Fresas Con Crema is a traditional Mexican dessert made with fresh strawberries and a sweet cream sauce. This easy dessert can be ready in under 10 minutes and with only 4 simple ingredients.
Fresas Con Crema
Punjabi Matar Paneer
Punjabi Style Matar Paneer is a popular paneer recipe that is much loved around the world. Paneer and peas are cooked in a delicious tomato and onion masala to give an authentic Dhaba style flavour.
Mango Kheer (Indian Mango Rice Pudding)
Mango Kheer or Mango Rice Kheer is an exotic take on the authentic kheer recipe (Indian style rice pudding). Silky Indian mango pulp or keri no ras is added to kheer to create a vibrant yet creamy Indian sweet that is perfect for summer.
Shahi Tukda
Shahi Tudka is an exquisite mithai that is rich and satisfying. It is a royal Mughlai dessert that can be served during special occasions and festivities. Soft bread is deep-fried in ghee and rabri is generously poured on top. Despite it's royal name, Shahi Tukda is easy to prepare.
Instant Pot Pasta Sauce With Sundried Tomato And Kalamata Olives
This vegan Instant Pot Tomato Pasta Sauce should be a staple in your kitchen. So much better than bottled, this homemade sauce can be made in large batches ready for when pasta craving hits! Delicious and robust pasta sauce is packed with sundried tomatoes and kalamata olives which provide the most delicious sunshine-packed taste and nutrition.
Tandoori Paneer Galette
Tantalizing Tandoori Paneer fills a moreish and crumbly pastry. This vegetarian French-Indian dish has Paneer Tikka pieces combined with crunchy vegetables. This is fusion food at its finest!
Mogo Chips 65
Mogo Chips 65 is the ultimate vegetarian starter. This vegan version of Hyderabad's famous Chicken 65 or Gobi 65 is packed full of aromatic flavours. Mogo Chips or Yucca Chips are double-cooked by coating in a delicious red masala, frying, and then tempering again with hot red chilies and curry leaves!
Microwave Mawa Peda
Microwave Mawa Peda with double cream are the ultimate quick Indian sweet. When time is short but you are still craving authentic tasting mawa peda, look no further than this easy recipe that uses only 3 main ingredients!
Instant Kesar Peda with Milk Powder & Condensed Milk
These Instant Kesar Peda are soft, saffron-scented peda made on the stove with condensed milk and milk powder. This version is for when you want something quick, festive and homemade, without simmering milk for ages. If you're looking for peda that are not sticky or chewy but have a smooth melt in the mouth feel, then read on!
Recipe Summary: Instant Peda with Milk Powder
- ✅ Recipe Name: Instant Kesar Peda
- 🕒 Ready In: 20 minutes plus cooling time
- 👪 Makes: 30 peda
- 🍽 Calories: 122 per peda
- 🥣 Main Ingredients: Milk powder • Condensed milk • Saffron
- 📖 Dietary Info: Vegetarian, gluten-free
- ⭐ Why You'll Love It: It gives you quick festival-style peda without making mawa from scratch. Roasting the milk powder keeps the flavour soft and milky, while the cooled caster sugar trick helps reduce stickiness and gives the peda a better mithai-style texture.
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What Makes These Peda Better
Often with shortcut recipes, you end up compromising on texture and taste.
The internet will tell you that you can recreate the exact same texture as the classic versions whilst changing ingredients and methods to be "quick" and "easy" - the internet is lying!
I'm on a mission to change that - especially with my Indian sweets and desserts recipes!
I tried and tested these peda multiple times to ensure that you can get the best texture possible but using shortcut ingredients.
That is why in this instant peda recipe, I do things differently to other recipes already out there, and here is why I think this version is better.
I roast the milk powder first, then add a little caster sugar once the dough has cooled. These two small steps make such a difference, especially because condensed milk can make instant peda sticky or chewy.
I use this same base to make my smooth chocolate peda too.
If you are not serving them immediately, I recommend leaving the peda out at room temperature to slightly dry out. This also helps improve the sticky texture.
They are not the long, traditional mawa peda method. I already have a classic kesar mawa na penda recipe for that.
Instant Kesar Peda Ingredients Notes
Milk powder
I use full fat or full cream milk powder only as this forms the bulk of the peda, just like my plain white milk barfi.
My go-to milk powder brand is from VB & Sons but I have also used Nestle Nido with good success.
I like to toast it dry over the lowest heat before mixing with the condensed milk. I don't let it brown - the milk powder should stay creamy white but smell less raw.
Use leftover milk powder to make homemade mawa and store for later.
Condensed milk
Condensed milk makes this recipe instant, but I find it makes the peda sticky. Over cooking condensed milk can also make the peda chewy.
That is why the low heat matters so much. Warm it gently with ghee, then stir in the roasted milk powder quickly.
My preferred brand is the Carnation condensed milk. I've tried supermarket own brand condensed milk and they lack creaminess and sweetness.
Ghee
Ghee adds flavour and helps the dough come together. A little goes a long way here. I always trust my homemade ghee made from butter.
Saffron
Soak the saffron in a little warm milk before adding it. This helps release the colour and flavour properly.
If you have the time, I find roasting the saffron very gently on low heat and then grinding in a pestle and mortar releases even more colour.
Cardamom
Add cardamom once the dough is cooked.
It keeps the flavour fresh and fragrant.
Caster sugar
This is my little texture trick! It helps reduce the stickiness of the peda and gives a slight mithai shop texture.
When the sugar is added to cold peda dough, it does not melt straight in. This gives the peda a softer, slightly crumbly finish and makes the dough easier to shape.
It will not be exactly the same as classic shop-bought peda, but it gets much closer than the usual sticky condensed milk version.
The Perfect Texture
The peda should be soft, smooth and slightly crumbly.
They should hold their shape without feeling dry.
They will not have the exact texture of slow-cooked mawa peda, but they should not be sticky, chewy or rubbery either.
How To Make Instant Kesar Peda
- Step 1: Dry toast milk powder on low heat.
- Step 2: Heat ghee and condensed milk.
- Step 3: Add in toasted milk powder.
- Step 4: Add saffron infused milk.
- Step 5: Once cooked, add cardamom powder.
- Step 6: Allow to cool completely.
- Step 5: Mix in caster sugar.
- Step 6: Shape.
Serving Ideas
Serve these kesar peda for Diwali, Raksha Bandhan, Janmashtami, Holi or family celebrations.
They are lovely with zafrani (saffron) chai or aromatic Indian chai with cardamom.
You can also gift them as part of a mithai box.
I like topping them with pistachios and saffron, but you can also use almonds, rose petals or a tiny piece of edible silver leaf.
Instant Kesar Peda FAQs
How can I store saffron peda?
Store the peda in an airtight container in the fridge.
Let them come closer to room temperature before serving, so the texture softens slightly.
They are best eaten within a few days.
Will this taste like shop-bought peda?
It will be soft, milky and festive, but not exactly like traditional shop-bought mawa peda. For that texture, try my classic doodh peda (rajwadi peda) recipe.
What can I do if my peda dough is too sticky?
The dough may need a little longer on low heat, or it may still be warm. Let it cool completely before adding caster sugar and shaping.
Why are my peda chewy?
The mixture may have been cooked too long or on too high a heat.
Keep the heat low and stop when the dough comes together.
My peda are too dry, what can I do?
They may have been overcooked. Return to the pan and add a small splash of milk to loosen.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Instant Kesar Peda with Milk Powder & Condensed Milk
Soft, non sticky Instant Kesar Peda made on the stove with toasted milk powder, condensed milk, saffron, cardamom and pistachios.
Ingredients
- 3 cup milk powder full cream
- 397 gram condensed milk
- 3 tablespoon ghee
- 3 tablespoon milk
- 1 tablespoon caster sugar
- 10-12 saffron threads
- ½ teaspoon cardamom powder
- pistachio slivers
Instructions
- Soak 10-12 saffron threads threads in warmed 3 tablespoon milk.
- Gently toast 3 cup milk powder in a pan on the lowest heat until the raw smell disappears, approximately 2-3 minutes.
- In a heavy-based pan or kadai gently heat 3 tablespoon ghee then add 397 gram condensed milk and stir for a few seconds.
- Add the toasted milk powder to the condensed milk.
- Combine well, and cook the mixture on whilst stirring continuously on low heat.
- Once the mixture starts thickening add the saffron-infused milk and ½ teaspoon cardamom powder and carry on cooking.
- After a few minutes the mixture will leave the sides of the pan, become one mass and look glossy.
- Turn off the heat and transfer the peda mixture into a plate and allow it to cool completely.
- Mix in 1 tablespoon caster sugar until well combined.
- Divide the mixture into equal sized portions and shape.
- Decorate with pistachio slivers, more saffron strands and rose petals.
Video
Notes
- Keep the heat very low when toasting milk powder. The milk powder should smell less raw, but stay creamy and pale.
- To test "doneness" roll a small amount of the peda dough between your fingers. If it forms a ball, the peda mixture is well cooked. If it sticks, return to the heat and cook a little longer.
- Add caster sugar only once the dough is cold, so it helps the texture instead of melting.
- If you are not serving them immediately, I recommend leaving the peda out at room temperature to slightly dry out. This also helps improve the sticky texture.
Nutrition
Serving: 1peda | Calories: 122kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 65mg | Potassium: 222mg | Fiber: 0.01g | Sugar: 13g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 0.1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeCardamom Potato Dauphinoise
The French heirloom, dauphinoise potato, has undergone a subtle Indian twist! This easy potato dauphinoise with cardamom is made with only 4 very simple and easy-to-find ingredients. Serve alongside a variety of dishes for the best luxurious side dish!
Skordalia Recipe
This easy Skordalia recipe is a naturally vegan potato dip. This quick traditional Greek dip is made with potatoes, garlic and almonds and goes great as a side dish or part of a mezze platter.
I love this garlicky spread with a generous topping of steamed beetroot and parsley.
Mixed Nut Chikki (Dry Fruit Chikki)
This Mixed Nut or Mixed Dry Fruit Chikki is a wonderful and power-packed treat perfect for the festival of Makar Sankranti. A delicious treat packed with mixed nuts and sesame seeds, this Sesame Seed Brittle is so easy and fool proof and does not require the use of a sugar thermometer.
Saffron Pistachio Shortbread (Kesar Pista)
If you need some biscuit or cookie inspiration. look no further than these Saffron and Pistachio Shortbreads. The crumbliest and melt-in-your-mouth buttery shortbreads are flavoured with saffron and powdered pistachio, reflecting the popular Indian Kesar Pista combination.
Instant Pot Bao Buns 3 Ways
Prove and steam perfect Bao Buns in the Instant Pot or Electric Pressure Cooker. The result is steamed bao that are light and fluffy. I am presenting you my 3 top favourite vegetarian and vegan bao bun fillings!
Instant Pot Kaju Katli & Barfi
Instant Pot Kaju or Badam Katli / Barfi is ready within minutes! You can serve this delicious mithai in under 30 minutes with this quick and easy recipe.
Instant Pot Dry Aloo Gobi (No Onion garlic)
This no onion and no garlic aloo gobi sabji is ready in the Instant Pot in just 1 minute! Cauliflower and potato curry in the pressure cooker is the perfect mid-week meal and only requires a handful of easy to find ingredients.
3 - Minute Chai Peda Recipe
These Instant Peda are made in the microwave and are flavoured with delicious and warming Cardamom Chai. Perfect for last-minute get-togethers or equally serve at a celebration for a truly unique twist on milk peda.
Garlic Soy Mushrooms
These easy garlic mushrooms are the perfect accompaniment to your meal! A buttery soy, garlic and parsley glaze coats chestnut mushrooms, all grilled on a hot cast-iron skillet or in the air fryer.
Instant Pot Afghan Lubya (Kidney Bean Curry)
If you assume that this is just another ordinary red kidney bean curry recipe, then you are so wrong! Vegan Afghan Lubya is robustly flavoured with dried mint and black pepper to create a delicious curry that is unique in taste. This one-pot meal is ready in the Instant Pot using dried red kidney beans.
Masala Lachha Paratha
Masala Lachha Paratha is a delicious Indian flatbread that goes wonderfully with so many curries. Delicate flaky paratha are surprisingly easy to make and we have included the masala lachha paratha step by step recipe to make it as easy as possible.
Lachha paratha are also known as warqi paratha or layered paratha.
Coconut Milk Pulao Rice Instant Pot
Coconut pulao is a delicious one-pot meal that is so easy to make in the Instant Pot or electric pressure cooker. This silky and comforting vegan rice dish goes great with other mild curries or simply pair with cooling raita.
Air Fryer Apple Pies
Air fryer Apple Pies are my new autumn obsession. A deliciously sweet apple and mixed fruit filling is encased in a golden shortcrust pastry. In just 8 minutes in the air fryer, you can have these gorgeous hand pies. I love mine with lashings of Devonshire custard!
Super Crispy Air Fryer Sweet Potato Fries (Masala)
Air fryer Sweet Potato Fries are a delicious crispy treat, wonderfully cooked in the air fryer with little oil. A generous sprinkling of Indian masala takes these sweet potato fries to another level! And they're super crispy ... what more can you ask for?!
Included are 5 handy tips for the CRISPIEST sweet potato fries EVER!
Instant Pot Palak Paneer
Palak Paneer is a Punjabi curry recipe made with paneer and a thick spinach curry sauce. This Instant Pot Palak Paneer recipe is quick and easy requiring ZERO minute pressure cook time. It tastes just as good as the original but saves time and washing up!
Eggless Revani | Instant Pot Coconut And Rose Semolina Cake
This Eggless Revani or Ravani is a deliciously light and moist coconut semolina cake soaked in a rose flavoured syrup. Revani is also known as Basbousa or Namoura and the cake hails from Eastern Medittarean and Middle Eastern countries and is usually found in Greek, Turkish and Lebanese cuisine.
This is also a very similar recipe to Rava Cake which is found in India.
Pilau Rice (Indian Takeaway Style)
This Takeaway Style Pilau Rice is the familiar yellow rice you'll find in British Indian restaurants. It's simple, fluffy and gently spiced with ghee, whole spices, turmeric and safflower. Nothing too exciting or overpowering! This homemade version is easy and ready in around 30 minutes.
Without much deliberation, you've decided on a takeaway. However, local delivery times are around 60 mins. Tbh, it's quicker and easier to just make your meal than wait for delivery!!
Pilau rice - it's an often overlooked part of the takeaway and added as a last resort to our orders. However, I think without a good rice side dish, the meal definitely feels incomplete!
Pilau rice is a lightly spiced rice dish made with basmati rice, ghee and whole spices. This version is inspired by the yellow pilau rice served in British Indian restaurants and takeaways.
It is not meant to be a heavily spiced or full of vegetables like a classic Indian vegetable pulao.
It's simple curry house-style rice side that works with almost everything. I'll usually have it with something like Punjabi saag paneer or saag aloo with a dal like daal makhani or tarka dal. My go-to restaurant style breads are garlic and coriander naan or whole wheat roti.
You can also find more inspiration at what to eat with basmati rice.
Ingredients for Pilau Rice
For exact measurements and method, please see the printable recipe card below.
Basmati rice
This dish is an Indian recipe, so I prefer to use long grain basmati rice as basmati has a nutty and rich flavour. It also has less starch thus cooks fluffier and lighter. Use other variety of rice if that's what you have.
Soaking the rice for 20–30 minutes is helpful, but not essential if you are short on time.
Wash it well until the water runs mostly clear. This removes excess starch and helps the grains stay separate.
Whole spices
Bay leaf, cinnamon, clove, fennel seeds, green cardamom and cumin seeds. They fragrance the rice without being overpowering.
Safflower
Safflower gives extra colour and a delicate aroma.
If you do not have safflower, you can use a small pinch of saffron instead.
Ground turmeric
In restaurants, pilau rice is usually coloured with yellow food colouring but we have used turmeric and safflower instead.
Use a small amount so the flavour does not become earthy or bitter.
Ghee
Gives a warm nutty depth of flavour. Skip it if you do not have it and use oil instead. I use this easy homemade ghee from unsalted butter.
How to make Restaurant Style Pilau Rice
Heat ghee (pic 1)
Temper whole spices (this allows whole spices to release their fragrance) (pic 2)
Add soaked basmati rice (pic 3)
Pour water (pic 4)
Add turmeric (pic 5)
Season with a pinch of salt, cover the pan and cook (pic 6)
Cook until rice is fluffy (pic 7)
Drizzle safflower steeped in water, mix gently and serve hot (pic 8)
Storage
This pilau rice stays fresh in the refrigerator for a couple of days if stored in an airtight container. To freeze the pilau rice, let the rice totally cool then store in a freezer-proof container and freeze it for 4-6 weeks.
Defrost and heat thoroughly before consuming.
Other Suggested Pairings
Other Rice Recipes
1. Ghee Rice
2. Coconut, Coriander and Lime Rice
3. Coconut, Pineapple Thai Fried Rice
4. Carrot and Coconut Pulao Rice
5. Paneer Vegetable Makhani Dum Biryani
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Pilau Rice
Fluffy takeaway-style pilau rice made with basmati rice, ghee, whole spices, turmeric and safflower. Perfect with curry, dal or paneer dishes.
Ingredients
- 1 cup basmati rice
- 2 tablespoon ghee
- 2 small cinnamon bark
- 2-3 cloves
- 3-4 cardamom pods
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon turmeric powder
- ½ teaspoon safflower soaked in warm water
- salt to taste
Instructions
- Wash the rice in running cold water until water runs clear to remove as much as starch as possible.
- Let the rice soak in cold water for 20-30 minutes if possible.
- Heat ghee in a pan.
- Add all the whole spices, once splutter add soaked rice (discard the water)
- Fry the rice for a minute or so.
- Then add warm water.
- Add turmeric and salt, mix well.
- Let the first boil come on medium heat.
- Now cover the pan with the lid, lower the heat and let the rice cook.
- Keep an eye for water level.
- Once the rice is cooked, let it sit for another five minutes.
- Now add safflower with water, gently mix the rice.
Video
Notes
- Wash the rice well. This is the easiest way to stop the grains clumping.
- Soak if you have time. Even 20 minutes helps the rice cook more evenly.
- Use warm water. It helps the rice start cooking smoothly.
- Fry the rice briefly in ghee. This coats the grains and adds flavour.
- Do not stir too much once cooking. Too much stirring can break the rice.
- Let the rice rest. Five minutes with the lid on helps the grains finish steaming.
- Fluff gently. Use a fork or light hand, not heavy mixing.
Nutrition
Calories: 130kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 2mg | Potassium: 59mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeChurma Ladoo with Jaggery
These authentic Gujarati Churma Ladoo or Churma na Ladwa are made with jaggery (gor). Make these ladu during special occasions such as Ganesh Chaturthi, Holi and Diwali and serve in a Gujarati thali.
With a little time, love and attention, you can easily make authentic Churma na Ladwa. There are two main variations to the recipe, you can either use sugar to sweeten the ladoos or gor/jaggery and it's a personal preference for which you go for!
Churma Ladoo with Sugar is a firm favourite in our family! This link also contains a video recipe for churma ladoo made with bhakri and chapatti and lots of tips and information regarding Churma Ladoo.
You might also like this Churma Ladoo recipe without frying.
Churma Ladoo with Jaggery Ingredients
Flours - we have used wholewheat, semolina and gram flour. If you can find coarse wheat flour then don't need to use semolina. In Gujarat coarse wheat flour known as Bhakhri No Lot.
Use wheat flour to make Aate Ka Halwa with Mawa.
Ghee - desi homemade ghee is the best, vegans can use vegetable ghee or butter however the taste won't be the same
Jaggery - we have used desi organic jaggery thus it is dark in colour. Easily available in the markets known as Gor or Gud. Jaggery powder works too.
Oil - any flavourless oil is good for frying. If you want you can use ghee too
Spices - cardamom and nutmeg powder not only add flavours, aroma but helps in to digest the ladoos too
Sugar candy is known as khadi sakar or mishri - optional
White poppy seeds are known as khus khus to coat the ladoo in. It is optional.
What to serve with Churma Ladoo
For breakfast serve ladoo with Kesar Badam Milk
Usually in Gujarat Churma Ladwa served in a thali along with Traditional Gujarati Tuver Daal, Gujarati Jamanvar Nu Bateta Nu Saak, Masala Fulwadi and steamed rice on occasions such as a wedding, funeral and many religious events.
Some communities also serve it with Rasadar Kala Chana Nu Saak or Rangooni Vaal Nu Saak along with Poori.
Storage
Churma ladoo stays fresh at room temperature for more than a week if stored in an airtight container. If kept in a refrigerator, bring it to room temperature before consuming.
Tips
Some people like to bind the dough using lukewarm milk instead of water.
Khadi sakar and khus khus are must in Gujarati Churma Ladoo, however, this is optional if not available.
In this authentic ladoo recipe no dry fruits are added such as cashew, almonds or pistachios.
How to make Churma Ladoo
Note- (Follow this step by step instructions, full printable recipe card with the exact measurement at the bottom of this post)
This recipe is made in two steps.
In first step whole wheat flour dumplings fried till golden brown and start emanating its sweet aroma
In second step fried dumplings turn into coarse flour Jaggery, nuts, melted ghee and aromatic spices are added and mixture rolled into moreish ladoo.
Other Gujarati Recipes
1. Homemade Instant Shrikhand With Cream
📖 Recipe
Churma Ladoo with Jaggery
Churma Ladoo is a traditional Gujarati sweet made with basic ingredients such as wheat flour, ghee and jaggery (gor)
Equipment
- Wide plate or big bowl
- Kadai/thick base pan
- Perforated spoon /jaro
- Food Processor / High Powered Blender
Ingredients
- 250 g whole wheat flour roti flour
- 250 g wholemeal flour optional*
- 50 g chickpea flour
- 2 tbsp. semolina
- 350 g grated jaggery
- 25 g mishri pieces
- 1 tsp. cardamom powder
- ½ tsp. nutmeg powder
- 2-3 tbsp. khus khus white poppy seeds
- 350-400 g Homemade Ghee
Instructions
- Place all the flours in a big bowl or plate and add about 50-60 g ghee.
- Combine everything, and knead a stiff dough using lukewarm water.
- Divide dough into small balls and make a shape of fist cake ( muthiya )
- Heat 200 g ghee and fry muthiya on a very low heat till light golden brown.
- Remove and let it cool, transfer them in a food processor and grind till you get the coarse powder.
- Add grated jaggery, cardamom and nutmeg powder and remained ghee.
- Mix and rub the mixture properly with your hands, now add mishri or sakar.
- Take small amount of cooked ladwa mixture and make a ball.
- Roll ladwa in khus khus and drop that ladwa in a plate, so the base of that ladoo becomes flat but the upper part still stays round.
- Enjoy !
Notes
- Use regular roti or chapati flour instead of wholemeal flour.
Nutrition
Serving: 75g | Calories: 338kcal | Carbohydrates: 69g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 393mg | Fiber: 10g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 4mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote - this recipe was posted on our blog on 21st January 2015, since I have updated the post with new content and pictures.
Corn Cob Coconut Curry (Kenyan Makai Paka)
Makai Paka is a much loved East-African specialty. Fresh corn on the cob is simmered in a creamy coconut gravy with fresh ginger, garlic, green chillies and whole spices. I add a little besan to help the fragrant gravy cling to every piece of corn.
Recipe Summary: Corn Cob Coconut Curry
- ✅ Recipe Name: Corn on the Cob Coconut Curry
- 🕒 Ready In: 30 minutes
- 👪 Serves: 4 (easy to scale)
- 🍽 Calories: 369 per serving
- 🥣 Main Ingredients: Fresh corn cobs, coconut milk, whole spices
- 📖 Dietary Info: vegan, gluten-free
- ⭐ Why You'll Love It: It makes corn on the cob feel like the main event. The creamy coconut sauce clings to every piece, the spice is gentle, and it is easy enough for a weeknight but special enough for guests.
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This recipe is inspired by East African Indian flavours and is an update of my older Instant Pot corn on the cob curry. I now make it on the stove rather than in the Instant Pot.
This makai paka is made with coconut milk, fresh onion-garlic-ginger-chilli paste and no tomato. The flavour is creamy and balanced, with gentle heat from black pepper and green chilli. It is full of flavour, but not overpowering.
I also make kasoli nu shaak with a thick peanut tomato gravy which is a little different.
Ingredients notes
Full ingredients list with measurements are in the recipe card below.
Sweetcorn - I use fresh corn on the cobs as they undoubtedly have the best sweet flavour. However, frozen corn on the cobs work also. You can also use pre-boiled corn cobs which will reduce the overall cooking time.
The base:
Coconut milk - I use tinned thick coconut milk to create a creamy gravy, however light will work too - just add a little less water when cooking.
Use leftover coconut milk to make another East African classic - maharage ya nazi.
For the base, I've used onion, garlic, green chillies and ginger - all fresh! For ease, I've simply crushed them all together in a food processor to make a puree.
Whole spices - I find that whole spices add a little extra flavour to the gravy which is otherwise quite mild. I use cinnamon bark, cloves and cumin seeds which are tempered in hot oil to release their flavour.
Spice powders - most makai paka recipes use only turmeric and black pepper powder.
Besan - chick pea flour helps to thicken the gravy. I add it after the onion mixture is cooked and just before the corn and coconut milk goes in to prevent it burning.
Lemon juice - I finish with fresh lemon juice as it brightens up the creaminess from the coconut milk and sweetness from the corn.
How to Make Makai Paka
- Step 1: Heat oil in a pan and add the whole spices.
- Step 2: Once they sizzle, sauté the onion, garlic, green chilli and ginger puree until reduced and the oil separates.
- Step 3: Lower the heat and stir in besan and cook for a few seconds.
- Step 4: Add turmeric, crushed black pepper, corn cobs and coconut milk.
- Step 5: Cover and simmer on low heat for approx 10 minutes.
- Step 6: Cook until the gravy thickens. Finish with lemon juice and coriander.
The sauce should be creamy and spoonable.
It should coat the corn, but still be loose enough to scoop up with rotli, rice or mandazi.
If it looks too thin, simmer uncovered for a few more minutes.
If it becomes too thick, add a splash of hot water and loosen it gently.
Serving Ideas
Make Ahead & Storage
Makai Paka can be made ahead.
Store it in an airtight container in the fridge once cool for up to 3 days.
The sauce may thicken as it sits. In which case, reheat gently in a pan, adding a splash of water if needed to loosen the sauce.
The corn will continue to absorb some of the flavour as it sits, so leftovers taste lovely the next day.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Corn On The Cob Coconut Curry (Makai Paka)
This creamy Makai Paka, or East African corn on the cob coconut curry, is made with fresh onion, garlic, ginger, green chilli, coconut milk and besan.
Ingredients
- 2 corn cobs cut into smaller pieces
- 400 millilitres coconut milk thick
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 3 cloves
- 1 cinnamon stick small piece
- 1 onion pureed
- 4 cloves garlic pureed
- 3 green chillies pureed
- 1 inch ginger pureed
- 2 tablespoon besan
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon coriander finely chopped
Instructions
- Heat 3 tablespoon oil in a large pan over medium heat. Add 1 cinnamon stick, 3 cloves and 1 teaspoon cumin seeds, and let them sizzle for a few seconds until fragrant.
- Add the puréed 1 onion, 4 cloves garlic, 3 green chillies and 1 inch ginger. Cook, stirring often, until the moisture reduces and the oil begins to release from the masala.
- Add 2 tablespoon besan and cook for 1–2 minutes, stirring continuously so it does not burn.
- Add 1 teaspoon turmeric powder and 1 teaspoon black pepper, then mix well.
- Add the corn on the cob pieces with 400 millilitres coconut milk, water and salt to taste. Stir to coat the corn in the sauce.
- Cover and simmer until the corn is cooked and the sauce has thickened enough to coat the corn. Stir occasionally so it does not catch at the bottom.
- Add 1 tablespoon lemon juice and mix well. Finish with fresh coriander before serving.
Video
Notes
The sauce should be creamy and spoonable.
It should coat the corn, but still be loose enough to scoop up with rotli, rice or mandazi.
If it looks too thin, simmer uncovered for a few more minutes.
If it becomes too thick, add a splash of hot water and loosen it gently.
Nutrition
Serving: 1 | Calories: 369kcal | Carbohydrates: 21g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Sodium: 138mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 105IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 4mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeRajwadi Peda
For the richest Peda, look no further than this Rajkot special Rajwadi Peda recipe, which has the perfect danedar or kani texture. These sweets are made purely from whole milk and sugar.
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Almond Sukhdi
Almond Sukhdi is a delicious take on the original Gujarati Sukhdi. The traditional version is made with only 3 ingredients – atta, jaggery and ghee but this sukhdi has the addition of almond flour, providing a wonderful nutty flavour.
Minimal effort, major payoff!
Masala Mogo Chips
Masala Mogo Chips are a close relative of Masala Chips! Air-fried cassava, yuca or mogo is tossed in a delicious East-African Kenyan masala to create an exciting side or snack!
Eggless Condensed Milk Vanilla Cupcakes
Light and fluffy eggless cupcakes are so easy to recreate in your own home. These perfect bakery-style vanilla cupcakes are made with condensed milk and are so versatile.
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Vegetarian Instant Pot Stuffed Peppers (Uncooked Rice)
This Vegan Instant Pot Stuffed Peppers recipe is straight from the kitchens of Cyprus. A delicious medley of white rice, tomatoes, lemon, and mint is stuffed inside bell peppers and cooked directly in the Instant Pot or electric pressure cooker. Perfect for a vegetarian meal or side dish.
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Lachha Rabdi
Lachha Rabri is an exquisite Indian dessert made with only 2 main ingredients. Using a special technique, this thickened and sweetened milk has layers of lachha or malai giving it its distinct flavour and texture.
Creamy Lachha Rabdi
What is Lachedar or Lachha Rabri
Laccha is the name for the malai or skin that forms when full-fat milk is boiled. A large quantity of milk is gently reduced and sweetened until it reaches an almost condensed milk consistency and can then be flavoured how you desire.
If the rabdi is to be served with other sweets, it is kept plain.
If it is to be eaten alone can be flavoured with saffron, rose water, or nuts.
We love to add Kesar to our rabdi and make Kesar Lachha Rabdi which is an even richer alternative with a beautiful golden hue.
When to serve Rabri
Malpua with Rabri is a match made in heaven! You will most often see these two served together.
Rabri and Jalebi also goes wonderfully. I remember visiting Rajasthan during my first ever India trip a few years ago and I could see queues of people in the morning waiting for their jalebi and rabri before work!
Shahi Tukda is also a delicious dessert with fried bread and rabri.
Rabri, of course, can be enjoyed on its own too and makes the perfect dessert after a spicy meal composed of Restaurant Style Garlic and Coriander Naan, Indian Vegetable Curry and Sultani Daal
Serve the rabdi chilled!
Why add cream in Rabri
We add cream in our rabri as the full-fat milk in the UK is a lower fat percentage than that found in other countries. You do not have to add cream to yours if you do not wish.
Tips for the best Rabri
There are no shortcuts to achieving the best Rabdi - time and patience will definitely be rewarded with this dessert!
Here are some tips to make Indian sweet shop or halwai style rabri:
A tip that my Mum taught me for separating the malai from the milk is to use little wooden skewers to collect the malai - technique is shown further in the recipe video. This is particularly useful if you have a pan that doesn't have sloping sides where you can keep pushing and collecting the malai to the side.
Make sure to keep scraping to the bottom of the pan otherwise the milk will start to burn and stick.
Keep an eye on the heat - you can keep it on high at first to heat the milk, then as it comes to a rolling boil, lower the heat to medium.
A trick that I found helps with getting the malai or lachha to form faster is to keep a desk fan angled on the milk as it boils.
If the milk does begin to burn, you can still salvage the rabri. Do not throw away but instead siphon off the milk that has not burnt and transfer to another pan to carry on cooking. If the milk does have a burnt taste, add some essense or flavouring such as saffron or rose to disguise it.
The rabdi will change colour and go creamy white rather than pure white - this is normal!
We're looking for the milk to reduce between ⅓ and ¼ for the best rabri. Remember that the mixture will thicken on cooling so it may still seem a little runny when you turn off the heat.
Why use a thick bottom pan
Heavy bottom pans absorb and distribute heat much better than thin pans. This reduces the chance of burning and sticking.It is imperative when making Indian mithai or sweets to use a thick-bottom or heavy bottom pan. This is because ingredients such as milk tend to be cooked for a long time.
Storage
Rabri can be easily made in advance. It can be stored in an airtight container and kept in the fridge for upto ¾ days. Keep away from any strong smells in the fridge.
Ingredients for Rabri:
(exact measurements are provided in the printable recipe card below)
Whole milk
Sugar - use white granulated sugar
Cardamom powder
Optional: single or double cream
You will need:
A heavy-bottomed non-stick pan
Time, time, and time!
Method:
Before pouring the milk in the pan rinse it with cold water, and do not dry (pic 1)
Bring it to boil on medium heat, then lower the heat and keep stirring the milk (pic 2)
Once the Malai (milk skin) starts forming over the milk, gently lift and collect on the bamboo skewer (pic 3)
When the milk reduces to ⅓ 0r ¼ add cream (optional) and sugar, mix and cook further. Then add cardamom powder and turn off the heat (pic 4)
Rabri will get thick once it starts cool down.
Other milk-based Indian desserts:
1 minute Instant Pot Sheer Khurma
If you are looking for more Indian Sweets inspiration - look no further than our 19 Best Barfi Peda Recipes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
LACHHA RABDI
Treat your loved ones to this rich and creamy Indian milk dessert, Lachha Rabdi. It is made from just 2 easy ingredients but the end result is phenomenal!
Ingredients
- 2 ltr. whole milk
- 200 ml double cream
- 100 g sugar
- Big pinch cardamom powder
- 2-3 tbsp. slivered nuts
- Dried rose petals
- Silver foil
Instructions
- First, rinse the heavy-based pan or kadai with cold water.
- Pour the milk into the pan and bring it to boil on medium heat.
- Lower the heat and let the milk simmer but keep stirring.
- Take a clean bamboo skewer and rest it on the pan.
- Now keep collecting the milk skin on the skewer.
- Keep repeating this step whilst stirring the milk.
- Once the milk reduced to ⅓ add cream and cook the mixture further 5 minutes.
- Then add sugar and collected malai in the reduced milk.
- Combine everything, cook the rabdi further for 5 minutes.
- Add cardamom powder, turn off the heat and let the rabdi cooldown.
- Garnish it with slivered nuts, rose petals and edible foil if using.
Video
Notes
If the milk has a higher fat, you may skip the cream.
Don't have bamboo skewer? just very carefully with the spoon push the sides of the layer of the pan.
Don't have bamboo skewer? just very carefully with the spoon push the sides of the layer of the pan.
Nutrition
Serving: 1 | Calories: 269kcal | Carbohydrates: 26g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 19mg | Potassium: 38mg | Sugar: 25g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeSultani Dal
Sultani Dal. Think of it as a dal that is dressed for a wedding. Toor dal is simmered with cream and yogurt and finished with saffron. It is smooth, mellow, and gently aromatic.
Sooji Coconut Halwa with Coconut Milk
Introducing my sooji coconut halwa made with thick and creamy coconut milk. It's a twist on the classic sooji no siro. Best of all, this halwa is deliciously moist, rich and glossy and ready in less than 20 minutes!
Perfect with aloo chana made without onion garlic and puffed up poori for a delicious breakfast or brunch.
Recipe Summary: Sooji Nariyal Halwa
- ✅ Recipe Name: Sooji Coconut Halwa
- 🕒 Ready In: 20 minutes
- 👪 Serves: 4
- 🍽 Calories: 228 per serving
- 🥣 Main Ingredients: semolina, coconut milk, ghee, sugar
- 📖 Dietary Info: vegetarian, eggless
- ⭐ Why You'll Love It: This rich and creamy sooji halwa has a gentle coconut flavour and an irresistibly moist and milky texture. An easy Indian sweet, ready in 20 minutes, that feels a little more special.
SUMMARIZE & SAVE THIS CONTENT ON
The Recipe Details
This Sooji Coconut Halwa is one of those happy kitchen accidents that became a recipe we now make on purpose. My mum and I were making regular sooji halwa when we ran out of milk, so we tested coconut milk instead. It gave the halwa such an irresistibly moist richness and gentle coconut flavour that we knew we had to make it again.
The coconut is subtle rather than overpowering. This still tastes like traditional sooji no siro, but even creamier, richer and a little more special.
We have experimented with it in several ways over the years. Sometimes I add mawa for extra milky richness, and sometimes I roast desiccated coconut with the semolina for more texture.
The finished halwa should be moist, glossy and gently grainy, but still smooth to eat. It should never feel dry or sticky.
Important Ingredients Notes
Find the full ingredients list and measurements in the recipe card below.
Semolina
Fine white or yellow semolina both work.
Coarse semolina can also be used, although it gives the halwa a slightly more textured finish.
The most important thing is roasting it properly before adding any liquid. It's the same technique I use in irmik helvasi (Turkish semolina halwa).
Coconut milk
Full-fat coconut milk gives the creamiest result.
Light coconut milk will still work, but the finished halwa will be a little less rich.
Shake or stir the coconut milk before measuring if it has separated in the tin.
Water
Do not replace all the water with coconut milk.
The water allows the grains of semolina to absorb enough liquid, swell and cook properly. Coconut milk alone is too thick.
Desiccated coconut
I use desiccated coconut because it is convenient and easy to keep in the cupboard.
For a little more coconut flavour and texture, I sometimes add it during the final few minutes of roasting the sooji.
You can also add it later with the coconut milk for a softer texture.
Mawa
Mawa is optional, but it makes the halwa richer and more luxurious. I use it the same way in rajgira sheera.
I use either my homemade mawa made with milk powder or homemade ricotta-based mawa.
When I do not have mawa, a small splash of double cream stirred through at the end is also lovely.
Ghee
The ghee coats the grains of semolina and gives the halwa its rich, glossy texture.
I like to use homemade ghee from butter because its aroma works beautifully with the toasted sooji and coconut.
Nuts
I usually use slivered pistachios and almonds.
Charoli, also known as chironji, is traditional in our version but completely optional.
How to Make Sooji Coconut Halwa
Have the hot water, sugar, coconut milk and remaining ingredients ready before you begin. The recipe moves quickly once the semolina has roasted.
Heat the ghee in a heavy-based pan over low heat.
Add the semolina and mix well so every grain is coated in ghee.
Roast slowly, stirring regularly to prevent it catching at the bottom.
The semolina is ready when:
- it smells lightly toasted and nutty
- the grains look separate
- every grain is coated in ghee
- it has taken on a pale golden colour
Do not rely on colour alone. High heat can burn the semolina before it has roasted properly.
If adding the desiccated coconut during roasting, stir it in for the final few minutes.
- Step 1: Roast semolina in ghee on low heat.
- Step 2: Add dessiccated or shredded coconut and roast for a further minute.
Carefully pour the hot water into the roasted semolina, stirring continuously.
The mixture will bubble and release steam, so add it slowly.
Continue stirring as the semolina absorbs the water and the grains swell.
Adding the water before the sugar helps the semolina cook evenly and reduces the chance of lumps.
Once most of the water has been absorbed, add the sugar directly to the pan.
There is no need to make a separate sugar syrup.
The mixture will loosen again as the sugar melts. Continue cooking over low to medium heat.
- Step 3: Pour over hot water.
- Step 4: Allow the semolina to absorb the water.
Pour in the coconut milk and add the desiccated coconut if you did not roast it earlier.
Stir in the crumbled mawa, if using, making sure there are no large lumps.
Add the saffron, cardamom and most of the nuts.
Continue cooking gently until the halwa thickens again.
It is ready when it:
- holds softly on a spoon without looking dry
- begins to leave the sides of the pan
- looks moist and glossy
- shows a little ghee around the edges
- Step 5: Add sugar.
- Step 6: Add coconut milk with soaked saffon.
- Step 5: Add mawa or cream.
- Step 6: Add nuts and cardamom.
How I Like to Serve It
I prefer this halwa warm, while the ghee is melted and the texture is at its creamiest. It is still delicious at room temperature, which makes it surprisingly useful for taking to parties or picnics.
We often serve it as part of chole, halwa and poori, but also pair it with aloo tamatar ki sabzi and freshly fried poori. This spinach poori is a great alternative.
You can also add it to a gujarati thali or serve a small bowl after a spicy Indian meal.
For more semolina sweets, try my classic Gujarati garvanu. You may also enjoy aate ka halwa, winter special gajar halwa with mawa or badam besan halwa.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Sooji Coconut Halwa with Coconut Milk
Sooji coconut halwa made with thick and creamy coconut milk. It's a twist on the classic sooji no siro. Best of all, this halwa is deliciously moist, rich and glossy and ready in less than 20 minutes!
Ingredients
- ½ cup semolina
- ½ cup sugar
- ¼ cup ghee
- ¼ cup khoya or cream
- 3 tablespoon desiccated coconut
- ½ cup coconut milk
- 1 cup water hot
- 10 strands saffron
- ½ teaspoon crushed cardamom seeds
- 1 tablespoon almonds and pistachios slivered or finely chopped
Instructions
- Soak 10 strands saffron in warm ½ cup coconut milk.
- Heat ¼ cup ghee in a heavy bottom pan, add ½ cup semolina and roast on low heat until you get a toasting aroma and the semolina just changes colour. This step can take 8-10 minutes.
- Add 3 tablespoon desiccated coconut and roast for a further 1 minute.
- Pour in 1 cup water and allow the semolina to absorb and the grains to swell.
- Now add ½ cup sugar and mix well.
- Pour over the coconut milk and mix well. Cook the mixture on low heat until you see ghee separating from the sides of the pan.
- Add ¼ cup khoya or cream and stir through. Remove from the heat.
- Add ½ teaspoon crushed cardamom seeds and 1 tablespoon almonds and pistachios and mix.
- Transfer in a serving bowl or plate and optionally garnish with more slivered nuts.
Video
Notes
Roast the semolina slowly, stirring regularly to prevent it catching at the bottom.
The semolina is ready when:
- it smells lightly toasted and nutty
- the grains look separate
- every grain is coated in ghee
- it has taken on a pale golden colour
- holds softly on a spoon without looking dry
- begins to leave the sides of the pan
- looks moist and glossy
- shows a little ghee around the edges
Nutrition
Serving: 1 | Calories: 291kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 35mg | Potassium: 137mg | Fiber: 1g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote:- This post was originally posted on 10th August 2013, since I have updated with more content and images. The recipe remains the same.
Cardamom Chai Kulfi
The best Kulfi is rich, creamy and dense and you can easily achieve that with only 4 simple ingredients! Cardamom Chai Kulfi is a match made in heaven as it blends homemade kulfi with condensed milk and aromatic cardamom (elaichi) chai. Go Kulfi Krazy!!
Rajgira Sheera (Farali Halwa) with Mawa
We make this delicious Rajgira Halwa during vrat or fasting season. This gluten-free dessert is prepared with rajgira (amaranth) flour, ghee, sugar, mawa and other special ingredients to give this halwa a royal twist.
Want to see more fasting or farali recipes? Check out my Must Try Vrat or Hindu Fasting Recipes.
Rajgira sheera, also known as amaranth flour halwa, is a popular Indian sweet mostly prepared during the festive season and in the month of Shravan. It is typically made with amaranth flour, sugar and milk. You can think of it as the farali, or gluten-free version of this atte ka halwa.
I like to add a few extra ingredients to make this halwa even richer and more delicious!
Firstly, I add mawa with gives an extra creamy mouth-feel. Adding medjool dates gives a deep toffee-like richness and desiccated coconut adds an extra layer of texture and flavour.
Another farali halwa you might like is this singhare ka halwa made with water chestnut flour.
Rajgira Sheera Ingredients
Full ingredients list and measurements in the recipe card below.
Rajgira flour - aka rajagara no lot or amaranth flour. You'll find it in Indian grocery stores or online. I also use this flour to make eggless amaranth pancakes, a melt in the mouth farali rajgiro magas and rajgira til vada.
Milk - I use whole milk (full fat milk) for richness.
See my rajgira halwa without milk that is also dairy-free and super delicious!
Ghee - I use homemade desi ghee
Sugar - I've used white granulated sugar in this recipe, but I have successfully made it with jaggery too.
Mawa/Khoya - Mawa adds a subtle grainy texture which is so good in the smooth and silky rajgira halwa. I use homemade mawa made from milk powder but it is easily avaliable in the fresh dairy section of Indian grocery stores. If you don't have it, leave it out.
Finely chopped medjool dates - these give the halwa such a gorgeous caramel flavour. Definitely add them to your halwa if you have them.
Desiccated coconut - I use either desiccated coconut or shredded coconut.
Cardamom and nutmeg powder - I use my homemade green cardamom powder whenever I have it. I freshly grate nutmeg to give an extra layer of flavour.
Hayley's Tips
- Roast the amaranth flour in ghee until it is fragrant - raw flour will leave you with halwa that does not taste good and an incorrect texture
- When roasting the amaranth flour, you will see that the mixture starts to become loose as it cooks - this is the sign that you can then add the milk.
- Do not let the flour burn - keep a watch on the heat.
How to serve Rajgiro Siro
You can either eat this siro warm or cold.
I think it tastes better warm because you can really savour the richness and sweetness of the halwa and the ghee is melted. So, so good!
We serve this halwa in a vrat thali which consists of dishes like farali ratalu, farali palak puri, farali rajgira kadhi and samo khichdi.
Storage
This halwa keeps for ⅔ days. Once cooled, store in an airtight container (to keep the odour out) in the fridge.
Eat cold or reheat in the microwave.
Step by Step Picture Method
1. Heat ghee.
2. Add flour.
3. Roast the flour until light brown (it will take 7-8 minutes).
4. Add desiccated coconut, roast another 1-2 minutes.
5. Add milk and cook until milk dries up, then add sugar.
6. Once the moisture from the sugar dries up, add khoya, dates, cardamom and nutmeg powder and nuts, mix well.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Rajgira Halwa (Farali Halwa)
Prepare this delicious Rajgira Halwa during vrat or Hindu fasting season. This gluten-free dessert is prepared with rajgira (amaranth) flour, ghee, sugar, mawa and other special ingredients to give this halwa a royal twist.
Ingredients
- 1 cup rajgira amaranth flour
- ¾ cup ghee
- ¼ cup khoya crumbled or grated
- ½ cup sugar
- 1 ⅔ cups milk
- 2 tablespoon desiccated coconut
- 2 tablespoon dates finely chopped
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 2 tablespoon almonds and pistachios finely chopped, for garnish
Instructions
- In a heavy bottom pan or kadhai add ¾ cup ghee and roast 1 cup rajgira and saute on very low heat.
- Saute flour continuously and keep a close watch as it might burn. The flour should gently brown, it will take between 6-7 minutes.
- Add 2 tablespoon desiccated coconut and roast the flour for a minute or two more. You should see the mixture loosen.
- Add 1 ⅔ cups milk and keep stirring, so no more lumps can be formed.
- As the mixture thickens, add ½ cup sugar and keep stirring the halwa.
- Once halwa gets thicker again add ¼ cup khoya, 2 tablespoon dates.
- Combine well, then add ½ teaspoon ground cardamom and ¼ teaspoon ground nutmeg.
- Mix well, switch off the heat.
- Serve in a serving bowl, garnish with 2 tablespoon almonds and pistachios and edible flower petals.
Video
Notes
- Roast the amaranth flour in ghee until it is fragrant. Raw flour will leave you with halwa that does not taste good and will have an incorrect texture.
- When roasting the amaranth flour, you will see that the mixture starts to become loose as it cooks - this is the sign that you can then add the milk.
- Do not let the flour burn - keep a watch on the heat.
Nutrition
Serving: 1serving | Calories: 464kcal | Carbohydrates: 41g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 58mg | Potassium: 197mg | Fiber: 3g | Sugar: 24g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 2mg
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote- this post was originally created on 8th of September 2015, since I have updated this post with new images and content.
Dudhi Halwa
Divine Dudhi ka Halwa or Dudhi no Halvo with mawa is an Indian sweet made with grated bottle gourd, milk products, and sugar. Here we have how to make the best lauki ka halwa the traditional way step by step.
Instant Pot Dudhi Halwa
Dudhi ka Halwa or Lauki ka Halwa is so easy to make in the Instant Pot or Indian pressure cooker. Dudhi no Halvo (in Gujarati) is one of the most delicious Indian mithai recipes that is made with bottle gourd.
Instant Pot Eggless Cheesecake | Mango Swirl and Coconut
Mango and Coconut New York Style Cheesecake is so easy to make in the Instant Pot. This Eggless Instant Pot Mango Cheesecake is creamy, light, and perfectly set. It may look daunting but is, in fact, one of the easiest cheesecake recipes to whip up!
Instant Pot Punjabi Dum Aloo (Restaurant style)
Warming Restaurant style Dum Aloo is made in the Instant Pot using whole baby potatoes. This baby potato curry is ready in an electric pressure cooker in 5 minutes making it a perfect mid-week meal, or transform it into a weekend feast with delicious rice, raita, naans, and salad.
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