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Diwali

Diwali Recipes

30+ Best Diwali Recipes

The festival of lights, Diwali is India’s biggest and most important holiday of the year, celebrated over 5 days in autumn. Diwali signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair – ideologies that are at the core of my family’s values. 

It is my favorite Indian festival and I have many fond memories of it growing up. My love for celebrating is a result of my mom’s passion for this holiday. 

Like my mom, I prepare for Diwali almost a month in advance. Making the special sweet and savory treats (also known as faral) used to be a daunting task when I started following mom’s recipes. However, over the years as I have learned the techniques of making each Diwali recipe and the process has become fun and enjoyable. Also, the end result of seeing my friends and family enjoy the special Diwali treats is very satisfying.

My mom was recently visiting from India and we had so much fun cooking together. I made it a point to learn our family recipes and her tips and tricks for Diwali sweets and snacks recipes including authentic Bhajani Chakli, Rose Coconut Karanji and Spinach Sev. 

The first sweet recipe we made was Shankarpali or Shakarpara, my kid’s favorite. When my boys were in elementary school, we loved celebrating Diwali in their classroom. We explained the story of Diwali, children painted and decorated clay diyas, and then everyone enjoyed these irresistible bite-sized sugar cookies.

We also made my mom’s Besan Ladoo which are creamy, melt-in-your-mouth dessert balls. They are one of the easiest Diwali recipes and are made with a handful of ingredients. These won’t last long in your house, and your kids will love you for packing this sweet treat in their lunch boxes.

After making all of the faral we move on to Diwali decorations. The boys have started to pick up on the tradition and enjoy decorating the house with lanterns and lights. After they are done the house looks so festive. And the best part is having it filled with family, friends and the aroma of the Diwali treats and other festive meals such as puran poli, mango shrikhand, and creamy rice kheer, just to name a few! 

I’m thrilled to share these Diwali recipes with you. I hope you enjoy these easy Indian sweet and savory snack recipes in your home as much as we do. 

May the divine light of Diwali bring into your life peace, prosperity, happiness, and good health. Happy Diwali and Enjoy!

Puran Poli | Sweet Lentil Flatbreads

Puran Poli is an Indian delicacy made by stuffing soft whole wheat dough with soft-cooked yellow lentils, jaggery/brown sugar, cardamom, nutmeg, and saffron. It is then rolled thin and cooked on a pan with lots of ghee to make it into a crisp golden brown, flavorful, and aromatic flatbread. Served with a few savory side dishes this heavenly Indian vegetarian Thali is a must-try!

Traditional Thali with Puran Poli and sides
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Festive Food

Puran Poli is a Traditional Maharashtrian delicacy and is specially made on few auspicious festivals:

  • Holi - the festival of color, the celebration of the victory of good over evil, marks the arrival of spring. Holi, is a popular Hindu festival celebrated over 2-5 days in India. On the evening of the first day, public bonfires are made, called Holika Dahan. On the next day (or 5th day in some states) people play with colors. My memories of Holi are of the bonfires and my friends and family gathering around them to pray. The fifth day known as "Raang Panchami" is the most colorful day where we shower our friends, family and even those we don't know with vibrant colors both powder and liquid. Even after the holiday passes the streets of India look like a Monet covered in a sea of color.
  • Diwali- which translates to a row of lights, is the main Hindu festival celebrated in autumn. In Maharashtra, where I grew up, it is celebrated with a lot of enthusiasm. Check out how my family celebrates Diwali in the USA!
  • Bail Pola - celebrated in the monsoon season, on this day farmers pay respect to bullocks and cows as cattle is their main source of livelihood. 'Bail' in Marathi means 'Bull.' On this day, cattle are bathed, adorned with various ornaments and clothes. Their horns are given a fresh coat of paint and then the animals are taken around the village in processions accompanied by music.
Puran Poli Thali

Memories

I have vivid memories of my grandmother, making piles of these golden soft-cooked Poli for our large extended family of uncles, aunts, and cousins. The best part of these elaborate meals was everyone helping out in the kitchen with various chores while having fun preparing the meal. The ghee-laden Poli’s are served with saffron and cardamom-infused milk along with other mouthwatering sides.

Puran Poli with saffron milk
Puran Poli

Years later, after I moved to the US, with my mom's precise instructions, I learned how to make the Puran Poli. After making it several times, slowly improving each time, I finally mastered the art of making authentic Maharashtrian Puran Poli. I am so glad now I can make them several times a year as both my children and my husband love them.

What is Puran Poli?

Puran - Sweet filling made with chana daal, jaggery, cardamom, saffron & nutmeg

Poli - Flatbread usually made with whole wheat flour

Puran Poli is a sweet flatbread where the Puran is stuffed inside the whole wheat dough and rolled to form a thin flatbread. It is then cooked on a hot griddle with a generous amount of ghee until both sides are cooked with golden brown spots.

What is Jaggery?

  • Jaggery (pronounced jag-uh-reey) is an unrefined sugar that is used commonly in India. Jaggery is made by boiling and reducing down sugar cane juice. 

Types

  • Maharashtrian Puran Poli - Thin flatbread usually made with chana daal and jaggery
  • Gujarati Puran Poli - Thick flatbread usually made with toovar/toor daal and jaggery
  • Andhra Bobbattu - Thin flatbread usually made with chana daal and jaggery, the filling can also have nuts 
  • Kerala Boli - Thin flatbread made with chana daal and jaggery with the outer dough is made of rice flour and has a hint of turmeric
  • Kannada Holige - Thin flatbread usually made with chana daal and jaggery 
  • Tamil Poli - Hand patted flatbread with a coarse filling of chana daal, jaggery, and coconut

Tips make perfect Puran Poli

  • Rinse the chana daal a couple of times and drain well
  • Use filtered water to cook the daal. Hard water can cause the lentils to not cook properly or to take a longer time
  • Old daal or organic daal can also take a longer time to cook
  • Add a pinch of saffron for beautiful golden color to the filling
  • Adding dry ginger powder to the filling helps with digestion but can be optional

How to make Puran in the Instant Pot

For years I used stovetop to cook the Puran. I now like the convenience of the Instant Pot to cook the Chana Daal for the Puran. Here is how:

  1. Rinse and drain the lentils.
  2. Add lentils with 2.5 cups of filter water and Pressure Cook(Hi) for 10 minutes followed by natural pressure release.
  3. Strain the liquids from the lentils using a mesh strainer and reserve the liquids.
  4. Return the lentils to the Instant Pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger, and saffron. Mix well and cook stirring frequently until the Puran starts to thicken up. If sautéing in the Instant Pot, cook on sauté(normal) mode to avoid splatters. 
  5. Let the cooked lentils cool down for a few mins and then blend it to a smooth consistency in a food processor.  Make sure the lentils are not completely cold, they need to be blended while they are warm.

Step by step recipe to make Puran Poli

Step 1 - Start by making the Puran or the sweet filling:

  • Wash the chana daal 2-3 times. Drain all the water and then add 5 cups of filter water along with the daal in a heavy-bottomed pot. Let the daal cook on medium-low heat for at least an hour, stirring a few times.
  • If you see white foam rises up from the lentils, gently discard the foam with a spatula. The daal should be cooked very soft, test them by pressing between thumb and index finger and it should be very soft and mushy.

Note: Cooking time may vary, I usually let mine cook for a couple of hours on medium-low heat. If you can stay near the stove while it is cooking you may want to cook it at medium-high, stirring more frequently, in which case the daal will be fully cooked in 45 mins.

photos one through four showing how to cook chana dal
  • Drain all the water using a strainer (save the water to make Katachi Aamti, see recipe below). Put the daal back in the pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger, and saffron to the lentils. Mix well, and cook stirring frequently for 20 mins on medium heat.
  • Let the above mixture cool down for a few mins and then blend it to a smooth consistency in a food processor.  Tip - Make sure to blend while it is warm. This is our sweet stuffing and it should have a soft consistency like the picture below.
photos five through eight showing how to cook chana dal and jaggery for puran

Step 2 - Knead the outer dough:

  • Knead soft dough with whole wheat flour, salt, saffron, and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky Puran Poli. Let this dough rest for at least half an hour at room temperature.
photos nine through twelve showing how to make dough for puran poli

Step 3 - Rolling and cooking Poli:

  • Make a lemon sized balls from the dough and the puran. Prehat a pan on medium-high heat.
  • Roll the dough by using little bit of dry wheat flour. Make a 4-5 inch diameter circle.
  • Put the puran ball in the middle of the rolled dough
  • Make pleats on the side of the dough to enclose the puran.
photos thirteen through sixteen showing how to stuff puran in the dough
  • Close the pleats together tightly and press down the excess dough to make a flat disc
  • Roll the Poli softly using some dry flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter.
photos seventeen through twenty showing how roll puran poli
  • Gently put the rolled Poli on the heated pan. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides and cook until both sides are golden brown.
photos twenty one through twenty four showing how to cook puran poli on the pan

Apply a little more ghee on both sides and serve hot.

stack of Puran Poli

Serving

These Puran Poli are so flavorful that they can be eaten by themselves or traditionally they are served with hot milk that is flavored with cardamom and saffron.

Here is a picture of the full traditional meal, which includes Puran Poli, saffron, and cardamom flavored milk, crunchy millet papads, crispy onion fritters, potato fritters, steamed rice, and spicy curry made with onions, coconut, and the reserved water from the cooked chana daal. Yummy!

Puran Poli thali with all the side dishes

Storing

Rolled and cooked polis can be refrigerated for up to 5 days. They also freeze well, individually lined on parchment paper. To reheat simply place the, on a heated pan, apply ghee and cook on both sides until heated through.

Troubleshooting

Having a perfect consistency of the Puran is a key in making perfect Puran Poli. Here are some tips I learned from my mom on how to fix the Puran in case it is too soft or dry.

  • How to fix runny Puran/filling - Place the filling in a nonstick pan and cook on low-medium heat, stirring often for 5 to 10 mins. This will allow excess liquids to evaporate and the filing will become dryer.
  • How to fix dry Puran/filling - Add 1 to 2 tablespoons of warm milk to the Puran and mix it in. Add more milk as required until you get it to the desired consistency

Katachi Aamti

Many of you have asked for the recipe for the brown curry, photographed above. It is called Katachi aamti or saar and is made with the reserved water from draining the cooked chana daal. With a few additional ingredients and spices, Katachi amti can be cooked in no time. Spicy Katachi aamti compliments the sweet Puran Poli and tastes delicious with steamed rice. Here is my recipe for Katachi Aamti or Saar:

Ingredients

  • 3 cups water reserved from cooked and strained daal 
  • 3 tablespoon oil, divided
  • 1 medium red onion, rough chopped
  • ⅓ cup dry shredded or sliced coconut
  • 1-inch ginger
  • 6 garlic cloves
  • 2 teaspoon red chili powder
  • 1 to 2 teaspoons Goda masala or garam masala
  • 2 teaspoons oil
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground cumin powder
  • ¼ teaspoon turmeric
  • 2 teaspoon kosher salt

Instructions

  1. Heat 1 tablespoon oil in a pot. Add onion and saute for 5 minutes on medium heat or until they turn light brown. Add coconut, ginger, and garlic, and saute for another 2 mins. Allow it to cool.
  2. Blend everything with ¼ cup of water to make a smooth paste.
  3. Add remaining oil to the pot. Add the masala paste, red chili powder, garam masala, ground coriander, ground cumin, turmeric, and salt. Mix well and cook for 5 minutes or until the oil starts to separate from the edges.
  4. Add the daal water. Bring to a gentle boil. Add more water to bring the Aamti to a consistency you like and adjust the salt accordingly. Serve with steamed rice.

Recipe

puran poli
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4.84 from 6 votes

Puran Poli

Perfect Puran Poli at home! Uses a handful of ingredients like flour, jaggery, spices and is cooked to crisp golden perfection with ghee.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Breads
Cuisine: Indian
Servings: 6
Calories: 414kcal
Author: Archana Mundhe

Ingredients

Outer Dough

Filling

  • 1 cup chana dal
  • 5 cups water
  • ½ cup jaggery
  • ½ cup sugar
  • ¼ teaspoon nutmeg powder
  • ¼ teaspoon cardamom powder
  • ¼ teaspoon saffron optional
  • ¼ teaspoon dry ginger powder optional

Instructions

  • Wash the chana daal 2-3 times. Drain and add daal and water to a heavy bottomed pot. Let the daal cook on medium-low heat for an hour or 2, stirring few times. Remove any white foam that may rise up.
  • Drain all the water using a strainer (save the water to make Katachi Aamti, see recipe below). Put the daal back in the pot. Add jaggery, sugar, nutmeg powder, cardamom powder, dry ginger powder and saffron to the daal. Mix well, and cook stirring frequently for 10-15 minutes on medium heat.
  • Cool down the cooked mixture for 5 mins and then blend it to a smooth consistency in a food processor. Make to blend while the mixture is warm. This is our sweet stuffing.
  • Knead soft pliable dough with whole wheat flour, salt, saffron, water and oil. This dough should be softer than the normal roti/paratha dough to get soft and flaky Puran Poli'. So use water as needed, depending on the brand of flour you use you may need more or less water. Let the dough rest for 30 mins.
  • Start making balls of the dough and the stuffing which should be of the same size. I usually make mine the size of a lemon. With the Ingredients we have here I usually make 8-10 balls each of the dough and stuffing.
  • Put a heavy griddle on medium high heat. Roll the dough by using the dry wheat flour that is kept aside for rolling. Make a 4-5 inch diameter circle. Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it. Roll the Poli softly using more dry flour. You can roll this thin or keep it a little thicker. I roll mine thin to about 8-10 inches in diameter. 
  • Gently put the rolled Poli on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Add a little ghee to both sides. Serve with unsweetened milk flavored with cardamom and saffron.

Video

Notes

Tips
  1. Use fresh and good quality chana daal. Old chana daal takes much longer to cook 
  2. Using filter water or bottle water speeds up the cooking time for the lentils
Troubleshooting
Having a perfect consistency of the Puran is a key in making perfect Puran Poli. Here are some tips I learned from my mom on how to fix the Puran in case it is too soft or dry.
  • How to fix runny Puran/filling - Place the filling in a nonstick pan and cook on low-medium heat, stirring often for 5 to 10 mins. This will allow excess liquids to evaporate and the filing will become dryer.
  • How to fix dry Puran/filling - Add 1 to 2 tablespoons of warm milk to the Puran and mix it in. Add more milk as required until you get it to the desired consistency
How to make Puran {sweet lentil filling} in the Instant Pot
  1. Rinse and drain the lentils.
  2. Add lentils with 2.5 cups of filter water and Pressure Cook(Hi) for 10 minutes followed by natural pressure release.
  3. Strain the liquids from the lentils using a mesh strainer and reserve the liquids.
  4. Return the lentils to the Instant Pot. Add jaggery, sugar, nutmeg, cardamom powder, dry ginger, and saffron. Mix well and cook stirring frequently until the Puran starts to thicken up. If sautéing in the Instant Pot, cook on sauté(normal) mode to avoid splatters. 
  5. Let the cooked lentils cool down for a few mins and then blend it to a smooth consistency in a food processor.  Make sure the lentils are not completely cold, they need to be blended while they are warm.

Nutrition

Calories: 414kcal | Carbohydrates: 74g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 414mg | Fiber: 12g | Sugar: 34g | Vitamin A: 15IU | Vitamin C: 1.4mg | Calcium: 34mg | Iron: 3.6mg

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Air Fryer Balushahi

Balushahi is a heavenly Indian dessert that dresses up any celebration! These pretty little yogurt cakes are shaped into donut-like rounds which are fried, then bathed in a luxurious rose and cardamom syrup. The result is a sweet flaky surface, a tender cakey interior, and the pure pleasure of beautiful Indian flavors - ghee, rose, cardamom, and saffron.

Balushahi garnished with pistachios and rose petals

Also known as "Badushah" in Southern India, this special dessert can be found in many Mithai (Sweets) shops. They are a favorite sweet during Diwali and make a lovely addition to your Faral! Once you learn how easy and quick Balushahi is to make at home, you can delight your guests by making them for festivals, celebrations, and parties! 

A few basic pantry ingredients and spices form the base of this recipe. I will take you through making the flavored sugar syrup and 3 cooking methods:

  1. Air Fried Balushahi
  2. Traitional Deep Fried
  3. Baked in the oven

Each of these yields a scrumptious, finger-licking dessert. I prefer the Air Fryer version of this recipe to make a healthier, lower-calorie, guilt-free version of one of my favorite sweets.

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What is Faral

“Faral” is a term used in Western India to describe all the sweet and savory goodies that are made during Diwali. Faral is offered to family and friends visiting your home during the festive season and it is also exchanged with neighbors. Some of the common Diwali Faral foods include Ladoo, Chakli, Shankarpali, Chivda, Sev, and Karanji just to name a few. It is amazing to see the presentation and taste the variations of everyone's family Recipes.   

Diwali Faral platter

Ingredients

This is a 2 part recipe. The first part is making the dough with all-purpose flour (maida), ghee, and yogurt. The addition of the baking powder helps add a lighter texture, especially for the air-fried and baked version.

balushahi dry ingredients

Part two of the ingredients are used to make the cardamom and rose flavored sugar syrup also known as "Chasni". The addition of lemon juice prevents the syrup from crystallizing as you wait for the dough pieces to cook.

ingredients for sugar syrup

Tips

  1. Sift the all-purpose flour. Make the dough with light hands and knead it just until the dough ball comes together
  2. Shape the discs with light hands. Usually, the traditional Balushahi have thumbprints, but I make a donut-like hole to ensure they cook evenly especially in the air fryer or oven.
  3. Check out my detailed notes below on how to make the one-string sugar syrup. Undercooking the syrup will make the Balushahi soft while overcooking will make the outer covering too hard.
  4. Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing. Make sure the syrup is warm when you add the air fried Balushahi's to it
  5. Allergic to nuts? Simply skip the garnish in the end

How to make one-string Sugar Syrup

Making perfect one-string consistency sugar syrup or "Chasni" is key in this recipe. Here are my tips for making perfect syrup every single time and these tips will also come in handy for other desserts like Rava Ladoo, Besan Burfi, or other Indian sweets that use sugar syrup. Here are all of my tips and scroll below to the instructions for the photos of this process.

  1. Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thin, it may take you less time.
  2. Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.
  3. Check for one-string consistency. There are 2 ways to do this:
    Method 1: This is the traditional method. Add a few drops of syrup on a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb finger and you should see a string being formed between the two fingers. For best results remember to allow the syrup to cool just a bit before you test it.
    Method 2: Use a digital thermometer and dip it in the syrup. For accuracy, make sure that the thermometer tip is not touching the bottom of the pan. Once the thermometer reaches 220 F which should be around the 6 to 7-minute mark the syrup is ready.
  4. Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing as you wait for the dough balls to cook.

Step by Step Process

  • In a medium bowl mix flour, salt, baking powder, and sugar. Add ghee and yogurt and gently mix to make dough. Lightly press together all the ingredients until the dough just comes together. It’s ok for the dough to be uneven. Keep covered for 10 minutes.

  • Add sugar and water to a medium saucepan and bring it to a boil. Lower the heat and add lemon juice and rose water. Simmer for 5 to 7 mins or until you get a one-string consistency. Turn the heat off and reserve.

  • Lightly knead the dough again and make 9 balls. Shape each ball into a round and then lightly press it down to form a 1.5 inch to 2-inch disc. Using your pointer finger make a hole through the center. This step helps the center to cook evenly. Repeat with the remaining dough.

  • Place the Balushahi on the parchment paper in a preheated air fryer. Air fry at 320 F for 15 minutes. Once the air fryer is done cooking, take the basket out. If the Balushahi's are not lightly golden brown air fry again at 370 F for 2 minutes.
  • Gently place the Balushahi in the warm syrup and allow them to soak for 20 minutes. Then take out the Balushahi with a slotted spoon and arrange them on a parchment-lined baking sheet or a platter.

  • Garnish with sliced pistachios and edible dried rose petals.

Serving

Balushahi can be served as a dessert or as an afternoon snack with a cup of tea. Double up the recipe and make it for your next party or potluck. Since the Balushahi stays well at room temperature it is perfect to pack for picnics or lunch boxes as a yummy treat.

Storing

Allow them to cool down and store in an air-tight container. Balushahis stay good at room temperature for a whole week.

Air Fried Balushahi garnished with pistachios and dried rose petals

Did you enjoy this Indian dessert? Here are some more Homemade Indian sweets to try:

Recipe

Badushah garnished with pistachios and rose petals
Print Recipe
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Balushahi / Badushah

Balushahi with a sweet flaky surface, a tender cakey interior, and the pure pleasure of beautiful Indian flavors - ghee, rose, cardamom, and saffron.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: Indian
Servings: 9 pieces
Calories: 203kcal
Author: Archana Mundhe

Equipment

Ingredients

Syrup

Optional garnish

  • 1 tablespoon pistachios thinly sliced
  • 1 tablespoon edible dried rose petals

Instructions

  • In a medium bowl mix flour, salt, baking powder, and sugar. Add ghee and yogurt and gently mix to make dough. Lightly press together all the ingredients until the dough just comes together. It’s ok for the dough to be uneven. Cover the bowl with plastic wrap and keep aside for 10 minutes.
  • Make syrup. Add sugar and water to a medium saucepan and bring it to a boil. Lower the heat and add lemon juice and rose water. Simmer for 5 minutes. Turn the heat off and reserve.
  • Preheat air fryer at 350 for 5 minutes.
  • Lightly knead the dough again and make 10 balls. Shape each ball into a round and then lightly press it down to form a 1.5 inch to 2-inch disc. Using your pointer finger make a hole through the center. This step helps the center to cook evenly. Repeat with the remaining dough.
  • Line the air fryer basket with parchment paper.
  • Place the Balushahi on the parchment paper keeping distance between them.
  • Air fry at 320 F for 15 minutes. Once the air fryer is done cooking, take the basket out. If the Balushahi's are not lightly golden brown air fry again at 370 F for 2 minutes.
  • Gently place the Balushahi in the warm syrup and allow them to soak for 20 minutes. Then take out the Balushahi with a slotted spoon and arrange them on a parchment-lined baking sheet or a platter. Garnish with sliced pistachios and edible dried rose petals.

Video

Notes

Stove Top Method:
To make traditional deep-fried Balushahi, heat oil in a frying pan. Add 2 to 3 Balushahi and fry on low heat until the Balushahi's are lightly golden 
Oven Method:
Preheat the oven at 350 F. Line the Balushahis on a parchment paper-lined baking sheet. Bake for 20 minutes turning the Balushahi halfway through. Make sure to check the Balushahi at 15 minutes and more time as needed. 
Tips
  1. Sift the all-purpose flour. Make the dough with light hands and knead it just until the dough ball comes together
  2. Shape the discs with light hands. Usually, the traditional Balushahi have thumbprints, but I make a donut-like hole to ensure they cook evenly especially in the air fryer or oven.
  3. Check out my detailed notes below on how to make the one-string sugar syrup. Undercooking the syrup will make the Balushahi soft while overcooking will make the outer covering too hard.
  4. Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing. Make sure the syrup is warm when you add the air fried Balushahi's to it
  5. Allergic to nuts? Simply skip the garnish in the end
How to make one-string Sugar Syrup
Making perfect one-string consistency sugar syrup or "Chasni" is key in this recipe. Here are my tips for making perfect syrup every single time and these tips will also come in handy for other desserts like Rava Ladoo, Besan Burfi, or other Indian sweets that use sugar syrup. Here are all of my tips and scroll below to the instructions for the photos of this process.
  1. Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thin, it may take you less time.
  2. Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.
  3. Check for one-string consistency. There are 2 ways to do this:
    Method 1: The is the traditional method. Add a few drops of syrup on a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb finger and you should see a string being formed between the two fingers. For best results remember to allow the syrup to cool just a bit before you test it.
    Method 2: Use a digital thermometer and dip it in the syrup. For accuracy, make sure that the thermometer tip is not touching the bottom of the pan. Once the thermometer reaches 220 F which should be around the 6 to 7-minute mark the syrup is ready.
  4. Adding lemon juice to the cooked sugar syrup will prevent the syrup from crystallizing as you wait for the dough balls to cook.
 

Nutrition

Calories: 203kcal | Carbohydrates: 44g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 132mg | Fiber: 4g | Sugar: 23g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 4mg


Besan Burfi | Besan Ki Barfi

You might be surprised by how few ingredients you need to make this beloved Indian dessert. The magic behind the fudgy, melt-in-your-mouth texture of Besan Ki Barfi is in how each element is treated and combined. The simple base of besan flour, ghee, sugar syrup, and spices is transformed into a rich and fragrant delicacy!

Besan Barfi in a silver platter

What is Burfi 

Besan Burfi or Besan ki Barfi is an Indian dessert made with gram flour, ghee, sugar syrup and is laced with aromatic cardamom and saffron. These golden-hued squares are often made during festivals and special occasions--favored for their taste, as well as, their visual appeal on a pretty dessert tray. They are perfectly portable and made for sharing with--your family and friends. 

These melt-in-the-mouth dessert squares are full of flavor and nutrition, and I love making them year-round as a snack or treat. Besan ki Barfi is very similar to the Besan Ladoos. Instead of powdered sugar, these barfi squares are made with sugar syrup for their perfect fudge-like consistency.

I am super excited to share this Barfi with you, it is one of my favorite Diwali recipes! Also, since Besan Barfi stays well at room temperature, it makes for a perfect addition to Diwali gift packages.

What is Besan?

Besan also known as gram flour is flour made from the yellow split Bengal gram or chana daal. A staple in Indian kitchens this gluten-free, high-in-fiber flour is made from dried split chickpeas and has an earthy, nutty flavor.

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. For this recipe, I use the fine or the superfine variety.

Tips

Here are mom's tips for making the perfect Besan Burfi:

  • Buy fresh, good quality besan and sift it before using.
  • Use good quality homemade ghee for the heavenly taste and aroma.
  • Slow roast the gram flour and ghee in a wide heavy-bottomed pan.
  • Make perfect one-string consistency sugar syrup.

How to make the Sugar syrup

Making perfect one-string consistency sugar syrup or "Chasni" is key in this besan barfi recipe. Here are my tips for making perfect syrup every single time and these tips will also come in handy for other desserts like Rava Ladoo, Balushahi, or other Indian sweets that use sugar syrup.

  • Use a heavy-bottomed saucepan to make the syrup. I use a 2-quart saucepan. If your saucepan is smaller or thin, it may take you less time.
  • Once the sugar dissolves and the syrup comes to a boil, lower the heat and allow the syrup to simmer for 6 to 7 minutes.
  • Check for one-string consistency. There are 2 ways to do this: First, the traditional way is to take out a few drops of syrup on a small plate and allow it to cool for a few seconds. Then dip your index finger in the syrup and press it on your thumb. Slowly open and close the index and thumb finger and you should see a string being formed between the two fingers. My biggest tip with this method is to allow the few drops of syrup to cool just a bit before you test it. The second method is to use a digital thermometer and dip it in the syrup making sure it is not touching the bottom of the pan for accuracy. Once it reaches 220 F around 6 to 7 minutes the syrup is ready.

Variations

  • Sooji or Rava adds a slight texture to the otherwise creamy besan ki barfi. You can easily make this Indian dessert gluten-free, by skipping the sooji altogether
  • Allergic to nuts? You can skip the almonds and pistachios or add your favorite nuts instead
  • In Gujarat, a similar sweet dish called Magaz or Magas is very popular. Recipe for Magas uses powdered sugar and a lot more ghee to make the fudgy squares.

Ingredients

Besan Ki Barfi needs just 7 ingredients - Besan, Ghee, Sooji, sugar, cardamom, and saffron. And the best part is that all of these ingredients are readily available in Indian grocery stores.

ingredients for besan burfi

How to make Besan Ki Barfi

Here is the step-by-step recipe. Scroll down at the end of this post for ingredient measurements and a printable recipe card.

  • Melt ghee in a wide pan over medium heat. Add sooji and besan and roast on low heat for 30 to 35 minutes stirring constantly. The besan will look very crumbly in the beginning, keep stirring and breaking the lumps with the spatula as you keep roasting. The mixture will slowly start to melt after 15 minutes or so. Sometimes this step can take longer so keep stirring on low heat. The mixture should start to feel lighter and aromatic. Make sure that it does not get too brown. Turn the heat off.
photos one through four showing roasting besan and ghee
  • Add cardamom and give a quick stir.
photos sex an seven showing roasted besan with cardamom
  • Next, make the syrup. Add water, sugar, and saffron to a medium saucepan. Cook over medium heat stirring until the sugar melts. Once the syrup comes to a boil, lower the heat. Simmer for 5 to 7 minutes or until the syrup comes to one string consistency. To check the consistency of the syrup put a few drops of sugar in a bowl, allow it to cool. Then take the syrup between the index finger and thumb and open and close them gently a few times. You should feel stickiness and also a string being formed between the finger as you pull them apart. The other way is to check using a digital thermometer and to make sure the syrup is at 220 F
photos seven through ten showing how to make sugar syrup
  • The besan mixture should be warm at this point. Add the syrup to the besan mixture and mix it well. Evenly spread the mixture using a silicone spatula on the parchment-lined tray.
photos elevan through fourteen showing besan ki burfi being set
  • Sprinkle nuts on top and gently press down with the silicone spatula. Allow the mixture to cool down and the burfi to set for 30 minutes to 2 hours.
  • Cut the burfi into 16 pieces.
photos fifteen and sixteen showing besan burfi sqaures garnished with nuts.

Storing

Store at room temperature in an air-tight container for upto 2 weeks. You can also refrigerate for extended shelf life.

Serving

Besan Burfi makes for a perfect dessert. You can also enjoy it as an afternoon snack with a cup of hot tea. Since the Besan burfi stays well at room temperature it is perfect to pack for picnics or lunch boxes as a yummy treat.

I hope you will try this easy Besan Barfi at home. A must-have sweet especially during Diwali season this besan barfi will complement your assortment of sweets and savories AKA Faral.

Why is my besan not becoming light and flowy

Make sure to slow roast the besan and ghee for at least 3o to 35 minutes. The besan should not brown before this time. Keep stirring as this recipe does require a bit of patience.

Why is my Barfi not setting?

If the sugar syrup is undercooked barfi will not set. There are 2 options to fix this:

1. Cook the mixture again for 2 to 3 minutes on low heat and then spread it back on the baking tray.

2. Refrigerate for few hours. The burfi may become chewy or more fudge-like but will still taste delicious.

Why is my burfi hard and not melt-in-mouth?

If the sugar syrup is overcooked barfi will become hard and dry. Unfortunately, there is no way to fix this after the fact.

Did you enjoy this Indian dessert? Here are some more Homemade Indian sweets to try:

Besan Burfi in a silver platter
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5 from 3 votes

Besan Barfi

A quick and easy Indian sweet that perfect for festivals like Diwali or Holi or as a treat that your family and friends will keep asking for more
Prep Time10 mins
Cook Time45 mins
Cooling Time30 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Indian
Servings: 16 pieces
Calories: 172kcal
Author: Archana Mundhe

Equipment

Ingredients

Sugar syrup

  • 1 cup sugar (100 grams)
  • ½ cup water
  • 1 pinch saffron

Garnish

  • 2 tablespoons thinly sliced nuts

Instructions

  • Line a 8 x 8 baking tray with parchment paper.
  • Melt ghee in a wide pan over medium heat. Add sooji and besan and roast on low heat for 30 to 35 minutes stirring constantly. The besan will look very crumbly in the beginning, keep stirring and breaking the lumps with the spatula as you keep roasting. The mixture will slowly start to melt after 15 minutes or so. Sometimes this step can take longer so keep stirring on low heat. The mixture should start to feel lighter and aromatic. Make sure that it does not get too brown. Turn the heat off.
  • Add cardamom and give a quick stir.
  • Next, make the syrup. Add water, sugar, and saffron to a medium saucepan. Cook over medium heat stirring until the sugar melts. Once the syrup comes to a boil, lower the heat. Simmer for 5 to 7 minutes or until the syrup comes to one string consistency. To check the consistency of the syrup put a few drops of sugar in a bowl, allow it to cool. Then take the syrup between the index finger and thumb and open and close them gently a few times. You should feel stickiness and see a string being formed between the finger as you pull them apart. The other way is to check using a digital thermometer. Dip the thermometer in the syrup after 5 of simmering making sure the tip does not touch the bottom of the pan. The thermometer should read 220 F for perfect one string syrup.
  • The besan mixture should be warm at this point. Add the syrup to the besan mixture and mixing well. Evenly spread the mixture using a silicone spatula on the parchment-lined tray. Sprinkle nuts on top and gently press down with the silicone spatula. Allow the mixture to cool down and the burfi to set for 30 minutes to 2 hours.
  • Cut the barfi into 16 pieces. Store at room temperature in an air-tight container for upto 2 weeks. You can also refrigerate if you like.

Video

Nutrition

Calories: 172kcal | Carbohydrates: 32g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Potassium: 217mg | Fiber: 6g | Sugar: 14g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 5mg

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.

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

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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.

Poha Chivda

A light, crispy snack the Poha Chivda is a traditional snack from Maharashtra (Western India) where I grew up. My mom often made this tasty, can't-stop-eating savory mid-day snack made from roasted flattened rice. Low in calories, this Chivda is easy to make with a few optional add-ins that enhance its flavor and texture.

Poha Chivda served with tea
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Poha

Poha is flattened rice and comes in a few different varieties. For this roasted Chivda, you want the "thin" poha available in all Indian grocery stores. The thick version is used for the hot breakfast poha dish and will not work well for this Chivda.

In addition to an everyday snack, Poha Chivda often is made as part of the Diwali sweets and savories also known as "Faral". This spicy cereal makes for a healthy addition to the variety of other sweets and savories. Along with traditional delicacies such as the ladoo, chakli, shankarpale, and karanji, chivda is a perfect dish to share with family and friends.

Poha Chivda in 3 bowls

Tips

Here are my pro tips to make the best Poha Chivda:

  1. Use thin variety of poha. Do not over-mix the poha while roasting as it will cause the flakes to break. Instead, either gently toss if roasting on stovetop or use the bake option that I have explained in the recipe
  2. Crushed green chili and curry leaves add a lot of flavor and nutrition to this Chivda. You may choose to simply cut them finely with kitchen sheers instead of crushing in the blender
  3. Nuts, coconut strips and roasted chana dal can be baked instead of frying
  4. Remember to adjust the heat levels so you do not burn the poha, tadka, nuts or the chilis. Most of the cooking in this recipe is done on low-medium heat
  5. Allow roasted poha to cool down before adding other ingredients
  6. Wear disposable cooking gloves to mix in all the ingredients to prevent your nails from turning yellow from the turmeric
  7. Cool down the Chivda completely and then store in an airtight container at room temperature for up to 2 weeks
Chivda in a bowl with tea caddy

Process

Maharashtrian Chivda recipe is easy to make and a few additional steps add a ton of flavor, texture, and nutrition. Let me show you with step by step photos here:

Step 1: Prep the poha

Using a medium sieve, sieve poha and discard any powdery/small broken pieces of poha. Roast the poha, either in the oven or on the stovetop.

Method 1 Oven: preheat the oven at 300 degrees F. Evenly spread poha (5 cups in each) in two large baking trays. Bake for 10 to 12 minutes gently mixing halfway through.

Method 2 Stovetop: In a large, heavy-bottomed pot add half of the poha. Roast on low-medium heat for 10 to 15 mins. Either gently stir the poha using a wooden spatula or toss the pot gently after every 2 to 3 mins, this will prevent the poha from breaking as you roast.

Reserve the roasted poha and allow it to cool down as you prepare the remaining ingredients.

prepping poha

Step 2: Prep nuts and coconut

In a small saucepan, heat oil. Adjust the heat to low, add nuts, coconut & roasted chana daal. Cook stirring constantly until the nuts turn light golden. Take out the nuts in a bowl and reserve.

fried nuts and coconut

Note: For a low-oil recipe, arrange the choice of nuts, sliced coconut, and roasted chana daal on a baking tray and bake for 10 mins at 300 degrees mixing halfway through.

Step 3: Chili & Curry Leaves

Add the chilies and curry leaves to a small blender jar. Pulse a few times to finely crush the chilies and curry leaves. If you do not have a small blender, you can also finely chop the chilies and curry leaves with kitchen shears.

Heat 2 tablespoons of oil on low heat in a small saucepan. Add the crushed curry leaves and green chili and cook for 1 to 2 minutes stirring constantly as it turns crisp and slightly golden. Make sure the heat is low so you do not burn the chilies and curry leaves. Reserve

crushed and fried curry leaves & chilies

Step 4: Tadka

Heat oil on medium heat. Add mustard seeds and once they start popping turn off the heat. Add asafetida, turmeric, sesame seeds & curry leaves. Reserve.

Tempering

Step 5: Mix

To the roasted and cooled poha, add the reserved fried nuts, coconut & roasted chana dal. Add the fried crushed chili & curry leaves. Pour over the tempering of mustard seeds, turmeric, asafetida, sesame seeds & curry leaves. Sprinkle salt, powdered sugar, and citric acid. Wear cooking gloves and gently mix everything in.

add and mix chivda ingredients in a pot

Allow the Chivda to completely cool down. Store in airtight containers at room temperature for up to 2 weeks. The serving size is about ¾ cup.

Chivda in a large pot with spatula

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

Recipe

Chivda served with tea
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5 from 1 vote

Pohe Chivda

Perfectly spiced, savory, light and crispy flattened rice snack
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Indian
Servings: 15
Calories: 198kcal
Author: Archana Mundhe

Ingredients

Tadka

Chilies & Curry Leaves

  • 2 tablespoons oil
  • 40 curry leaves big handful
  • 4 small green chilies add more for spicy chivda

Additional Ingredients

  • 1 tablespoon fine kosher salt
  • 1 tablespoon powdered sugar
  • ¼ teaspoon citric acid powder optional

Instructions

  • If using coarse salt make sure to grind it in a mortar and pestle, so you have fine salt which mixes in well in the chivda. Grind the citric acid in a mortar and pestle to make a fine powder.
  • Wash curry leaves and green chilies. Pat dry with paper towels so they are completely dry.
  • Using a medium sieve, sieve poha and discard any powdery/small broken pieces of poha. Roast the poha, either in the oven or on stove top.
  • Oven Method : Pre heat the oven at 300°F (150°C). Evenly spread poha (5 cups in each) in two large baking trays (10" X 15"). Baked for 10 to 12 minutes gently mixing it half way through.
  • Stovetop Method : In a large, heavy bottomed pot add half of the poha. Roast on low-medium heat for 10 to 15 mins. Either gently stir the poha using a wooden spatula or toss the pot gently after every 2 to 3 mins, this will prevent the poha from breaking as you roast.
  • Reserve the roasted poha and allow it to cool down as you prepare the remaining ingredients.
  • In a small saucepan, heat oil. Adjust the heat to low, add nuts, coconut & roasted chana daal. Cook stirring constantly until the nuts turn light golden. Take out the nuts in a bowl and reserve. Wipe down the saucepan to remove any extra oil and use in the next step.
  • Heat oil on medium heat. Add mustard seeds and once they start popping turn off the heat. Add asafetida, turmeric, sesame seeds and curry leaves. Reserve.
  • Note: For a low-oil recipe, arrange the choice of nuts, sliced coconut and roasted chana daal on a baking tray and bake for 10 mins at 300°F (150°C) mixing in half way through.
  • Add the chilies and curry leaves in a small blender jar. Pulse a full time to finely crush the chilies and curry leaves. If you do not have a small blender, you can also finely chop the chilies and curry leaves with kitchen shears.
  • Heat oil on low heat in a small saucepan. Add the crushed curry leaves and green chili and cook for 1 to 2 minutes stirring constantly as it turns crisp. Make sure the heat is low so you do not burn the chilies and curry leaves. Reserve
  • To the roasted and cooled poha, add the fried nuts, coconut & roasted chana dal. Add the fried crushed chili & curry leaves. Add the tempering of mustard seeds, turmeric, asafetida, sesame seeds & curry leaves. Add salt, powdered sugar and citric acid. Wear cooking gloves and gently mix everything in. Allow the Chivda to completely cool down. Store in airtight containers at room temperature for upto 2 weels. Serving size is about ¾ cup.

Video

Notes

Here are my mom's tips to make the best Poha Chivda:
  1. Use thin variety of poha. Do not over-mix the poha while roasting as it will cause the flakes to break. Instead, either gently toss it roasting on the stovetop or use the bake option that I have explained in the recipe
  2. Adding crushed green chili and curry leaves, add a lot of flavor and nutrition to the chivda. You may choose to simply cut them finely with kitchen sheers instead
  3. Nuts, coconut strips, and roasted chana dal can be baked instead of frying
  4. Remember to adjust the heat levels so you do not burn the poha, tadka, nuts, or chilis. Most of the cooking in this recipe is done on low-medium heat
  5. Allow roasted poha to cool down before adding other ingredients
  6. Wear disposable cooking gloves to mix in all the ingredients to prevent your nails from turning yellow from the turmeric
  7. Cooldown the Chivda completely and then store in an airtight container

Nutrition

Calories: 198kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 507mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 71mg | Calcium: 27mg | Iron: 1mg

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

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

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The BEST Mango Cheesecake

Heavenly Mango Cheesecake! The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfectly crumbly crust for a decadent treat. Best of all, this radiant golden cheesecake is easy to make using the Instant Pot Pressure Cooker.

Mango Cheesecake on a white platter
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People Magazine Feature

I am so excited to share my signature recipe from The Essential Indian Instant Pot Cookbook that was recently published in the People Magazine!

mango cheese cake photo from people.com
Photo credit: Caitlin Bensel @People

The shortest but most anticipated season in India is definitely mango season. Although there are many varieties of mangoes, Alphonso mangoes are treated like royalty. They have notes of pineapple, peach, orange, and even a little bit of honey and can be served in many different ways.

photos of mangoes in a box and cut up
Photo credit: My sister Arti Arote

Since Alphonso Mangoes are seasonal and hard to find here in the US, I make sure to have my pantry stocked with canned Alphonso mango pulp that is easily available in Indian grocery stores and has a longer shelf life.

mango pulp cans from 3 different brands
Various brands of mango pulp available at Indian Groceries

Canned Alphonso mango pulp is a convenient way to add authentic Alphonso mango flavors and aroma to lassi, yogurt, or cheesecake. It can also be consumed right out of the can as a side dish for dipping with a hot paratha.

You probably have already heard why cheesecakes made in the Instant Pot are the best. Here are just a few reasons why I love to make cheesecake in the Instant Pot:

  1. Consistent cook time
  2. Lighter texture with delicate flavors
  3. No need of water bath
  4. Actual cook time is shorter than the oven
  5. No need to pre bake the crust
mango cheese cake

Process

Here is how to make Instant Pot cheesecake in 4 easy steps. I am showing the detailed process photos so you can see the textures at every step. For the full printable recipe scroll down to the recipe card.

Step 1: Preparing the Crust

Here is how you make the crust using graham crackers

making graham cracker crust

Step 2: Making the Batter

Remember not to ever process and have fun making those swirls!

Mixing cheese cake batter
getting cheesecake ready to be cooked

Step 3: Pressure Cooking

Covering with paper towel and aluminum foil helps any moisture getting in the cake

cheese cake ready to be pressure cooked

Step 4: Cooling and Chilling

Hardest part, but as it cools it finishes cooking and the chilling adds an even firm texture!

process showing how to take cheesecake out of the pan

Tips

  • Make sure cream cheese and eggs are at room temperature
  • Use a back of a spoon or a measuring cup to firmly press down the crust
  • I use a food processor to make the cheesecake batter but you can also use a hand mixer on low speed
  • It is really important to add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Be careful not to overmix. Over mixing the batter can cause the cheesecake to overrise, spill, or get puffy textures.
  • After pouring the batter into the cake pan, tap the pan gently on the countertop. This helps any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a toothpick. This helps to get a smoother surface
  • Use a wooden skewer to make the swirls on the cheesecake and do them gently on the surface as poking in too much can cause cracks
  • Cover the cake pan with a paper towel and aluminum foil. This will prevent any excess moisture from getting into the cake while pressure cooking and while taking the cake out.
slice of mango cheese cake in a white plate with gold spoon

Substitutions

  • You can substitute Alphonso mango pulp with homemade mango pulp. Use sweet and ripe mango variety like Atulfo, Haden, or Kent to make smooth homemade pulp in a blender
  • I have had the best and consistent results with full-fat Philadelphia cream cheese available in most US grocery stores. Please remember to use the full-fat cream cheese in this recipe
  • I have made this recipe without eggs. For an eggless mango cheesecake, skip the 2 teaspoons of flour called in the recipe. Substitute eggs with 2 tablespoons of cornstarch mixed in 2 tablespoons of water and ⅓ cup sour cream. Follow the remaining recipe as is, making sure not to over mix the batter.

How to bake Mango cheesecake in the oven?

Don't have an Instant Pot? I got you covered! Cheesecakes are baked in the oven in a water bath, where the cake pan is kept on a baking tray with water. Here is how:

  1. Make sure to wrap the bottom of the cake pan with 2 layers of aluminum foil to prevent the water from going inside the cake pan, when you use a push pan or springform pan
  2. Preheat oven to 300 deg F.
  3. Prepare the cake pan as directed in the recipe card below and you do not need to cover the top with a paper towel and foil.
  4. Place the prepared cake pan with the batter in the center of a baking tray. Keep the baking tray on the middle rack in the oven and pour 1 cup of hot water into the baking tray.
  5. Bake for 45 min to an hour or until most of the cake is set except the center 1 inches is a bit wiggly. The cake will continue to cook and fully set during the cooling cycle. Since all ovens are different, make sure to check on the cake after the initial 40 mins to prevent overcooking.
  6. Take the cake out and then allow it to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours.
Mango cheese cake on a marble cake stand

Did you enjoy this pretty cheesecake? Here are some more desserts that never fail to impress: 

  • Ricotta Cheesecake - A lighter Instant Pot cheesecake with a rich luxurious texture from ricotta cheese and a buttery pistachio crust
  • EASY Raspberry Trifle – Delightfully airy cake, fresh berries, cardamom & saffron pudding layered with pistachios and cream, a no-cook recipe
  • Rose Falooda – An ice cream float with aromatic rose syrup, cool basil seeds, and thin noodles over chilled milk 
  • Cinnamon Sugar Puff Pastry Twists – Easy 3-ingredient homemade Khari biscuits that are delicious to eat and a treat to the eyes
  • Summer Berry Cake – Delicious cake made with mixed berries and lemon zest that is topped with lemon glaze and fresh berries
  • Berry Bread Pudding – A lush and creamy bread pudding made with berries tucked in the layers of rich brioche bread and milk custard

Recipe

mango cheesecake with a slice served in a plate
Print Recipe
4.84 from 59 votes

Mango Cheesecake

Instant Pot Mango Cheesecake with a buttery lightly sweetened crust
Prep Time30 mins
Cook Time1 hr
cooling & chill7 hrs
Total Time8 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 351kcal
Author: Archana Mundhe

Equipment

Ingredients

CRUST

  • 7 sheets graham crackers crushed
  • 2 tablespoons unsalted butter melted

FILLING

  • 1 pound philadelphia cream cheese at room temperature
  • ½ cup mango pulp plus 2 teaspoons
  • ½ cup sugar
  • 2 teaspoons all-purpose flour
  • 2 large eggs plus 1 egg yolk at room temperature

Instructions

  • Pour 1 cup water into the InstantPot and place the wire metal steam rack in the pot.
  • Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
  • To prepare the crust: In a food processor, pulse the graham crackers a few times, until small crumbs form. Add the melted butter and pulse until just combined. Pour the graham cracker mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling.
  • To prepare the filling: Wipe the food processor bowl and blade clean with a paper towel to remove any crumbs. Add the cream cheese, the ½ cup mango pulp, the sugar, and flour and pulse until smooth, a few seconds; do not overmix. Add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Again, be careful not to overmix. Gently stir the filling with a rubber spatula until well combined.
  • Pour the filling into the frozen crust. Tap the pan gently on the countertop so that any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a tooth pick. This helps getting a smoother surface.
  • Drizzle with the remaining 1 ½ teaspoons mango pulp and gently swirl through the batter with a wooden skewer; be sure to burst any air bubbles. Cover the top of the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place. Place the pan on the rack 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 37 minutes at high pressure.
  • Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, then dab off any liquid that may have accumulated on top of the cheesecake with another paper towel. Do not worry if a 1-inch circle in the middle of the cake is a bit jiggly; the cake will continue to cook as it cools.
  • Let the cheesecake cool on the counter for about 1 hour.
  • To remove the cheesecake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off. Transfer the cheesecake to a platter. Refrigerate for at least 6 hours and up to 5 days.
  • Cut into wedges and serve cold.

Video

Notes

  • Make sure cream cheese and eggs are at room temperature
  • Use a back of a spoon or a measuring cup to firmly press down the crust
  • I use a food processor to make the cheesecake batter but you can also use a hand mixer on low speed
  • It is really important to add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Be careful not to overmix. Over mixing batter can cause the cheesecake to over rise, spill, or get puffy textures.
  • After pouring the batter into the cake pan, tap the pan gently on the countertop. This helps any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a toothpick. This helps to get a smoother surface
  • Use a wooden skewer to make the swirls on the cheesecake and do them gently on the surface as poking in too much can cause cracks
  • Cover the cake pan with a paper towel and aluminum foil. This will prevent any excess moisture from getting into the cake while pressure cooking and while take the cake out
  • You can substitute Alphonso mango pulp with homemade mango pulp. Use sweet and ripe mango variety like Atulfo, Haden or Kent to make smooth homemade pulp in a blender
How to bake the cheesecake in the oven:
  1. Make sure to wrap the bottom of the cake pan with 2 layers of aluminum foil to prevent the water from going inside the cake pan, when you use a push pan or springform pan
  2. Preheat oven to 300 deg F.
  3. Prepare the cake pan as directed in the recipe card below and you do not need to cover the top with a paper towel and foil.
  4. Place the prepared cake pan with the batter in the center of a baking tray. Keep the baking tray on the middle rack in the oven and pour 1 cup of hot water into the baking tray.
  5. Bake for 45 min to an hour or until most of the cake is set except the center 1 inches is a bit wiggly. The cake will continue to cook and fully set during the cooling cycle. Since all ovens are different, make sure to check on the cake after the initial 40 mins to prevent overcooking.
  6. Take the cake out and then allow it to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours.
How to make this Mango Cheesecake without eggs:
  1. Skip the 2 teaspoons of flour called in the recipe.
  2. Substitute eggs with 2 tablespoons of cornstarch mixed in 2 tablespoons of water and ⅓ cup sour cream.
  3. Follow the remaining recipe as is, making sure not to over mix the batter. 

Nutrition

Calories: 351kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 282mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1262IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg

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Puri - Fried Indian Bread

Puri or Poori is a small, round fried bread made with whole wheat flour, puffed to a lightly crisp golden-brown perfection. Puri is one of the most versatile fry breads that packs in incredibly simple, yet immensely pleasing flavors and textures. Quite obviously, it is one of the most popular and well-loved Indian breads across all age groups.

Puri in silver plate with potato bhaji and pickle

Combined with a spicy entree dish, poori makes for an incredibly gratifying breakfast, snack, or meal. Not only will this meal leave you thoroughly satisfied, but you will invariably crave for more! 

Elevating color & texture of Puri

Puri is made from whole wheat flour that is kneaded into a firm dough. I add some rava (semolina) for crispy texture and it also helps to keep the puri puffed up for a longer time. My puri recipe also calls for adding a teaspoon of sugar while kneading the dough to get the perfect golden hue to the fried puri. 

Puri served on a plate

Piping hot puris are undoubtedly the most perfect accompaniment to a host of Indian entree dishes, both sweet and savory. No Indian festive meal is complete without these delectable puri’s. Happiness is walking into an Indian home, where the gentle aroma of piping hot puris instantly greets you, setting for the perfect welcome and the promise of a memorable feast. 

Indian Thali meal with shrikhand and puri

MOC’s recipe tips on making the perfectly puffed up Puri:

  1. Knead the dough to a firm consistency. If you knead the dough soft, you will end up with oily puri’s
  2. Rava - Add a little bit rava to the dough to get the right crispy bite and for the Puri to stay puffed up for a longer time
  3. Sugar - Add a teaspoon of sugar while kneading the dough to get the perfect golden hue
  4. Heat oil in a frying pan. Test that the oil is heated to the right temperature by dropping a tiny piece of flattened dough into the oil. If the dough rises up instantly and begins to puff up, you are good to go
  5. Drain the fried puri’s on paper towels. This takes out any excess oil and makes them light to eat

My most cherished “puri memories” are from my growing-up days. No Sunday was complete without our mandatory family brunch. My home would come alive with the tantalizing aromas of freshly made puri with batata bhaji, and fresh ginger chai. What I’d give to live those days again!

Puri served with batata bhaji

Puri variations

Puri’s can be easily adapted to various tastes and flavors. For example, you can spice up your dough with a few basic Indian condiments to create “masala puri’s”. Or you can add puréed spinach to the dough while kneading to make delicious hot “palak puri’s”. My mom often made sweet puri’s also known as "Dangar Ghare" with puréed pumpkin, Indian jaggery, infused with cardamom and saffron. Check out my twist with the sweet pumpkin parathas.

While options are aplenty, I love the basic version of poori’s as they are easy to team up with so many different dishes to make for a wholesome meal. Here are just a few examples of how you can enjoy your puri’s. Mix and match these sweet and savory options for a festive Indian meal!

Undhiyu Poori with pickle

Ideas to serve Puri

  1. Batata Bhaji - Spicy Indian potato curry with ginger & green chilies
  2. Chole - Indian Chickpea curry in a tomato base with fresh ground spices 
  3. Undhiyu - Traditional Gujarati flavor-packed mixed vegetable curry
  4. Amrakhand - Creamy mango dessert with yogurt & mango pulp
  5. Kheer - Luxurious rice pudding made in the Instant Pot
  6. Basundi - Thick milk pudding dish with a healthier twist
Dudhi Basundi with Puri

This post explains the technique of making the basic puri. But feel free to work with different flavors to add that extra spunk to your dish, and wow your friends and family!

Step by step recipe to make Puri

I like to use my KitchenAid stand mixer to make the puri dough. But you can also make it by hand. So before I get into how to make the dough in the mixer here is how to make puri dough by hand:

  1. Add flour, rava, sugar and salt to a mixing bowl and mix well.
  2. Then slowly add the water a little bit at a time and mix it in with the flour using the fingertips of your dominant hand. Keep adding water and knead until firm dough starts to form.
  3. Then add the oil and knead once again for 4 to 5 minutes or until the dough becomes even and smooth.
  4. Cover the dough and allow it to rest for 5 minutes as you preheat the oil. The dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

Make the Dough (Using stand mixer)

  • Attach the spiral dough hook to the stand mixer. Add flour, rava, sugar, and salt then mix by starting the mixer at speed 2
  • Slowly add water to the mixer bowl and increase the speed to 3. You may want to pause the mixer and check the dough before adding all the water. The dough should be firmer than regular paratha or roti dough
  • Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take the dough out, cover, and allow it to rest for 5 minutes
how to make puri dough using stand mixer

Step 2: Roll the Puri

  • Knead the dough once more for a minute and make small round balls from it.  With 4 cups of dough, you can make roughly 25-30 balls. Add oil to a frying pan and preheat on low to medium heat
  • Take one dough ball at a time and lightly roll it in the dry flour to evenly coat it with flour. Note: You can skip rolling the flour in the dough altogether if you like. Then roll it using a rolling pin and make a small 4-inch circle
  • You can roll all the puris and line them on a parchment paper lined tray or roll and fry simultaneously
how to roll puri

Step 3: Fry the Puri

  • Turn the heat for the frying pan to medium-high. Allow it to heat up and then carefully slide in rolled puri in the hot oil
  • Gently press down with a stainless steel skimmer spatula as the puri starts to puff up
  • Then turn it over and pressing gently, cook until both sides turn light golden brown
  • Carefully pick up the puri in the spatula, allow the excess to drain out, and then place the Puri in a paper towel-lined tray which will absorb any excess. Repeat rolling and frying the remaining Puris
photos showing how to fry puri

Homemade Puri is best served hot as they will deflate over time. Lining them up next to each other vs stacking up will also help them stay puffed up as you serve. Here is how I served them last year to celebrate Gudi Padwa (an auspicious Indian holiday) - shrikhand, batata bhaji and varan bhath

Shrikhand Poori and batata bhaji served in a white plate

We love making homemade Indian bread. Breakfast, lunch, or dinner these savory and sweet Indian breads are our favorites:

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Puri in silver plate with potato bhaji and pickle
Print Recipe
5 from 6 votes

Puri

Puri's add a festive touch to any Indian meal! Here is a step by step recipe with tips & tricks and a quick video to mak puffy golden puri
Prep Time35 mins
Cook Time25 mins
Course: Breads, Side Dish
Cuisine: Indian
Servings: 8
Calories: 229kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 4 cups whole wheat flour
  • 2 tablespoons rava sooji, optional
  • 2 teaspoons sugar optional
  • 1 - ¾ cups water or as needed
  • 2 teaspoons kosher salt
  • 1 tablespoon oil
  • Oil for frying around 2 cups

Instructions

To make the dough by hand:

  • Add flour, rava, sugar, and salt to a mixing bowl and mix well. Then slowly add the water a little bit at a time and mix it in with the flour using the fingertips of your dominant hand. Keep adding water and knead until firm dough starts to form.
  • Then add the oil and knead once again for 4 to 5 minutes or until the dough becomes even and smooth. Cover the dough and allow it to rest for 5 minutes as you preheat the oil. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.

To make the Dough using Stand Mixer:

  • Attach the spiral dough hook to the stand mixer. Add flour, semolina, sugar, and salt then mix by starting the mixer at speed
  • Slowly add water to the mixer bowl. You may want to pause the mixer and check the dough before adding all the water. The dough should be firmer than regular paratha or roti dough. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take the dough out, cover and allow it to rest for 5 minutes.

Rolling:

  • Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 25-30 balls. Add oil in a frying pan and preheat on low to medium heat.
  • Take one dough ball at a time and lightly roll it in the dry flour so that it is evenly covered with flour. Note: You can skip rolling the flour in the dough altogether of you like. Then roll it using a rolling pin and make a small 4 inch circle. You can roll all the puris and line them on parchment paper lines tray or roll and fry simultaneously.

Frying

  • Turn the heat for the frying pan to medium high. Allow it to heat up and then carefully slide in rolled puri in the hot oil.
  • Gently press down with a stainless steel skimmer spatula as the puri starts to puff up. Then turn it over and pressing gently, cook until both sides turn light golden brown.
  • Carefully pick up the puri in the spatula, allow the excess to drain out and then place the Puri in a paper towel lined tray which will absorb any excess. Repeat rolling and frying the remaining Puris.

Video

Notes

Tips on making the perfectly puffed up Puri:

  1. Knead the dough to a firm consistency. If you knead the dough soft, you will end up with oily puri’s
  2. Rava - Add a little bit rava to the dough to get the right crispy bite and for the Puri to stay puffed up for a longer time
  3. Sugar - Add a teaspoon of sugar while kneading the dough to get the perfect golden hue
  4. Heat oil in a frying pan. Test the oil is heated to the right temperature by dropping a tiny piece of flattened dough into the oil. If the dough rises up instantly and begins to puff up, you are good to go
  5. Drain the fried puri’s on paper towels. This takes out any excess oil and makes them light to eat

Reheating tips 

Although puri's taste best served immediately, here is how you can heat up leftover puri's.
  1. Line them up in a baking tray and bake in a preheated oven at 300 degrees F for 5 minutes.  
  2. Put 2 to 3 puri's at a time in the Mealthy CrispLid basket and bake for 3 minutes at 300 degrees - This is my favorite way to reheat Puri or any leftovers that I want to add crispness too like pakoras. 
  3. Use the traditional air fryer and bake for 3 to 4 minutes at 300 degrees
 

Nutrition

Calories: 229kcal | Carbohydrates: 44g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 605mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Calcium: 22mg | Iron: 2mg

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Mumbai Pav Bhaji

Pav Bhaji is a spicy mashed vegetable dish, served piping hot with a dollop of butter, diced red onions, cilantro, and a squeeze of lime. Accompanied by warm buttery pan-toasted rolls, this visually delightful dish is sure to fill your tummy as well as your heart!  

pav bhaji served with diced onions, pickle and papad

Pav Bhaji is a combo dish of Pav (meaning bread), and bhaji (meaning curried vegetables). Mumbai Paav Bhaji, the King of Indian Street Food, is an immensely gratifying meal, that will transport you to gastronomical bliss. Pav Bhaji is not only a sure-shot party pleaser but also a wholesome satisfying weeknight dinner.  

5 Secrets to Indian Food using the Instant Pot

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    Why I love to make Pav Bhaji at home

    The best part I like about making Mumbai Pav Bhaji, is that you don’t have to be super precise in your initial prep and chopping. First, cook the roughly chopped vegetables together in the ginger-garlic, onion-tomato base. Next, lightly mash the cooked veggies, bringing forth the distinctly spicy-tangy flavors. The final dish is incredibly tasty and presentable, you will be surprised at how little effort went into making this goodness!

    A great combination of nutritious mixed vegetables in a lip-smacking tomato base, Paav Bhaji is one of the best ways to get your kids to eat their veggies.

    pav bhaji served with diced onions, pickle and papad

    Pav Bhaji Masala or Spice Mix

    Pav Bhaji gets its distinctive yumminess from a special spice blend, called Pav Bhaji Masala. There are several brands available at the Indian grocery stores and I like to buy Everest Pav Bhaji Masala or Badshah Pav Bhaji Masala.

    Ready made pav bhaji masala packs

    If you do not have access to these, here is my quick recipe to make your own homemade Pav Bhaji Masala: 

    • 4 tablespoons coriander seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon fennel seeds
    • 6 Kashmiri red chilies, less if using a spicier variety
    • 2-inch cinnamon stick
    • 6 cloves
    • 4 green cardamom
    • 1 teaspoon black peppercorns

    Dry roast all of the above spices on medium heat. Allow the spices to cool down. Add the roasted spices along with 2 teaspoons of amchur {dry raw mango} powder to a spice grinder and make a fine powder, Store in an airtight container.

    Here are other substitutions to pav bhaji masala in a pinch - Add 1 to 2 teaspoons of homemade garam masala, 1 tablespoon of ground coriander, 1 tablespoon red chili powder, and 1 to 2 teaspoons amchur or dry mango powder.

    How to serve Paav Bhaji?

    The best way to serve piping hot Pav Bhaji is with warm buttery rolls or buns. Dress up the dish with diced onions, cilantro, and a squeeze of lime, to elevate the flavors. I love to serve it with a side of spicy mango pickle or lemon pickle and roasted papad.

    Couple it with vegetable biryani, and you have a full meal that works great for entertaining, game nights, or movie nights. And here are some of my desserts to serve along with Pav Bhaji - sweet coconut rice, pineapple sheera, and gajar ka halwa.

    What is the best type of bread to serve with this spicy bhaji?

    Serve your pav bhaji with unsweetened or very lightly sweet bread. I always recommend buying the ones that contain less than 3 grams of sugar. Here are some of my favorite options:

    • Potato rolls
    • Savory Hawaiian rolls
    • Dinner rolls 
    • Burger buns

    I am yet to come across a single Indian who doesn’t relish Pav bhaji. Mumbai Pav Bhaji is quite popular all over the country as one of the most loved and flavorful street food. 

    Let me share an interesting tidbit about street food in India. The best Indian street food is usually found in the quaint eateries lined outside universities. The cash-strapped students practically live on these yummilicious goodies, just as I remember from my college days. Your love for Paav bhaji, which starts at home, pretty much gets cemented in your college years.

    MOC’s Pro Tips to make the best homemade Pav Bhaji:

    1. Use any vegetables you have in your refrigerator. Usually, hardy vegetables like potatoes, cauliflower, carrots, and beets make a great addition
    2. If you do not have fresh ginger and garlic, you can skip it as I have done it often. The bhaji will still be equally flavorful
    3. To make Vegan Pav Bhaji substitute neutral vegetable oil or vegan butter for the butter
    4. For spicier bhaji, add more pav bhaji masala or red chili powder 

    EASY step by step Pav Bhaji Recipe using Instant Pot:

    Step 1: Saute Veggies

    • Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, bell peppers and sauté until the onion turns translucent about 5 minutes
    • Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom
    Steps one and two

    Step 2: Pressure Cook and mash with Spices

    • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure
    • Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher
    • Stir in the tomato paste, pav bhaji masala, red chili powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji may start to splatter, and cook until heated through about 5 minutes
    • Taste and adjust the seasoning with salt, pav bhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro
    Steps three through six

    Step 3: Cook the rolls or buns

    Next, lightly butter the potato buns and toast each side on a heated griddle or a pan

    steps seven and eight

    Spoon the bhaji onto plates, sprinkle with red onion, and serve with the toasted buns and lime wedges on the side.

    pav bhaji served with diced onions, pickle and papad

    Do not have an Instant Pot? No worries, here is my pav bhaji recipe using a stovetop pressure cooker:

    1. Heat 2 tablespoons of the butter in a stovetop pressure cooker. Add onion, ginger, garlic, bell peppers, and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water, and stir well. Secure the lid and pressure cook 2 to 3 whistles or about 15 minutes on medium heat.
    2. Open the pressure cooker and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter. Cover with a glass lid, as the bhaji may start to splatter, and cook until heated through. Taste and adjust the seasoning with salt, pav bhaji masala, and chili powder if needed. Garnish with cilantro.
    3. Next, lightly butter the potato buns and toast each side on a heated griddle or a pan.
    4. Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.

    Here are my favorite drinks to serve with Pav Bhaji:

    Did you enjoy this easy-to-make, hearty meal? Here are my go-to recipes that not only make a delicious weeknight meal but also are perfect for entertaining:

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    pav bhaji served with diced onions, pickle and papad
    Print Recipe
    4.85 from 110 votes

    MUMBAI PAV BHAJI

    The perfect Indian street food! As teenagers, my friends and I would gather around a small street stall to eat freshly made pav bhaji. Buttery bread is topped with spiced veggie mash, onions, and cilantro and finished with a squeeze of lime juice.
    Prep Time20 mins
    Cook Time35 mins
    Total Time55 mins
    Course: dinner, Lunch
    Cuisine: Indian
    Servings: 6
    Calories: 397kcal
    Author: Archana Mundhe

    Ingredients

    • 2 to 4 tablespoons salted butter plus 4 tablespoons, at room temperature
    • 1 large yellow onion finely diced
    • ½ green bell pepper seeded and diced
    • ½ red bell pepper seeded and diced (optional)
    • 1 tablespoon ginger grated
    • 1 tablespoon garlic minced
    • 5 cups cauliflower florets 1-inch florets
    • 2 large Yukon gold potatoes peeled and cut into 1-inch cubes
    • 3 plum tomatoes cored and diced
    • ½ cup frozen green peas
    • kosher salt
    • 1 cup water
    • 3 tablespoons tomato paste
    • 1 to 2 tablespoons pav bhaji masala see Note
    • 1 tablespoon Kashmiri red chili powder see Note
    • ¼ teaspoon ground turmeric
    • ½ cup fresh cilantro finely chopped
    • 12 potato buns
    • 1 medium red onion finely diced
    • 1 lime cut into wedges

    Instructions

    • Select the high Sauté setting on the Instant Pot and heat 2 tablespoons of the butter. Add the yellow onion, ginger, garlic, and bell peppers and sauté until the onion turns translucent about 5 minutes. Add the cauliflower, potatoes, tomatoes, peas, and 2 teaspoons salt; pour in the water; and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
    • Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure.
    • Perform a quick release by moving the Pressure Release to Venting. Open the pot. Select the normal Sauté setting and mash all the veggies with a potato masher. Stir in the tomato paste, pav bhaji masala, red chile powder, and turmeric, followed by 2 tablespoons butter (optional but highly recommended). Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through about 5 minutes. Taste and adjust the seasoning with salt, paavbhaji masala, and chile powder if needed. Press the Cancel button to turn off the Instant Pot. Sprinkle with the cilantro.
    • Just before serving, use the remaining 4 tablespoons butter to spread 1 teaspoon room-temperature butter on the cut side and over the top and bottom of each potato bun. Heat a griddle or heavy skillet over high heat. Add the buns and toast each side until golden brown, 2 to 3 minutes each.
    • Spoon the bhaji onto plates, sprinkle with the red onion, and serve with the toasted buns and lime wedges on the side.

    Video

    Notes

    NOTE
    For a spicier bhaji, add more pav bhaji masala or red chili powder.
    VEGAN VARIATION
    Substitute neutral vegetable oil for the butter.
    Here is my quick recipe to make your own homemade Pav Bhaji Masala: 
    • 4 tablespoons coriander seeds
    • 1 tablespoon cumin seeds
    • 1 tablespoon fennel seeds
    • 6 Kashmiri red chilies, less if using a spicier variety
    • 2-inch cinnamon stick
    • 6 cloves
    • 4 green cardamom
    • 1 teaspoon black peppercorns
    Dry roast all of the above spices on medium heat. Allow the spices to cool down. Add the roasted spices along with 2 teaspoons of amchur {dry raw mango} powder to a spice grinder and make a fine powder, Store in an airtight container.
    Here are other substitutions to pav bhaji masala in a pinch – Add 1 to 2 teaspoons of homemade garam masala, 1 tablespoon of ground coriander, 1 tablespoon red chili powder, and 1 to 2 teaspoons amchur or dry mango powder.

    Nutrition

    Calories: 397kcal | Carbohydrates: 70g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 557mg | Potassium: 782mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1127IU | Vitamin C: 73mg | Calcium: 361mg | Iron: 7mg

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    Cardamom Saffron Trifle with Raspberries & Pistachios

    My take on the traditional English Trifle has delightfully airy cake, fresh berries, cardamom & saffron pudding layered with pistachios and cream. Best of all this elegant dessert is easy to make, fun to look at, and feeds a crowd! Plus, I am sharing all the different variations so you can customize it to your taste.

    Raspberry trifle in a trifle bowl and serving bowls

    What is a Trifle?

    Trifle (TRI-fuhl) is a no-cook dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. An English trifle is usually made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream but there are many variations.

    Cardamom saffron Trifle with raspberries & pistachios

    Ministry Of Curry's favorite layers for the most delicious Trifle:

    1. Cardamom, saffron, and pistachios are my favorite flavors when it comes to desserts. They add a royal richness and pop of color to the otherwise plain vanilla pudding. Instant vanilla pudding mix is super handy for this recipe as you can make creamy pudding in 2 mins.
    2. I love adding fresh raspberries to this recipe. Tangy raspberries not only add a beautiful color but compliment the sweetness in the trifle while adding a whole lot of fresh taste to the recipe. The raspberries mashed in some sugar make a great substitute for store-bought fruit jelly or jam.
    3. Layering angel food cake makes this trifle recipe lighter, but you can substitute it with pound cake or plain vanilla cake.
    4. Traditional trifle recipes use sherry or other fortified wines to soak the cake or biscuits that are used to layer. I have skipped alcohol in this recipe but see my notes below if you like to add some.
    5. I love to top the trifle with cool whip that is available in the freezer section. It holds up well especially when you are assembling the trifle a few hours ahead. You can also use homemade whip cream or canned whip cream but layer that on top just before serving.
    Cardamom saffron Trifle with raspberries & pistachios

    Tips and Tricks for the most gorgeous Trifle

    1. Cut the angel food cake into 1-inch cubes with a serrated knife. Make sure to use the best and same-sized pieces for the outermost circle touching the bowl
    2. Sort out the berries and save the bigger ones to line the outermost circle touching the bowl
    3. Sprinkle the pistachios starting the outermost circle so they slide down the layers making a visually stunning look with pops of green color

    Trifle recipe variations:

    1. Use pound cake instead of angel food cake for a more rich buttery texture
    2. Add a few tablespoons of sherry in the mashed raspberries to add some booze
    3. Allergic to nuts? Skip layering pistachios or keep them in a small bowl for people to top them in individual bowls
    4. Want to make it for a smaller family? Assemble the trifle in small individual bowls

    How to arrange the layers on a trifle for the most stunning Cardamom Saffron Trifle:

    Step 1: Prepare the raspberries

    In a medium bowl, add 2 cups of raspberries and sugar, mix well, mashing the raspberries with a fork. Chop 10 to 12 raspberries and freeze them in a small container, these look beautiful as the garnish layer. 

    raspberry sauce

    Step 2: Make the Pudding

    In a large mixing bowl, add 3 cups of milk and vanilla pudding mix. Whisk for 2 mins as the pudding thickens. Stir in cardamom & saffron. Refrigerate until ready to assemble the trifle. 

    vanilla pudding with cardamom & saffron

    Step 3: Assemble the Trifle

    • Cut the angel food cake into 1-inch cubes with a serrated knife. Arrange a layer of cake cubes on the bottom of a trifle bowl.  Pour the raspberry sugar mix over the cake. Spread half of the pudding over it (photos 1 - 4).
    steps one through four showing hot to assemble trifle
    • Arrange the second layer of cake on top of the pudding. Line raspberries around the sides of the bowl over the cake layer. Then fill the circle with a layer of raspberries. Spread the remaining pudding over and sprinkle 3 tablespoons of pistachios in an even layer, starting with the edges of the bowl so you can see them from the outside of the bowl (photos 5 - 8).
    steps five through eight showing how to assemble trifle
    • Arrange the third layer of cake on top of it. Optionally you can add raspberries in the middle. Next, spread cool whip on top. Garnish with the frozen chopped raspberries and remaining pistachios (photos 9 - 12).
    steps nine through twelve showing how to assemble trifle
    • Refrigerate for 1 to 2 hours before serving.
    Cardamom saffron Trifle with raspberries & pistachios

    How long does trifle last?

    Trifle will stay good in the refrigerator for 2 to 3 days

    How far in advance should you make a trifle?

    It is best to assemble the trifle 2 to 6 hours before serving so it does not get too soggy. Although you can prep the ingredients a day in advance and keep them ready in the refrigerator:

    • rinse and dry the raspberries
    • cut 8 to 10 into small pieces and freeze for garnish
    • mix the raspberries in sugar
    • cut the angel food cake into cubes
    • make the pudding
    • chop the pistachios
    Cardamom saffron Trifle with raspberries & pistachios

    Did you enjoy this cardamom & saffron flavored dessert? Here are some more of my favorite desserts:

    • Besan Ladoo - creamy, golden-hued, melt-in-your-mouth dessert balls often made during Indian festivals
    • Sweet Coconut Rice - an ambrosial dessert made with basmati rice, grated coconut, and a hint of aromatic cloves, cardamom, and saffron
    • Coconut Ladoo -  Soft melt in the mouth dessert made with freshly grated coconut and roasted semolina
    • Dudhi Basundi –  Indian dessert made with thickened milk, laced with cardamom and saffron
    • Makhana Kheer - Creamy pudding made with the healthy, gluten-free fox nuts
    • Sweet Potato Dessert - Delicately flavored, lightly sweetened halwa with cardamom and saffron
    • Lauki Halwa - Popular Indian dessert made with grated bottle gourd
    • Rice Kheer - Creamy, lightly sweetened Rice Pudding infused with fragrant saffron and cardamom

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

    A show stopper dessert, this no-cook Raspberry Trifle is layered with light angel food cake, cardamom & saffron infused pudding, pistachios and cream.
    Print Recipe
    4.91 from 11 votes

    Raspberry Trifle with Cardamom Saffron & Pistachios

    A show stopper no-cook dessert to impress your guests
    Prep Time10 mins
    Assemble time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: English
    Servings: 16
    Calories: 198kcal
    Author: Archana Mundhe

    Ingredients

    • 3 cups whole milk
    • 1 5.1 oz pack instant vanilla pudding
    • 3 cups raspberries around 1.25 pounds
    • 3 tablespoons sugar
    • 1 pound angel food cake cut into 1 inch cubes
    • 12 oz cool whip
    • 1½ teaspoons ground cardamom
    • ½ teaspoon Saffron
    • ¼ cup pistachios chopped

    Instructions

    Prepare the raspberries

    • In a medium bowl, add 2 cups of raspberries and sugar, mix well, mashing the raspberries with a fork.
    • Chop 10 to 12 raspberries and freeze them in a small container, these look beautiful as the garnish layer.

    Make the Pudding

    • In a large mixing bowl, add 3 cups of milk and vanilla pudding mix. Whisk for 2 mins as the pudding thickens.
    • Stir in cardamom & saffron. Refrigerate until ready to assemble the trifle.

    Assemble the Trifle

    • Arrange a layer of cake cubes on the bottom of a trifle bowl.
    • Pour the raspberry sugar mix over the cake.
    • Spread half of the pudding over it.
    • Arrange the second layer of cake on top of the pudding.
    • Line raspberries around the sides of the bowl over the cake layer.
    • Then fill the circle with a layer of raspberries.
    • Spread the remaining pudding over and sprinkle 3 tablespoons of pistachios in an even layer, starting with the edges of the bowl so you can see them from the outside of the bowl.  
    • Arrange the third layer of cake on top of it. Optionally you can add raspberries in the middle.
    • Next, spread cool whip on top.
    • Garnish with the frozen chopped raspberries and remaining pistachios. Keep refrigerated for 1 to 2 hours before serving.

    Video

    Notes

    Tips and Tricks for the most gorgeous Trifle

    1. Cut the angel food cake into 1-inch cubes with a serrated knife. Make sure to use the best and same-sized pieces for the outermost circle touching the bowl
    2. Sort out the berries and save the bigger ones to line the outermost circle touching the bowl
    3. Sprinkle the pistachios starting the outermost circle so they slide down the layers making a visually stunning look with pops of green color

    Trifle recipe variations:

    1. Use pound cake instead of angel food cake for a more rich buttery texture
    2. Add a few tablespoons of sherry in the mashed raspberries to add some booze
    3. Allergic to nuts? Skip layering pistachios or keep them in a small bowl for people to top them in individual bowls
    4. Want to make it for a smaller family? Assemble the trifle in small individual bowls

    Nutrition

    Calories: 198kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 215mg | Potassium: 175mg | Fiber: 2g | Sugar: 22g | Vitamin A: 127IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg

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    Mom's famous Stuffed Tomatoes

    Stuffed tomatoes are a spicy, sweet, and tangy dish, made using onion, coconut, and warming spices such as turmeric, and garam masala. Add it to your dinner spread, and watch your feast come alive with a burst of color and flavors. This easy vegan dish is ready in under 30 minutes and is an awesome recipe for entertaining too.

    stuffed tomatoes served with parathas

    Stuffed tomatoes for everyone else. But I call this dish, “mom’s famous stuffed tomatoes that everyone loves”. I say this because, whenever my mom visits me in the USA, my friends literally bee-line for a meal of piping hot stuffed tomatoes served with hot parathas, that she indulgently makes for them. The best part is that not only does this healthy recipe require a few ingredients but the recipe is simple to make too!

    Ingredients for stuffed tomatoes on a white board
    Ingredients for Stuffed Tomatoes

    Tomatoes

    Rich in fiber tomatoes are a great source of vitamin C, potassium, folate, and vitamin K. Tomatoes are also rich in the antioxidant lycopene, which may help reduce the risk of heart disease as well as cancer.

    I like to use the egg-shaped, meaty plum tomatoes also known as Italian tomatoes or Roma tomatoes as they have fewer seeds and have a relatively low water content that helps them hold up well after cooking. Available year-round, they bring out the sweetness when slow-cooked.

    Stuffed tomatoes in a frying pan with parathas on the side

    Tips

    Mom's pro tips for best stuffed tomatoes:

    1. Make sure to pick ripe but firm tomatoes that are all about the same size
    2. Plum tomatoes work best for this recipe but feel free to try your favorite variety
    3. Sometimes the tops of the tomatoes are not flat. Place the top side down to make sure that they are flat, if not shave off the uneven top so the tomato can be placed flat. Similarly, shave off some from the pointy side so that it can be placed upright while cooking.
    4. Grate the jaggery so it gets evenly mixed in the filling
    5. Chop the onions as fine as you can, I like yellow onions in this recipe but sweet onions work well too
    6. Use a wide pan so there is plenty of room to easily move around the tomatoes for even cooking

    Process

    Step 1: Prep

    • Cut the tomatoes in half and partially scoop out the inside and reserve. Note: Sometimes the tops of the tomatoes are not flat. Place the top side down to see if they are flat, if not shave off the uneven top so the tomato can be placed flat. Similarly, shave off some from the pointy side so that it can be placed upright while cooking.
    steps showing how to prep tomatoes

    Step 2: Stuffing

    • In a medium bowl add onion, coconut, salt, jaggery, red chili powder, turmeric, garam masala, and cilantro and mix well.
    • Fill the hollowed tomatoes with the stuffing. You can use a spoon or fill them with your hands as my mom does. Press down on the filling gently so you can stuff more inside each tomato.
    steps showing how to prepare the filling and stuff them

    Step 3: Cook

    • Heat the oil in a large frying pan. Add mustard seeds and allow them to splutter. Add asafetida and lower the heat.
    • Carefully place the stuffed tomatoes in the pan facing the stuffed side up. Cook covered on medium heat for 5 to 7 minutes. Note: Depending on the size of the tomatoes and the heat level you use, it may take up to 10 to 12 minutes to cook the tomatoes. Cook them just until you can easily cut through each one with a fork.
    cooking tomatoes in a frying pan

    Garnish with remaining cilantro and enjoy hot!

    Serving

    Stuffed tomatoes pair well with homemade parathas and cucumber salad. I often serve it for parties or get-togethers. For a delicious vegetarian Indian menu pair it with:

    cooked tomatoes in a frying pan

    Here are a few other vegetarian Indian recipes you will love:

    The stainless-steel frying pan used to make this recipe is from Mealthy and is great not only for frying but also for making these stir fry dishes. Both my mom and I loved cooking in this pan as it is sturdy, stable, and easy to clean. Here are some Diwali recipes that we made in it:

    stuffed tomatoes in a frying pan with parathas on the side
    Print Recipe
    4.8 from 5 votes

    Mom's Stuffed Tomatoes

    A spicy, sweet and tangy tomato recipe, made with onion, coconut and spices such as mustard seeds, turmeric and garam masala.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Brunch, dinner, Entree, Lunch, Main Course
    Cuisine: Indian
    Servings: 6
    Calories: 102kcal
    Author: Archana Mundhe

    Equipment

    Ingredients

    Instructions

    Step 1: Prep the tomatoes

    • Cut the tomatoes in half and partially scoop out the inside and reserve. Note: Sometimes the tops of the tomatoes are not flat. Place the top side down to see if they are flat, if not shave off the uneven top so the tomato can be placed flat. Similarly shave off some from pointy side so that it can be placed upright while cooking.

    Step 2: Stuffing

    • In a medium bowl add onion, coconut, salt, jaggery, red chili powder, turmeric, garam masala and cilantro and mix well.
    • Fill the hallowed tomatoes with the stuffing. You can use a spoon or fill them with your hands like my mom does. Press down on the filling gently so you can stuff more inside each tomato.

    Step 3: Cook the stuffed tomatoes

    • Heat the oil in a large frying pan. Add mustard seeds and allow them to splutter. Add asafetida and lower the heat.
    • Carefully place the stuffed tomatoes in the pan facing the stuffed side up. Cook covered on medium heat for 5 to 7 minutes. Note: Depending on the size of the tomatoes and the heat level you use, it may take up to 10 to 12 minutes to cook the tomatoes. Cook them just until you can easily cut through each one with a fork. Garnish with remaining cilantro and enjoy with homemade parathas.

    Video

    Notes

    1. Make sure to chop the onions finely so they get cooked properly with the steam in the pan 
    2. Can be made ahead and refrigerated for up to 3 to 4 days
    3. To reheat simply microwave them or reheat on the stovetop
    4. Once cooled, I pick them up with my hands as it prevents the delicate tomatoes from breaking apart

    Nutrition

    Calories: 102kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 800mg | Potassium: 199mg | Fiber: 2g | Sugar: 8g | Vitamin A: 759IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

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    Aloo Chaat in Phyllo Cups

    A stunning contrast of colors and a crispy tang are the hallmarks of this visually delightful and incredibly delicious snack. Aloo Chaat in Phyllo Cups is a fusion of the all-time favorite potatoes, sweet-spicy chutneys, and lightly sweetened creamy yogurt. Dressed up in crunchy sev and bright red pomegranate pearls, this tantalizing snack is one of the most easily assembled party popular.

    India has always been well known for its art, heritage buildings, and crafts among several other things. It is also famously known for its exciting street food. From the vast spread of street food varieties that you are served across the country, chaat remains the most universally loved. And while adaptations of these immensely appetizing snacks are found in the fanciest of restaurants too, the most finger-licking authentic chaat is invariably found in the country’s bustling bylanes. 

    [feast_advanced_jump_to]

    What is chaat?

    Chaat or Chat is essentially a sweet-spicy-savory dish that can be served as a snack, side, or entree. The different flavors and textures in each variety of chaat add a delightful complexity to the dish, and will always leave you craving for more. Chaat comes in lip-smacking varieties like aloo or potato chaat, samosa chaat, vegetable samosas, tokri or katori chaat, bhel puri, sev puri, etc. 

    Like Cricket and Bollywood, my family absolutely loves our chaat. I am regularly whipping chaat recipes for game nights, family get-togethers, and potluck parties. I have a lot of non-Indian friends who love my cooking, and I am always looking to create fusion recipes from traditional Indian foods. On my blog, you will find recipes like ragda patties, dahi vada, and banana avocado chaat that are a hit with kids and adults alike and can be served as sides or mains.

    In this post, I am sharing my recipe for Aloo Chaat in mini phyllo shells just in time for the holiday season. These bite-sized appetizers will be a terrific party starter. Packing in tons of complex flavors in the little phyllo cups, this Aloo Chat is sure to add an interesting twist to your usual spread. 

    Ingredients

    1. Athens Phyllo Shells - available in most grocery stores in the US. Each pack has 15 mini shells so make sure to grab a few of these
    2. Sev - Crunchy chickpea snack that is also available in Indian grocery stores. 
    3. Date & tamarind chutney - like Rani brand if I am not making it at home
    4. Green Chutney - like Rani brand Bombay sandwich spread if I am not making it at home

    How to make Aloo Chaat

    With a little prep and making the potato filling with basic spices, this recipe is quick to make. Let me breakdown the recipe into a few easy steps:

    Step 1: Make ahead the cilantro-mint chutney AKA "green chutney" and tamarind chutney. Both chutneys stay well refrigerated for a week or you can freeze them for longer shelf life. You can also buy these off the shelf from Indian grocery stores. If using store-bought, just be careful of the spice level in the green chutney as it often can be very spicy. You need very little of it so add as per taste. Make the yogurt sauce by simply whisking yogurt with salt and sugar to form a smooth paste.

    Step 2: Steam potatoes. I like to use the Instant Pot for this. Peel, cut into small cubes.

    Step 3: Prepare the filling. and then saute them with spices. The potatoes can be prepared a day in advance and refrigerated until ready to use.

    Step 4: Bake - Fill the phyllo shells with sauteed potatoes and bake.

    Step 5: Assemble the chaat when you are ready to serve. To assemble simply add ¼ teaspoon of tamarind chutney and cilantro chutney to the baked filo cups. Add ¼ teaspoon of sweetened yogurt. Garnish with pomegranate seeds, crunchy sev, and chopped cilantro. Serve immediately.

    Tips for a party

    • If making homemade chutneys, make them upto a week ahead. The green chutney stays freshest when frozen. Freeze in small silicone ice cube trays so it thaws quickly.
    • Sweet Yogurt can be made a day ahead and refrigerated.
    • Potato filling can be made a few days ahead. Refrigerated until ready to use
    • Make the phyllo cups with the potato filling a couple of hours ahead of time. They will stay nice and crisp.
    • Add the chutneys and garnishes just before serving.

    More Indian Appetizers Try

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    Recipe

    Aloo Chaat served on a marble board with garnishes on the side
    Print Recipe