in a silver platter and paper cupcake liners

    Origins  

    Historically belonging to Uttar Pradesh in North India, this versatile milk-based mithai has gained universal popularity across India. Traditionally, Kalakand is made from coagulated full-fat milk and sugar. The milk is curdled to get Indian cottage cheese (paneer) and mixed with sugar. This mixture is then cooked on medium heat till all the moisture evaporates and it attains a moist and grainy-crumbly consistency. However, the traditional recipe takes hours to make, involving complex steps and multiple pots and pans.

    So here is  MOC’s easy and modern take on this Indian dessert with the same authentic flavors! With this quick and simple 3 ingredient recipe, you can make heavenly Kalakand with 20 mins of hands-on cook time. I use full-fat ricotta cheese and sweetened condensed milk to make this effortless yummy burfi. The homemade Kalakand is delicious and similar to its traditional counterpart in taste, flavor, and texture.

    kalakand pieces in a gold container

    Kalakand is a wonderful and festive dessert that makes for a perfect treat on your holiday table. I love to cut kalakand in smaller bite-sized cubes, place them in mini cupcake liners and share with my family and friends as part of the Diwali treats gift package!

    I am sharing my super easy must-try recipe with you, in time for the Indian festival season and also for the upcoming holiday season.

    Ingredients

    This recipe uses only 3 main ingredients and a couple of optional flavoring and garnishing ingredients:

    1. Full-Fat ricotta cheese - this light and creamy cheese is a great substitute for paneer, which is used in the traditional recipe
    2. Condensed milk - makes for a perfect sweetener in this recipe and the thickness helps speed up the process
    3. Ground cardamom - known as Elaichi, cardamom seeds are ground and added to Indian desserts for a sweet heavenly aroma
    4. Saffron (optional) -  saffron adds an intense aroma, a floral flavor, and a gorgeous golden color.
    5. Pistachios (optional for nut-free) -  You can use any nuts in this recipe. I love green pistachios as they add nice color contrast to this barfi.

    The best part is that you can totally skip the nuts for a nut-free option and it will still taste delish! If you are not a fan of pistachios, feel free to use any other nuts of your choice for the garnish.

    kalakand cubes in a silver platter and paper cupcake liners

    Process 

    Here are my simple steps to make this amazing Indian dessert: 

    Step 1: Line a small baking dish or tray with 7" x 7" parchment paper. Set aside. Add the condensed milk and ricotta cheese to a non-stick pan. Using a silicone spatula, mix well and break any lumps. Cook on medium heat stirring frequently. Keep scraping the sides and mixing in every few minutes. In the first 5 minutes, the mixture will be very liquidy, but it will continue to thicken up. After about 20 minutes the mixture will start to separate from the sides and will come together as a thick batter. Add cardamom powder and mix well.

    photos one through four of making kalakand

    Step 3: Pour the batter on the parchment paper-lined dish. Using a silicone spatula, press down evenly making a 6" X 6" square evening out the top and sides. Garnish with chopped nuts, pressing down lightly. Allow to cool down completely, about an hour.

    photos five through eight of making kalakand

    Step 3: After about an hour, cut the Kalakand barfi into small 1 inch cubes (around 36 square pieces)  with a silicone spatula. Traditionally the Kalakand pieces are much bigger in size, but I like to cut them into small bite-sized pieces as they are easier to eat. If you prefer the traditional size, cut it into 9 square pieces. Garnish with dried rose petals if desired and serve.

    photos nine and ten of making kalakand

    Tips

    Although it is super simple to make Instant Kalakand at home, here are the tips that have helped me make perfect Kalakand for years: 

    1. Use full-fat ricotta for the best and creamiest Kalakand (also called milk cake by some)
    2. Always use good quality condensed milk brands like Eagle or Magnolia. The consistency of some of the store brands is more watery, and that can affect the texture  of the final dish 
    3. Use a non-stick pan to make this recipe for easy cleanup and perfect texture 
    4. If you cook for a longer time, the kalakand may get a more chewy, fudgy, Peda-like texture. For best results, cook just until the mix starts to come together and enjoy at room temperature  
    kalakand in paper cupcake liners

    Storing

    While this Indian mithai tastes best when enjoyed fresh, it can stay good in the refrigerator for up to 5 days. Be sure to bring it to room temperature before serving. Kalakand freezes well, but again make sure to thaw it overnight in the refrigerator, and serve at room temperature. 

    Do you love Indian desserts? Check out some of our favorites:

    I do hope you give this easy Indian sweet recipe a try and share your feedback with our MOC family.

    Recipe

    kalakand in cup cake liners
    Print Recipe
    4.92 from 36 votes

    Kalakand

    Instant 3-ingredient North Indian Mithai also known as milk cake
    Prep Time0 mins
    Cook Time22 mins
    Cooling1 hr
    Total Time1 hr 22 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 9
    Calories: 222kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • 15 oz ricotta cheese full fat recommended, I like Sorrento or Calabro brands
    • 14 oz condensed milk full fat and brands like eagle, carnation or magnolia
    • 1 teaspoon ground cardamom
    • pinch of saffron optional
    • 3 tablespoons pistachios thinly sliced (optional for nut free, or use nuts of your choice)

    Instructions

    • Line small baking tray or dish with 7" X 7" parchment paper
    • In a wide non stick pan (10 to 11 inches wide) add ricotta cheese and condensed milk. Cook over medium heat stirring frequently for 20 to 25 mins. Keep scraping the sides frequently. In the first 5 minutes the mixture will be very liquidy and it will continue to thicken up. After about 20 minutes the mixture will start to seperate from the sides and will start to come together as a thickish batter. Add cardamom powder and mix well. For me the batter comes togther in 22 minutes, but depending on the thickness of your pan and heat level, it may take a few mins more or less. Please see notes below.
    • Pour the mix in on the parchment paper lined dish and using a silicone spatula, press down evenly making a 6" X 6" square evening out the top and sides. Allow to cool down completely, about an hour. You can cut the Kalakand into small 1 inch cubes (around 36 square pieces) or cut into bigger 2" x 2" squares ( 9 pieces) which will look more like the traditional version. I like to cut them into small bite sized pieces which are easier to eat.
    • Kalakand will stay good at room temperature for a day. It also tastes best at room tempterature. You can refrigerate for up to 5 days. Be sure to bring it to a room temperature before serving. Kalakand freezes well, but again make sure to thaw it overnight in the refrigerator, and serve at room temperature. 

    Video

    Notes

    Notes:
    1. Use full fat ricotta for the best and creamiest Kalakand (also called milk cake by some)
    2. Always use good quality condensed milk brands like Eagle, Carnation or Magnolia. The consistency of some of the store brands is more watery, and that can affect the texture  of the final dish 
    3. Use a non-stick pan to make this recipe for easy cleanup and perfect texture 
    4. If you cook for a longer time, the kalakand may get a more chewy, fudgy, Peda-like texture. For best results, cook just until the mix starts to come together and enjoy at room temperature  

    Nutrition

    Calories: 222kcal | Carbohydrates: 27g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 115mg | Potassium: 248mg | Fiber: 1g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 256mg | Iron: 1mg

    Fig Walnut Halwa

    Anjeer Halwa or Dry Fruit Halwa is a popular Indian Dessert. This 5 ingredient Fig Walnut halwa laced with cardamom, is my modern take on the traditional fig dessert. I have included both Instant Pot and stovetop recipes for this refined sugar-free, must-try dessert.

    Fig & Walnut halwa served in a silver bowl

    Picture yourself sitting in front of a fireplace with a glass of wine and a bowl of hot, rich, gooey halwa. This buttery and dense pudding, which has the natural sweetness and texture of fig coupled with the buttery bite of wholesome walnuts, makes for a luxurious treat. Take it to the next level with a scoop of vanilla ice cream!

    Fig halwa served in 2 bowls with vanilla ice cream

    This EASY & HEALTHY fig walnut halwa is a yummy sugar-free Diwali sweet to share with family and friends. You can use dark figs, golden figs, or a combination of both. This impressive rich & gooey halwa comes together in no time! Serve it warm with a scoop of vanilla ice cream or serve it in the fancy phyllo cups, this recipe is sure to impress your family & friends.

    Fig halwa served in phyllo cups with whip cream

    Ingredients

    1. Dried Figs - Also known as Anjeer in India, figs come in many varieties. They are a good source of fiber, calcium, iron, potassium. I love the dark variety and I also prefer buying the soft moist Turkish figs or California mission figs. The ones sold in most Indian grocery stores in a circular ring are delicious but tend to be dry. So If you use those make sure to add an extra ½ cup of water when cooking.
    2. Walnuts - Also known as Akhrot, walnuts are a nutrition powerhouse packed with healthy fats, fiber, vitamins, and minerals! Rich in antioxidants, walnuts are a super plant source of omega 3's. They promote a healthy gut and are good brain food. This recipe packs a whole cup full of these superfoods in a delicious dessert form.
    3. Ghee - Popular in Indian cuisine, ghee is what makes the desserts truly heavenly. With its nutty aroma, ghee adds rich texture and aromas to this halwa.
    4. Cardamom - Known as Elaichi, cardamom seeds are ground and added to Indian desserts for a sweet heavenly aroma.
    5. Pistachios - You can use any nuts in this recipe. I love green pistachios as they add nice color contrast to desserts.
    Fig & walnut halwa served in silver bowls

    Tips

    • Make sure the figs are soft and fresh. Older figs tend to get dry and you may need to add more water
    • You can quick release after the pressure cooking cycle completes or allow natural pressure release. This recipe is very forgiving
    • Add a mix of light and dark figs
    • Use homemade ghee for authentic flavor and aromas
    • To make this recipe on the stovetop, add 2 cups of water to the chopped figs in a heavy-bottomed pot. Cook on medium heat for 20 to 25 mins or until most of the water is evaporated and the figs are soft and mushy. Then, mash the figs and add the remaining ingredients and cook on low-medium for 5 to 10 mins

    Process

    De-stem and chop figs. Coarsely chop the walnuts. Combine the figs and water in the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure (Photos 1 - 4)

    steps 1 to 4 on how to prep

    Perform a quick release by moving the Pressure Release to Venting. Open the pot and coarsely mash the figs with a potato masher or immersion blender. Add the walnuts, pistachios, ghee, and cardamom and stir together. Press the Cancel button to reset the cooking program, then select the low Sauté setting and cook the halwa, stirring frequently, until it thickens to a pudding-like consistency, about 5 to 10 minutes (Photos 5 - 8)

    steps 5 to 8 showing how to make fig & walnut halwa

    Serving

    1. Spoon the fig walnut halwa into bowls and serve
    2. Serve warm topped with vanilla ice cream
    3. Spoon the halwa over a bed of cool whip in crispy phyllo cups
    4. Serve fig halwa in phyllo cups, top it with a tiny dollop of whip cream
    Halwa served with vanilla ice cream

    Did you enjoy this easy dessert? Here are few more simple yet festive desserts to try:

    Recipe

    Fig & walnut halwa served in silver bowls
    Print Recipe
    4.67 from 9 votes

    Fig Walnut Halwa

    Buttery and dense pudding, with natural sweetness and texture of fig coupled with the buttery bite of wholesome walnuts
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 8
    Calories: 347kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • 1 pound dried figs stemmed and coarsely chopped (California black mission or turkish figs recommended)
    • 1 cup water
    • 1 cup walnuts finely chopped
    • ½ cup shelled pistachios finely chopped
    • ⅓ cup ghee
    • 1 teaspoon ground cardamom

    Instructions

    • Combine the figs and water in the Instant Pot.
    • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook
    • or Manual setting and set the cooking time for 5 minutes at high pressure.
    • Perform a quick release by moving the Pressure Release to Venting. Open the pot and coarsely mash the figs with a potato masher or wooden spatula. Add the walnuts, pistachios, ghee, and cardamom and stir together. Press the Cancel button to reset the cooking program, then select the low Sauté setting and cook the halwa, stirring frequently, until it thickens to a pudding-like consistency, about 10 minutes. Press the Cancel button to turn off the Instant Pot.
    • Spoon the halwa into bowls and serve.

    Video

    Notes

    Tips:
    • Make sure the figs are not too old or dry. Add more water if they look too dry
    • You can quick release after the pressure cooking cycle completes or allow natural pressure release. This recipe is very forgiving
    • Add a mix of light and dark figs
    • Use homemade ghee for authentic flavor and aromas
    Stove Top Recipe:
    • Add chopped figs and 2 cups of water to a heavy-bottomed pot
    • Cook partially covered on medium heat for 20 to 25 mins or until most of the water is evaporated and figs and super soft and mushy.
    • Mash the figs and then add the remaining ingredients and cook on low-medium for 5 to 10 mins

    Nutrition

    Calories: 347kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 8mg | Potassium: 527mg | Fiber: 7g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg

    Mango Lassi Popsicles

    Homemade creamy-tangy mango popsicles made with fresh mangoes, yogurt, floral saffron & a hint of salt perfectly balancing the sweetness. This is an easy-to-make, hard-to-resist fun summer treat that kids and adults are sure to devour!

    five mango lassi popsicles with ice on a tray

    Do you love the classic Indian mango lassi drink? From a quick afternoon snack to a yummy pairing with spicy Indian meal, mango lassi on repeat year around in our home. Except for this summer, we decided to elevate the simple lassi into something more fun, yes you guessed it right - refreshing Mango Lassi Popsicles.

    close up of a mango lassi popsicles on tray with ice

    These fruity popsicles can be made using either sweet ripe mangoes or using store-bought mango pulp. I love to stock up on canned Alphonso mango pulp so I can enjoy my favorite mango recipes throughout the year especially when the mangoes are not in season!

    close up of one popsicle with saffron on it

    I love the greek yogurt sold in US supermarkets. The thick creamy yogurt reminds me of the hung curd used to make Shrikhand, a yummy Indian dessert. It has minimal water contents and makes a perfect base for this ice cream. Blend it with mango pulp, a hint of salt, and your favorite sweetener for a quick & easy homemade frozen yogurt treat.

    one mango lassi popsicle with a bite taken out of it

    The summer this year seems hotter than usual and everyone at home is reaching out to the freezer for treats. So this is my attempt to make a healthier snack/treat for the boys, by freezing the mango lassi for a yummy tropical delight.

    How to make homemade mango pulp

    I would highly recommend buying Kent or Atulfo mangoes since they are not only sweet but also less fibrous. Peel, cut and throw them in a blender for a perfect homemade mango puree that works as a great base for mango lassi and these ice pops.

    If you have an Indian grocery store nearby, pick up a can of Alphonso Mango pulp for its royal aroma and taste. The unopened containers can last in your pantry for a few months and come in handy when mangoes are not in season.

    Ingredients

    ingredients
    • Sweet ripe mangoes (Kent, Atulfo) or canned mango pulp, preferably alphonso
    • Greek Yogurt, see notes below if using plain
    • Saffron, optional but nice to have

    Steps

    1: Make the popsicle mix

    steps one through four showing mango, yogurt, sugar and saffron in blender

    2: Pour in the mold & Freeze

    steps five through eight showing pouring mango lassi into molds and freezing

    3: Un mold and enjoy

    close up of one mango lassi popsicle

    Variations

    • If you have plain full-fat yogurt, substitute half of it with full cream for a creamy texture
    • I also love this recipe with fresh strawberries. You can leave the puree a bit chunkier
    • Add a pinch of ground up cardamom for citrusy flavors
    • Dairy-free greek yogurt can be used
    two popsicles stacked with cubed mango on the side

    Tips

    How do you get ice pops out of molds?

    I love the reusable Norpro Frozen Ice Pop Maker sold on amazon that comes with the wooden sticks. If you are new to ice pop molds, here is a technique that's super useful when taking out the frozen ice pops:

    Fill a tall pot or mixing bowl with warm water, and briefly dip the mold in for 30 seconds. This allows the frozen ice pops to loosen. Remove the mold from the water and place it on the countertop. Gently pull the ice pops upwards, gripping the sticks at the bottom end that touches the popsicles. If it seems hard to pull them out, leave them in the warm water for additional 15 seconds. You will have clean ice pops coming out.

    If you are serving ice pops for a large group, you can remove them beforehand from the mold. Then line them up on a parchment paper-lined tray and store the tray back in the freezer until you are ready to serve.

    Did you enjoy this tropical-flavored mango treat? Here are some of my favorite mango recipes you will enjoy:

    mango ice pops in a silver tray
    Print Recipe
    4.86 from 7 votes

    Mango lassi popsicles

    Creamy ice pops with mangoes & yogurt
    Prep Time15 mins
    Cook Time0 mins
    Freezing Time8 hrs
    Total Time8 hrs 15 mins
    Course: Dessert, Snack
    Cuisine: Indian
    Servings: 10
    Calories: 68kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    • If using ripe mango, peel and cut the mango. Add mango pieces to a blender and blend until smooth. Skip this step if using canned mango puree
    • To the blender with mango puree add yogurt, salt, and saffron and blend until smooth.
    • Pour the mix into the popsicle mold. Do not overfill molds, allow for expansion by leaving about ¼ inch of space at the top of each mold. Place the lid on and then insert the wooden sticks, leaving about 1.5 inches out so they are easier to remove. Freeze for 8 hours or overnight.
    • To remove the popsicles, run the mold under warm water which will loosen the ice pops or keep the mold in a large pot with warm water for a minute. Make sure that lid is not submerging in water.
    • Then gently pull the mango lassi popsicles. Enjoy immediately or if serving later place them in a parchment paper-lined tray or individually wrap them in parchment paper and store in a freezer-proof container.

    Video

    Nutrition

    Calories: 68kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 80mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1133IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 6mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Badam Burfi

    Presenting a new family favorite, Badam Burfi - an aromatic Indian dessert with a delightful balance of a mild sweet taste and a light fudgy texture. Unbelievably easy to make, this almond fudge leaves your kitchen smelling like a million bucks, as the fragrances of cardamom and saffron weave a perfect harmony with the earthy and flavorful almond flour.

    badam burfi in a silver tray

    ABOUT THE RECIPE

    Almond flour is a versatile and healthy option for all-purpose flour. Lately, I have been using it to make most of my baked desserts. We love the nutty flavor of this flour and it can be substituted 1:1 for all-purpose flour, making it a perfect gluten-free option. 

    It is fun to experiment with new recipes with almond flour. With the Indian festival of Raksha Bandhan around the corner, my bestie suggested we make an easy Indian mithai (dessert) with it. I had recently ordered a big bag of almond flour from Costco and before I knew it, we had our pans out to make this fabulous badam burfi. 

    A cross between almond katli (a thin almond dessert with dry-ish texture) and peda (a milk-based dessert with creamy texture), this badam burfi packs in the best of both worlds. It has the nutty almond flavors of the almond katli and the creamy texture of the peda. 

    We tried a few variations of this recipe and although the textures varied, the taste was simply awesome each time. And the best part, this recipe is super forgiving and totally fail-proof!

    badam burfi in a tray

    Why we love to make this Almond Burfi

    • Quick and easy to make soft, chewy dessert bites
    • Uses just a handful of pantry ingredients
    • Stores well in the refrigerator so can be made ahead
    • Uses healthy almond flour as the base ingredient
    • A fantastic visual appeal to match the mouthwatering flavors
    • Makes for an awesome gift 

    Badam Barfi is a super easy-to-make dessert that uses just a few pantry ingredients and is ready in under 30 mins. Sweetened condensed milk is used in this recipe and it is amazing how the almond flour cuts and balances the sweetness with its raw nutty flavor. The chewy texture of these aromatic bite-sized barfi squares is so delightful, I bet you will not be able to stop at one. So the next time you have a sweet craving, go ahead and try this quick and hassle-free dessert recipe. 

    INSTRUCTIONS

    Break any lumps in the almond flour by gently pressing down with a fork. Preheat a nonstick pan at medium heat and add ghee. Spread the ghee, coating the bottom and sides of the pan. Add almond flour, condensed milk, ground cardamom, and saffron.

    cooking badam burfi in a pan

    Mix well on medium heat and continue to mix for 4 to 5 minutes as the mixture starts separating from the sides and coming together as a dough. Turn the heat off and allow the batter to cool as you prepare the pan. 

    almond fudge mixture

    Line an 8 X 8 pan with parchment paper or grease with cooking spray or ghee. Optionally spread cardamom powder, almond, saffron in the pan and then put the dough on top.  Spread evenly with a silicone spatula. You can also wait until the batter is cool enough to touch and then spread with your fingers, gently pressing down. Spread until you have an even layer that is about ½ inch thick. Allow it to completely cool down or refrigerate for 20 minutes.

    pressing dough in the pan

    Cut into 1-inch squares using a lightly greased sharp knife. The dough may stick to the knife as you are cutting, you can simply wipe the knife a few times or use a silicone spatula to cut the squares. 

    cutting almond fudge

    HOW TO STORE

    Store the badam burfi in an airtight container for 1 to 2 days at room temp or refrigerate for up to 2 weeks.  If layering, remember to separate them with parchment paper so they are easy to remove & serve.

    badam burfi squares

    PRO TIPS

    • This is a quick recipe, so keep all the ingredients ready before you start
    • Use a fork to lightly break any lumps in the flour, the flour should be lump free
    • Melt ghee in a non stick pan, and spread it evenly making sure it coats the bottom and sides to prevent the mixture from sticking to the pan.  
    • Cook on low to medium heat and stir the mixture continuously to ensure even cooking 
    • Allow the cooked dough to cool slightly before transferring it to a greased or parchment-paper lined tray 
    • Use a sharp, greased knife or a silicone spatula to cut the squares. If the dough sticks, simply wipe the knife with paper towel and continue cutting
    stack of badam burfi

    Want to make a festive vegetarian Indian meal that the whole family will enjoy? Here are some fun meal ideas:

    Do you love easy desserts? Check out some of our favorites:

    badam burfi in a tray
    Print Recipe
    4.95 from 20 votes

    Badam Burfi

    EASY Almond Fudge with cardamom & saffron
    Prep Time5 mins
    Cook Time5 mins
    Cooling Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 10
    Calories: 282kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Optional for topping

    Instructions

    • Break any lumps in the almond flour by gently pressing down with a fork.
    • Preheat a non stick pan at medium heat and add ghee. Spread the ghee coating the bottom and sides of the pan.
    • Add almond flour, condensed milk, ground cardamom and saffron. Mix well on medium heat and continue to mix for 4 to 5 minutes as the mixture starts separating from the sides and coming together as dough. Turn the heat off and allow the batter to cool as you prepare the pan.
    • Line an 8 X 8 pan with parchment paper or grease with cooking spray or ghee. Optionally spread cardamom powder, almond, saffron in the pan and then put the dough on top. Spread evenly with a silicone spatula. You can also wait until the batter is cool enough to touch and then spread with your fingers, gently pressing down. Spread until you have an even layer that is about ½ inch thick. Allow it to completely cool down or refrigerate for 20 minutes.
    • Cut into 1 inch squares using a lightly greased sharp knife. The dough may stick to the knife as you are cutting, you can simply wipe the knife a few times or use a silicone spatula to cut the squares.
    • Store in an airtight container for 1 to 2 days at room temp or refrigerate for upto 2 weeks.

    Video

    Nutrition

    Calories: 282kcal | Carbohydrates: 27g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 50mg | Potassium: 147mg | Fiber: 2g | Sugar: 22g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Tilachi Chikki {Sesame Crisps}

    Crispy and crunchy Tilachi Chikki or sesame crisps are made with roasted sesame seeds, sugar, laced with floral cardamom, and a hint of salt. In India, these irresistible crisps are specially made during the Sankrant Festival celebrated in January.

    sesame crisps in a silver tray

    Growing up, I remember celebrating the festival of Makar Sankrant by visiting family and friends and wishing them "Tilgul ghya goad goad bola" which literally means "Take tilgul and talk sweetly".

    On the Sankrant evening, we dressed in our pretty traditional outfits and went around the neighborhoods, collecting different varieties of sweet treats made with sesame seeds called tilgul.

    sesame chikki in a black plate

    My favorite amongst the sweet treats was the crispy and crunchy Tilachi Chikki or sesame crisps. Made with roasted sesame seeds, sugar, and a hint of cardamom and salt, these crisps make an irresistible and yummy winter snack.

    Festival of Sankrant

    In Maharashtra, Sankrant is celebrated for 3 days. On the first day which is ‘Bhogi’,  we enjoyed the special dish 'bhogichi bhaji' that celebrates the seasonal bounty of winter vegetables along with coconut, peanuts, and sesame seeds. Sesame seeds have a big significance for this festival. Sesame seeds provide the much-needed energy and nourishment to keep the body warm during winters.

    sesame seeds in a copper container

    My mom made many batches of this sesame chikki that she would then give away to all the people that visited our home on Makar Sankrant day. Although they seemed pretty simple, I have failed to make them a few times.

    One year, I rolled them so hard on my ungreased Formica countertops, that they were stuck there for days and we had to enjoy them by excavating when we wanted some! The year after I used wax paper which got stuck to the back of the sesame crisp! I had to then google "is it safe to eat wax paper?".

    The memories of my mom making them easily are still so fresh in my mind that I could not give up on this recipe. Over the last few times, I have slowly but surely mastered the technique!

    Ministry Of Curry's PRO Tips for the perfect Tilachi Chikki

    • Secure parchment paper on a cutting board using tape
    • Apply lots of ghee or on the rolling pin or silicon spatula and use to spread the mixture
    • Spread the mixture quickly into a thin layer while it's hot, do not wait too long as the mixture will start to harden
    • Cut the crisps into small square or diamonds while the mixture is still warm
    sesame chikki crisps

    Here is a step by step guide for no-fail Tilachi Chikki:

    Step 1: Roast the sesame seeds

    Add the sesame seeds to a heavy bottom pan. Roast on medium heat for 5 mins until they are light brown and aromatic. Take out the sesame seeds in a bowl and keep them aside.

    roasted sesame seeds in a pot

    Step 2: Make the sugar syrup

    In the same pan, add sugar and ghee. Stir in cardamom powder and salt. Cook on medium-low heat stirring frequently, until the sugar melts completely. Initially, the sugar will start to crystalize, keep mixing and breaking up the lumps as it then slowly start to melt to form syrup. Keep stirring all the time during the process. Takes about 6 to 8 minutes (photos 1 - 4).

    Steps one through four of making sugar syrup

    Step 3: Add sesame seeds to the syrup

    Once the syrup is ready, turn the heat to low and add the roasted sesame seeds and quickly mix them in. (photos 5 - 6).

    Steps five through six of mixing sesame seeds in syrup

    Step 4: Spread and cut

    Quickly and carefully pour the mixture on a parchment paper-lined surface. Spread it as thin as you can using a silicon spatula coated with a thin layer of ghee and by patting it to form an even layer while it's hot. Do not wait too long as the mixture will start to harden, it is easier to spread the mixture into a thin layer while it's hot.

    Tip - You can also use a well-greased rolling pin to roll it thin. Just make sure that you apply lots of ghee or oil to the rolling pin so the mixture does not stick to it. Once again this step has to be done rather quickly as you want to cut it into pieces while it's still warm.

    Next, while the rolled mixture is still hot/warm, using a pizza cutter or knife make diamond or square shaped cuts to form the crisps. Allow them to cool and then lift them from the parchment and break along the lines (photos 7 - 10).

    steps 7 through 10 showing how to cut sesame chikki

    Let them completely cool and then store in an airtight container.

    sesame chikki in a silver tray

    Love these festival delicacies? Try this delicious mixed vegetable curry AKA Bhogichi Bhaji with Homemade whole wheat parathas and Tilachi Poli.

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    sesame-chikki-crisp
    Print Recipe
    5 from 6 votes

    Sesame chikki {crisps}

    Crunchy sesame crisps made with roasted sesame seeds, sugar, and a hint of cardamom and salt.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Dessert, Snack
    Cuisine: Indian
    Servings: 8
    Calories: 205kcal
    Author: Archana Mundhe

    Ingredients

    Instructions

    • Add the sesame seeds to a heavy bottom pan. Roast on medium heat for 5 mins until they are light brown and aromatic. Take out the sesame seeds in a bowl and keep them aside.
    • In the same pan, add sugar and ghee. Stir in cardamom powder and salt. Cook on medium-low heat stirring frequently, until the sugar melts completely. Initially, the sugar will start to crystalize, keep mixing and breaking up the lumps as it then slowly start to melt to form syrup. Keep stirring all the time during the process. Takes about 6 to 8 minutes.
    • Once the syrup is ready, turn the heat to low and add the roasted sesame seeds and quickly mix them in.
    • Quickly and carefully pour the mixture on a parchment paper-lined surface. Spread it as thin as you can using a clean silicon spatula and by patting it to form an even layer while it's hot. Do not wait too long as the mixture will start to harden, it is easier to spread the mixture into a thin layer while it’s hot.
      Tip – You can also use a rolling pin to roll it thin. Just make sure that you apply lots of ghee or oil to the rolling pin so the mixture does not stick to it. Once again this step has to be done rather quickly as you want to cut it into pieces while it’s still warm. 
    • Next, while the rolled mixture is still hot/warm, using a pizza cutter or knife make diamond or square shaped cuts to form the crisps. Allow them to cool and then lift them from the parchment and break along the lines.
    • Let them completely cool and then store in an airtight container

    Video

    Nutrition

    Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 87mg | Fiber: 2g | Sugar: 25g | Calcium: 183mg | Iron: 2.7mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking

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    Mom's Besan Ladoo

    Besan Ladoo are creamy, golden-hued, melt-in-your-mouth dessert balls often made during festivals and special occasions. One of the easiest Diwali recipes, besan laddoo or laddu is made with besan/gram flour, ghee, and sugar-laced with aromatic cardamom, nutmeg, and saffron. 

    Besan Ladoo in a black plate with saffron and pistachios on the side

    As a child, I recall waiting earnestly for the time when our heirloom copper pans would be brought out for roasting the besan for ladoos. As my mother patiently slow roasted the besan, adding ghee by spoonfuls, the entire house would fill with heavenly aromas, and we couldn't wait to lay our hands on the finished dish! 

    Besan Ladoo in two plates
    [feast_advanced_jump_to]

    The soft and creamy besan laddoo is rich in texture and nutrition, making it a perfect snack to quell that sweet craving. Recently my friend shared homemade besan ladoos with her friend from the Philippines that the entire family devoured. These delicious ladoos are so simple to make that they soon tried out out a batch of their own! 

    Today, I’m sharing with you our family recipe to make perfectly soft and delicious Marathi besan ladoos that are finger-licking good and super easy to make. I promise they will fly off your pantry shelf as soon as you have made them and your kids will love you for packing this treat into their lunch boxes. So go on, give them a try!

    What is Besan?

    Besan also known as gram flour is flour made from the yellow split Bengal gram or chana daal. It is also sometimes called chickpea flour, However, there is a slight difference between the two. Chickpea flour is made from whole white chickpeas or garbanzo beans.

    Besan is available as coarse and finely ground in the Indian grocery stores. Traditional Maharashtrian Besan Ladoo that I grew up eating is made with superfine gram flour. I use Swad superfine gram flour and the package also refers to it as chickpea flour. So if you end up buying besan from Indian groceries, it most likely will be labeled as gram flour/chickpea flour. Besan is also sold as coarse flour and the ladoos made with it also taste equally delicious.

    Tips

    Ministry Of Curry’s Pro tips for making besan laddu:

    1. Use fresh, good quality besan/gram flour. I usually buy the fine besan from Indian grocery stores.
    2. Sift the flour and then measure it for the perfect proportion of besan, ghee and sugar.
    3. I like using homemade ghee for this recipe with its nutty taste and aroma.
    4. Use a thick bottom pan or a heavy nonstick pan for roasting the gram flour.
    5. Make sure to sift the gram flour and powdered sugar to remove any lumps.
    6. Use low to medium heat to fry the besan or gram flour to ensure the flour gets uniformly roasted.
    7. Allow the hot flour and ghee mixture to cool down before adding the sugar.
    8. You can grease your palms with ghee before shaping the balls so that the mixture does not stick to your hand.
    9. If the mixture is too soft and sticky, add some more dry roasted besan to the mixture amd then shape the laddoo.

    Notes

    Here are some special notes from Mom:

    The besan and ghee must be slow-roasted over low heat stirring constantly until it gets light and fluffy, golden brown, and aromatic. The timings in the recipe are for 1 cup of besan flour. It takes 25 minutes to roast 1 cup of besan, 35 minutes for 2 cups, and 45 minutes for 3 cups of besan. The more the quantity, the roasting time will increase.

    Ingredients

    • Besan/gram flour
    • Ghee
    • Powdered sugar
    • Ground nutmeg
    • Ground Cardamom
    • Saffron (optional)
    • Almonds or Pistachios (optional)
    Ingredients for basan laddu

    Steps

    Step 1 - Add ghee and besan to a medium-sized heavy-bottomed pan. Keeping the heat low, slow roast the besan flour, while stirring constantly with a spatula. Continue to stir evenly and break the lumps that will form initially (photos 1 - 4).

    process shots showing how to roast besan with ghee

    Step 2 - After about 10 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting for another 10 to 15 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma (photos 5 - 8).

    process shots showing how to roast besan with ghee

    Step 3 - Turn the heat off and take out the mixture into a bowl. This will avoid the besan from being overcooked. Allow it to cool for about 15 minutes or until it is lukewarm to touch. Add saffron, cardamom, nutmeg, and pistachios (photos 9 - 12).

    process shots showing roasted flour garnished with saffron and nuts

    Step 4 - Add powdered sugar and mix well. Next, massage the mixture with the palm of your hands, and as you do so the ghee starts to release, allowing the mixture to bind together. Take 2 to 3 tablespoons of the mix at a time and start pressing and shaping to form round balls (photos 13 - 16). Repeat with the remaining mix.

    process shots showing how to roll laddu

    Storing

    Store in an airtight container. These laddus will stay good at room temperature for 8 to 10 days. For longer shelf life keep them in the refrigerator and optionally heat them in the microwave for about 10 seconds before enjoying them.

    Besan laddu served in small brass plates

    FAQs

    What are laddu made of?

    There are many different varieties of laddu made in India. My favorite ones are Rava laddo, Motichoor ladoo and these easy, no-fail Besan Ladoo. The main ingredient for Besan laddu and Motichoor ladoo is gram flour while rava ladoo is made with fine semolina. 

    Is besan laddu healthy?

    Besan ladoo has refined sugar but can be reduced as per your taste. They are not deep-fried, so I would call them relatively healthy and the best part is that they are gluten-free. You can also skip the nuts in case of allergies and they will still be equally delicious.

    What is the significance of Diwali?

    Diwali is the most prominent and widely celebrated festival in India. Falling around the Autumn season, Diwali signifies the triumph of good over evil and is also popularly known as the festival of lights. Friends and family members dress up in finery and get together over 4-5 days of festivities to exchanges sweets, gifts, and good wishes. 

    Did you enjoy this delicious recipe? Here are some more of my family recipes made during the Diwali festival:

    Love Indian desserts? Here are some of my go-to desserts when I am hosting a party:

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Besan Ladoo in a platter with saffron and pistachios on the side
    Print Recipe
    4.39 from 18 votes

    Traditional Besan Laddu (ladoo) recipe

    Besan ladoo are creamy, golden-hued, melt-in-your-mouth dessert balls made with besan/gram flour, ghee and sugar laced with aromatic cardamom, nutmeg and saffron.
    Prep Time15 mins
    Cook Time30 mins
    Cooling Time15 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: Indian
    Servings: 8 ladoo
    Calories: 117kcal
    Author: Archana Mundhe

    Ingredients

    Instructions

    • Add ghee and besan to a medium sized heavy bottomed pan. Keeping the heat low, slow roast the besan flour, while stirring constantly with a spatula. Continue to stir evenly and break the lumps that will form initially.
    • After about 10 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting for another 10 to 15 minutes or until the flour turns light golden brown. At this stage the ghee will start to separate, filling the kitchen with a delightful aroma.
    • Turn the heat off and take out the mixture into a bowl. This will avoid the besan from being overcooked. Allow it to cool for about 15 minutes or until it is luke warm to touch.
    • Add powdered sugar, cardamom, nutmeg, saffron and pistachios. Massage the mixture with the palm of your hands, and as you do so the ghee starts to release, allowing the mixture to bind together.
    • Take 2 to 3 tablespoons of mix at a time and start pressing and shaping to form round balls. Repeat with the remaining mix. Makes 8 ladoo.
    • Store in an airtight container in a cool dry place. The laddus will stay good at room temperature for 8 to 10 days. For longer shelf-life keep them in the refrigerator and remember to heat in the microwave for about 10 seconds before enjoying them.

    Video

    Notes

    Pro tips for perfect besan laddu:
    1. Use fresh, good quality besan/gram flour. I usually buy the fine besan from Indian grocery stores.
    2. Sift the flour and then measure it for the perfect proportion of besan, ghee, and sugar.
    3. I like using homemade ghee for this recipe with its nutty taste and aroma.
    4. Use a thick bottom pan or a heavy nonstick pan for roasting the gram flour.
    5. Make sure to sift the gram flour and powdered sugar to remove any lumps.
    6. Use low to medium heat to fry the besan or gram flour to ensure the flour gets uniformly roasted.
    7. Allow the hot flour and ghee mixture to cool down before adding the sugar.
    8. You can grease your palms with ghee before shaping the balls so that the mixture does not stick to your hand.
    9. If the mixture is too soft and sticky, add some more dry roasted besan to the mixture and then shape the laddoo.

    Mom's Notes:

    The besan and ghee must be slow-roasted over low heat stirring constantly until it gets light and fluffy, golden brown, and aromatic. The timings in the recipe are for 1 cup of besan flour. It takes 25 minutes to roast 1 cup of besan, 35 minutes for 2 cups, and 45 minutes for 3 cups of besan. The more the quantity, the roasting time will increase.

    Nutrition

    Calories: 117kcal | Carbohydrates: 21g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 194mg | Fiber: 4g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 3mg

    ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Instant Pot Sweet Coconut Rice | Narali Bhath

    Sweet Coconut Rice is an aromatic dessert made with basmati rice, grated coconut, and a hint of aromatic cloves, cardamom, and saffron. The lightly sweetened rice has a tropical coconut flavor and aromas of cloves sauteed in ghee.

    sweet coconut rice served in 3 white bowls

    Sweet Coconut Rice, also known as "Narali Bhath" is a traditional Maharashtrian recipe cooked especially on "Narali Poornima" which is a full moon day during the auspicious Hindu month, Shravan. This day is also known as "Raksha Bandhan", a festival to celebrate the love and the lifetime bond of sisters and brothers.

    sweet coconut rice served in 3 white bowls with rakhi thali

    This make-ahead recipe is a crowd pleaser and we make it frequently for gatherings and parties. I am so excited to share this Instant Pot recipe with the help and expert advice from my Mom. If you do not have an Instant Pot, do check out the stovetop recipe.

    ingredients to make sweet coconut rice in bowls
    Ingredients for sweet coconut rice

    I love that this recipe uses few ingredients:

    • Long grain Basmati rice
    • Homemade ghee
    • Fresh frozen coconut
    • Sugar
    • Cardamom and cloves
    • Garnish - Saffron, raisins, and cashews

    Tips

    Here are my best tips for perfect Sweet Coconut Rice:

    1. Soak rice for at least 20 minutes so the rice looks fluffy and light. If you do not have time to soak the rice, add 1.5 cups of water for 1 cup of rice and cook it on low-pressure mode for 5 minutes followed by a quick release.
    2. Once the rice is cooked, fluff it gently with a fork or silicone spatula. This will prevent the grains from breaking.
    3. For nut allergies, skip cashews.
    4. To make a vegan variation of sweet coconut rice, use neutral cooking oil or coconut oil for the ghee and soak the saffron in warm water instead of milk.
    5. Although, I like to use basmati rice for this recipe other short-grain white rice such as jasmine, ambe mor, surati kolam, etc can be substituted. Just note that the final dish may have a bit sticky texture but will still have the same delicious taste and delicate aromatic flavors.
    6. Jaggery can be substituted for sugar in this recipe, although the color of the final dish will be different.

    Process

    Step by Step Sweet Coconut Rice Recipe:

    Wash, rinse, and soak rice in water for 20 minutes. Drain the rice and keep it aside. Soak saffron in milk and set aside for garnishing.

    Turn Instant Pot to Saute mode and heat 1 tablespoon of ghee. Add cashews and cook for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep them aside for garnishing in the end. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the spices release the aromas. Add drained rice and toast gently for a minute stirring constantly. Add 1-½ cups of water and salt. Mix well. Make sure all the rice is submerged underwater (photos 1 - 4).

    steps one through four showing how to cook sweet coconut rice in the instant pot

    Close the Instant Pot with the pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release. Open the Instant pot and add coconut, sugar, raisins, and cardamom powder and gently mix everything together. Set the Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 minutes. Garnish with fried cashews and saffron (photos 5 - 6).

    steps five through six showing adding ingredients after rice is cooked in the instant pot

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    3 bowls of sweet coconut rice with garnish ingredients on the side
    Print Recipe
    5 from 6 votes

    Instant Pot Sweet Coconut Rice

    Sweet coconut rice cooked with aromatic cardamom, cloves, raisins and then garnished with saffron and lightly fried cashews
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 6
    Calories: 341kcal
    Author: Archana Mundhe

    Ingredients

    Instructions

    • Wash, rinse, and soak rice in water for 20 minutes. Drain the rice and keep it aside. Soak saffron in milk and set aside for garnishing
    • Turn Instant Pot to Saute(more) mode. Add half of the ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep them aside for garnishing in the end.
    • Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as they release the aromas. Add drained rice and toast gently for a minute stirring constantly.
    • Add water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot with the pressure valve to sealing. Pressure Cook for 6 minutes followed by 5-minute Natural Pressure Release.
    • Open Instant pot. Add coconut, sugar, raisins, and cardamom powder. Mix well.
    • Set Instant Pot to Saute(less) mode. Cook with a glass lid on for 5 minutes. Garnish with fried cashews and saffron. Enjoy!

    Video

    Notes

    1. Soak rice for at least 20 minutes so the rice looks fluffy and light. If you do not have time to soak the rice, add 1.5 cups of water for 1 cup of rice and cook it on low-pressure mode for 5 minutes followed by a quick release. 
    2. Once the rice is cooked, fluff it gently with a fork or silicone spatula. This will prevent the grains from breaking.  
    3. For nut allergies, skip cashews. 
    4. To make a vegan variation of sweet coconut rice, use neutral cooking oil or coconut oil for the ghee and soak the saffron in warm water instead of milk. 
    5. Although, I like to use basmati rice for this recipe other short-grain white rice such as Jasmine, Ambe Mor, Surati Kolam, etc can be substituted. Just note that the final dish may have a bit sticky texture but will still have the same delicious taste and delicate aromatic flavors. 
    6. Jaggery can be substituted for sugar in this recipe, although the color of the final dish will be different.  

    Nutrition

    Calories: 341kcal | Carbohydrates: 57g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 202mg | Potassium: 156mg | Fiber: 2g | Sugar: 26g | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 1.1mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Update Notes: This recipe was originally posted in 2017, but was updated in July 2019 with new photos and step by step recipe.

    Quinoa Almond Date Protein Balls

    Here is my easy, 5-ingredients, no-bake quinoa almond date protein balls recipe using wholesome ingredients that are perfect for a dessert, breakfast, or snack.

    quinoa protein balls in paper cup liners

    Note: The original recipe posted in Dec 2016 has been updated with detailed step by step photos and recipe video.

    In addition to using whole ingredients, they naturally sweetened for a perfect protein-packed snack, breakfast on the go, or a healthy treat! The texture of these protein balls is so satisfying, almost like eating brownies but without the added fats and sugars.

    quinoa almonds date energy bites stacked on a cake stand

    Ingredients

    1. Quinoa - Gluten-free, high in protein and antioxidants and has all the essential amino acids
    2. Almonds - Helps prevent heart diseases, supports healthy brain function, helps control blood sugar, helps fight cancer and inflammation
    3. Dates - Promotes heart, brain, and digestive health and are anti-Inflammatory
    4. Peanut butter - Packed with antioxidants, heart-healthy monounsaturated fat
    5. Dark Chocolate - Provides energy, fat, minerals, and antioxidants to help maintain overall health
    Ingredients for Quinoa Almond Date protein balls

    Convinced yet to make these... like right NOW? With all the nutrition packed in them, quinoa-almond-date truffles are possibly the easiest thing to make and enjoy. These delicious truffles also make for a perfect homemade holiday gift for your neighbors, friends, and family.

    Process

    Here is my easy step by step recipe:

    • Rinse quinoa thoroughly 2-3 times. Drain the water and add ⅓ cup of water and quinoa to a stainless steel bowl. Add 1 cup of water to the Instant Pot insert. Place the quinoa bowl on the trivet and place the trivet in the Instant Pot. Close the lid and pressure cook for 4 minutes followed by a 10-minute natural pressure release. Note: To make quinoa on Stovetop - Add ⅓ cup of quinoa, ⅔ cup of water in a small saucepan and bring to boil over medium-high heat. Lower the heat and cook covered for 10 mins.
    2 photos showing Quinoa being rinsed and the quinoa conatiner being placed in the Instant Pot
    • Add almonds, dates, peanut butter, chocolate chips, and cooked quinoa in a food processor. Blend together for 2-3 minutes or until all the ingredients are well-blended.
    4 photos showing ingredients for quinoa energy bites being processed in a food processor
    • Scoop out the mixture one tablespoon at a time and roll into round truffles. Then roll them in finely chopped almonds.
    2 Photos showing quinoa protein balls being rolled and coated in chopped almonds
    • Chill in the refrigerator until ready to be served.
    quinoa almond date energy bites in a white plate.

    Tips

    • Any nut butter can be used in place of peanut butter
    • You can also use seed butter such as the Sacha Inchi butter or sunflower seed butter instead of nut butter
    • Dark Chocolate chips can be replaced with 1 to 2 tablespoons of cocoa powder
    • White organic quinoa works best with this recipe
    • If using the bigger Medjool dates, add only 8 or 9 pitted

    Storing

    These truffles stay good at room temperature for a day and can be refrigerated in an airtight container for up to a week.

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    quinoa almonds date truffles stacked on a cake stand
    Print Recipe
    4.49 from 25 votes

    Quinoa almond date Protein Balls

    Healthy snack and dessert with quinoa, almond and dates. 
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Dessert, Snack
    Cuisine: American
    Servings: 12
    Calories: 154kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    • ⅓ cup quinoa
    • ½ cup whole almonds
    • ¼ cup finely chopped almonds
    • 16 pitted dates
    • 3 tablespoon peanut butter or any nut butter
    • ½ cup dark chocolate chips

    Instructions

    • Rinse quinoa thoroughly 2-3 times. Drain the water. 
    • To cook quinoa in the Instant Pot - Add ⅓ cup of water and quinoa to a stainless steel bowl. Add 1 cup of water to the Instant Pot insert. Place the quinoa bowl on the trivet and place the trivet in the Instant Pot. Close the lid and pressure cook for 4 minutes followed by a 10-minute natural pressure release. Open the Instant Pot and allow it to cool for 10 minutes.
      To cook quinoa on the stovetop:  Add quinoa,  ⅔ cup of water to a small saucepan. Bring to a boil over medium-high heat. Lower the heat and cook quinoa covered for 10 mins. Allow it to cool for 10 minutes.
    • In a food processor add whole almonds, dates, peanut butter, chocolate chips, and cooked quinoa. Process together for 2-3 minutes or until all the ingredients are well-incorporated.
    • Scoop out the mixture one tablespoon at a time and roll into round truffles. Then roll them in finely chopped almonds. Chill in the refrigerator until ready to be served.
    • These protein balls stay good at room temperature for a day and can be refrigerated in an airtight container for up to a week.

    Video

    Notes

    Tips:
    • Any nut butter can be used in place of peanut butter
    • You can also use seed butter such as the Sacha Inchi butter or sunflower seed butter instead of nut butter
    • Dark Chocolate chips can be replaced with 1 to 2 tablespoons of cocoa powder
    • White organic quinoa works best with this recipe
    • If using the bigger Medjool dates, add only 8 or 9 pitted 
    Blender Instructions: This recipe is best made in a food processor, but if you are trying to make it in a blender, here are some tips. Start by first pulsing the almonds a few times until they are coarsely chopped. Add the dates and pulse until they are finely chopped and mixed in. Then add quinoa and pulse a few times until the quinoa starts to blend in. Scrape the sides on the blender with a silicone spatula and then add peanut butter and chocolate chips. Blend together for a minute, mixing in with a spatula if needed, and then roll the balls. 

    Nutrition

    Calories: 154kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Sodium: 26mg | Potassium: 219mg | Fiber: 2g | Sugar: 9g | Calcium: 52mg | Iron: 0.8mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.


    Instant Pot Dudhi Basundi

    Dudhi Basundi - A healthier take on the dreamy Indian dessert made with thickened milk, laced with cardamom and saffron. Traditionally served warm or cold, with fluffy poori to dunk in the basundi, this dish is sure to make your taste buds dance.

    Dudhi Basundi served in a bowl

    Basundi is a popular dessert from the states of Gujarat and Maharashtra.  It is cooked by boiling the milk, stirring frequently, and reducing it by half to a creamy consistency with layers of creamy fat melding into the dish.

    A variation of this dish, Rabdi or Rabri is popular in Northern India. It uses the same ingredients as basundi, except the cream formed during boiling is constantly scraped and mixed into the milk and the milk is reduced to one third of the quantity. Making Rabdi a thicker version of the basundi.

    Dudhi Basundi served with puri

    My mom makes this dish with a healthier twist by adding dudhi also known as lauki or bottle gourd/calabash. Her creative technique makes it easy and obvious to incorporate this healthy vegetable into a dessert.

    Variations for Dudhi Basundi Recipe:

    • Add more or less dudhi. I have used 4 cups in this recipe but you can also use 2 cups.
    • Add whole milk after the pressure cooking step for a creamier basundi.
    • Saute for a longer time in the end to get thicker consistency like rabdi.

    Start with peeling and discarding the top-most skin of the dudhi. Then using the same peeler or a thin mandolin slicer, to make small thin peels of the dudhi, discarding the seedy-soft middle layer.

    Whole Calabash cut into 2 pieces

    Saute the thinly peeled pieces of dudhi with some ghee, milk, sugar and cook it down until the milk is of the consistency you desire- basundi or rabdi. The final dish will have a lovely pinkish-yellow hue with rich-exotic aromas from cardamom and saffron.  Top it off with pistachios or almonds or skip them for a delicious nut-free dessert.

    basundi served with puri

    Serving

    Basundi can be enjoyed as is by spoonfuls warm or chilled. I love to serve it as a meal with puri and undhiyu.

    Here is a quick video:

    Here are some other delicious recipes for the versatile and nutrition-packed dudhi/lauki/calabash/bottle gourd:

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Dudhi Basundi Instant Pot
    Print Recipe
    5 from 3 votes

    Dudhi Basundi Instant Pot

    A healthier take on the dreamy sweet Indian dessert made with thickened milk laced with cardamom and saffron
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Course: Dessert, Entree
    Cuisine: Indian
    Servings: 4
    Calories: 285kcal
    Author: Archana Mundhe

    Ingredients

    • 1 pound calabash dudhi or lauki
    • 1 tablespoon ghee
    • ⅓ cup sugar
    • 1 teaspoon cardamom
    • 2 cups low fat milk
    • ¼ teaspoon saffron
    • 2½ cups low fat milk or whole milk
    • 2 tablespoons pistachios sliced

    Instructions

    • Peel the outside skin of dudhi and discard. Make thin slices using a peeler or a mandolin slicer, about 2 to 4 cups.
    • Set Instant Pot to Saute mode and heat ghee. Add dudhi and sauté for a minute.
    • Add sugar, cardamom, low fat milk and saffron. Give a quick stir. Close the Instant Pot with pressure release handle to sealing. Pressure cook for 5 minutes followed by 10 minute natural pressure release.
    • Open the Instant Pot. Add whole milk (or low fat) and cook on sauté (normal) mode for 15 to 20 minutes or until the basundi is of desired consistency.
    • Enjoy warm or chilled topped with sliced pistachios. 

    Video

    Notes

    Notes: You can add up to ½ cup of sugar for sweeter basundi. 

    Nutrition

    Calories: 285kcal | Carbohydrates: 33g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 123mg | Potassium: 503mg | Sugar: 30g | Vitamin A: 385IU | Vitamin C: 0.4mg | Calcium: 344mg | Iron: 0.8mg

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

    Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Instant Pot Carrot Makhana Kheer

    Carrot Makhana Kheer is a delicious pudding made with healthy, gluten-free fox nuts. The creamy kheer is cooked with milk, carrots and laced with the floral essences of cardamom and saffron.

    carrot makhana kheer

    My mom recently introduced me to Makhana when she brought a bag of Makhanas with her from India. It truly amazes me to see her incorporate new ingredients in her cooking every year!

    carrot makhana kheer

    What is Makhana?

    Makhanas, also called fox nuts, or lotus seeds, come from a plant called Euryale Fox. These seeds are using in India to make sweets, savory dishes and are used to make special fasting foods. They are gluten-free, low-calorie, and low in sodium.

    carrot makhana kheer

    How to use Makhana

    Makhanas can be simply roasted with a little ghee, salt, and turmeric to enjoy as a crunchy snack. Mom also made us a delicious Kaju Makhana curry that I cannot wait to learn and share with you. Today I am excited to share her carrot makhana kheer with vegan options.

    Here is an Instant Pot Carrot Makhana Kheer recipe, which is also easy to cook on stovetop:

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate

    Print Recipe
    5 from 4 votes

    Carrot Makhana Kheer - Instant Pot

    A delicious, creamy and healthy pudding with shredded carrots and fox nuts!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories: 245kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons ghee divided use coconut oil for vegan
    • 2 cups makhana
    • ⅓ cup whole cashews
    • 2 carrots peeled and shredded, about 2 cups
    • 2 cups low fat milk almond or coconut milk for vegan
    • ½ teaspoon cardamom powder
    • 1 pinch saffron
    • ¼ cup sugar

    Instructions

    • Turn Instant Pot to Sauté(more) mode and heat half of the ghee.
    • Add makhana's and roast for about 5 minutes or until they turn light golden brown. Take the roasted makhana out and allow them to cool. Reserve half cup of makhane for garnish. Crush the remaining roasted makhana coarse by pulsing then in the food processor for 1-2 times.
    • Add remaining ghee or oil and cashews. Roast the cashews for 2-3 minutes. Take the cashews out and save them for garnishing.
    • Add shredded carrots and sauté them in the ghee or oil for a minute.
    • Add the crushed makhana to the Instant Pot.
    • Add milk, cardamom powder, saffron and sugar. Give a quick Stir.
    • Close Instant Pot with pressure valve to sealing. Set Instant Pot to Pressure Cook/Manual(Low Pressure) for 10 minutes.
    • Open the lid after 10 minute natural pressure release.
    • Stir in the roasted cashews. Garnish with reserved makhana. Serve warm or chilled.

    Video

    Notes

    Few options - 
    Double up on the makhana, add 1-2 tablespoons of chopped nuts and you have perfect fasting food.
    Skip Makhana, add 1-2 tablespoons of chopped nuts and you have a delicious carrot kheer.

    Nutrition

    Calories: 245kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 78mg | Potassium: 333mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5215IU | Vitamin C: 2.1mg | Calcium: 156mg | Iron: 0.8mg

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    Instant Pot Sweet Potato Halwa

    Delicately flavored and lightly sweetened sweet potato halwa is a perfect dish that can be enjoyed for breakfast or dinner. With melt-in-mouth creamy sweet potatoes and aromatic cardamom and saffron, this halwa is easy to make in the Instant Pot.

    sweet potato halwa served in a white bowl with a spoon next to it

    Sweet Potatoes are a must-have root vegetable in my kitchen. From adding it to curries and dal to homemade Indian bread, I love using nutrient-rich sweet potatoes in my cooking. Traditionally sweet potato is also a "fasting" approved vegetable in India.

    This 4th of July also happened to be an Indian festival of "Ashadhi Ekadashi" that is celebrated by fasting or eating special foods. I have always enjoyed the special fasting foods. This year will be particularly special as I can cook and enjoy a special meal with my mom.

    Our menu included my favorite crispy non-fry Sabudana vada with a yogurt & peanut chutney and refreshing ginger lemonade. Mom also made this heavenly sweet potato halwa that is fiber-rich and loaded with nutrients.

    peeled and sliced sweet potatoes

    Why we love this Sweet Potato Halwa

    • good source of fiber and vitamins, with a lower glycemic index
    • gluten-free
    • Make it vegan by using oil and nut milk
    • make ahead recipe
    • fasting friendly for my Indian followers
    • easy and quick
    sweet potato halwa in a white bowl garnished with nuts and shredded coconut

    I loved that mom used the Instant Pot to make the halwa instead of her traditional stovetop recipe. We were pleasantly surprised with the beautiful textures in Instant Pot with half the cooking time.

    Instead of individually shredded the sweet potatoes which can be time-consuming, we sliced the sweet potatoes. Then added the remaining ingredients and pressure cooked for 3 mins. The halwa came out creamy and luxurious with half the effort and everyone loved the flavors.

    Here is a quick video showing how mom made it:

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    sweet potato halwa served in a white bowl
    Print Recipe
    4.67 from 15 votes

    Instant Pot Sweet Potato Halwa

    A delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Breakfast, Dessert, Side Dish
    Cuisine: Indian
    Servings: 4
    Calories: 230kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons ghee Oil for Vegan option
    • 3 medium sweet potatoes washed, peeled and thinly sliced
    • ¼ cup unsweetened almond milk
    • ⅓ cup packed brown sugar more or less
    • ¼ cup grated unsweetened coconut
    • ½ teaspoon salt
    • 6 cardamom pods
    • 1 generous pinch of saffron
    • Optional Garnish
    • 1 tablespoon almonds and pistachio slices

    Instructions

    • Turn the Instant Pot to Saute mode. Add ghee, sliced sweet potatoes. Add almond milk, brown sugar, coconut, salt, cardamom, and saffron.
    • Close the Instant Pot with pressure valve to sealing. Press Cancel and select Pressure cook(Hi) and adjust the time to 3 minutes. Allow Natural Pressure Release. Garnish with nuts and enjoy.

    Video

    Nutrition

    Calories: 230kcal | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 371mg | Potassium: 421mg | Fiber: 4g | Sugar: 22g | Vitamin A: 13830IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1.4mg

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