Plain White Milk Barfi is an Indian sweet made from milk powder and is prepared for special occasions. This Milk Powder Barfi Recipe has a crumbly texture just like the Barfi you would find in Indian sweet shops.
The special technique found in this recipe helps you get the best results every single time.
There is no better meal than creamy dal, ghee rice, Homemade Restuarant Style Garlic and Coriander Naans and Indian Kachumber Salad
Dal Makhani is a classic recipe from the Punjab regions of India and Pakistan. Dal means lentils and makhani means butter. It is quintessentially a Punjabi dish - rich with a thick base of warming onion and garlic. This is a whole urad dal recipe which also has red kidney beans.
The traditional recipe has cooked whole urad and a handful of cooked red kidney beans added to a gravy of onion and garlic, tomatoes and Indian spices. The dal is then simmered for hours and topped with either cream and/or butter.
However, if you do not have much time, you can make it and serve straight away as well. Just give the lentils a little longer in the pressure cooker.
Serve it in everyday Indian meal thali with Indian Onion salad, Round and Soft Rotli, and Brussels Sprouts And Potato Sabji
Creamy and silky
Warming
Gluten-free
Easily made vegan
High in protein
Tastes so good the next day as well - if not better! Seriously, make extra!!
Daal is comfort food in any South Asian household. I wasn't a big fan of dal when I was little - it was a chore and I had to eat it because my Mum said it was good for me. The one dal though that would light up my eyes EVERY TIME was Dal Makhani! I just loved it so much and still do to this day - I always eat one more roti than usual whenever it is made!
In our house, this rich and buttery version is only made for special occasions. Usually, we eat the vegan version - without cream, ghee, and butter.
Similiar dal recipes we love:
Mash Daal - a close cousin of Dal Makhani but low in calories
Garlicky Moong Dal with Carrot Greens
You can make the dal in the Instant Pot alone using the pressure cooker, but you won't achieve the same flavour that is required for a good dal makhani. You save time but compromise on flavour. However, the slow cook mode allows the dal to sloooowly and mimics the stovetop method without having to pressure cook the lentils first.
Just cook the dal using soaked lentils on saute mode and then turn on Slow Cook. Do this in the morning, and have perfect Dal Makhani cooking away ready for dinner. Go about your daily life without worrying about the dal sticking to the bottom of the pan, overflowing or have the smell linger in the house!
This is a great way of getting more use out of your precious Instant Pot! My dad is pro at making this No Onion-garlic Aloo Gobi in the Instant Pot.
Yes, you can. Clean and wash beans under running water and add in the pot. You have to increase the slow cook time up to 12-13 hours to cook though.
You can easily make Dal Makhani vegan and still have the perfect butteriness. In fact, when we make it at home, this is our usual way. It is plant-based and much healthier.
→Take the ghee and butter out of the recipe.
→Use oil only at the beginning of the recipe.
→To get the creaminess without the ghee and butter, make sure that the urad dal has been very well pressure-cooked. These lentils are creamy in their own right when cooked for a long time.
→Or a great trick that I learnt from my Aunt (Mum's sister) is to blend some of the cooked dal using a hand blender and add it back into the pan - it will seriously thicken up and make the dal extra creamy - be careful to check that you don't accidentally grind up some of the whole spices!!!
→I would not recommend adding coconut cream as it will change the flavour and not give you authentic dal makhani.
I am not sure if black beans aka matpe beans or whole urad are available in cans yet? If yes, use it or you can use black beluga lentils and red kidney beans for both Instant pot and stovetop version.
Kasuri Methi is made from dried fenugreek (methi) leaves and the best is cultivated from the Kastur region of Pakistan. It is used to enhance the flavour of South Asian dishes by crumbling and adding to the food. The secret "restaurant-style" flavour to many dishes comes from adding the Kasuri Methi.
Sometimes it is mistaken that Kasuri Methi is a substitute for fresh methi leaves. The taste profiles are very different so you cannot do a direct substitution in recipes. The species of methi that is used to make Kasuri methi is not the same as the fresh methi leaves.
Fridge - the dal keeps well in the fridge for about ⅘ days. Store away from dairy or sweet food as it has a strong aroma. It may need some water when reheating. Best reheated on the stove with a little sprinkle of garam masala to revive it
Freezer - dals freeze really well. Make a big batch and freeze in portions in freezer-friendly containers.
Lentils:
Whole urad dal - found in Indian grocery stores, online and in major British supermarkets.
Red Kidney Beans
Base:
Onion and Garlic Paste - get a smooth paste by using a high-speed blender or spice grinder. You won't get the correct consistency if you chop the onion
Green chilli and ginger - crushed. To save time, you can also crush the onion, garlic, chilli and ginger all together in one
Tomato - pureed tomatoes or use passata - again we want this is smooth as possible - no lumpy bits!
Spices:
Red Chilli Powder
Ground Cumin and Coriander
Whole spices - dry or fresh bay leaves and cloves
Cumin seeds
Garam Masala - added after dal is cooked. If you're forgetful, add it when adding the other masalas - it won't make much of a difference
Dried Fenugreek - Kasuri methi - added at the end or add when adding the other masalas
Extras
Oil - use only oil if making vegan.
Ghee - optional
Butter - optional
Cream when serving - optional!
Note- Follow these step-by-step pictures and watch a video. For exact measurements and full method see printed recipe card below. First - Select SAUTE mode for 10 minutes and add oil (pic 1). Second - Add ghee and let it heat (pic 2) Third - Add bay leaf and cloves. (pic 3) Fourth - Cumin seeds and let it splutter (pic 4) Fifth - Add onion-garlic-ginger and chilli puree and saute until oil leaves the sides of the pan (pic 5) Sixth - Tip in the tomato puree and cook until oil is visible at the surface (pic 6) Seventh - Add red chilli powder and ground cumin-coriander powder (pic 7) Eighth - Add soaked beans (pic 8)
Ninth - Add water and salt (pic 9).
Tenth - Butter (pic 10)
Eleventh - Close the lid (pic 11)
Twelevth - Choose SLOW COOK mode and select +8 hours (pic 12)
Thirteenth - Daal is done (pic 13)
Fourteenth - Add garam masala and dry fenugreek leaves (pic 14). Add cream when serving.
Cook soaked beans in pan or stovetop pressure cooker with water and leave it aside. One - Heat oil and ghee in a heavy-based pan or kadai. (pic 1)
Two - Add whole spices. (pic 2)
Third - Jeera and onion puree. (pic 3)
Four - Saute till oil is visible again. (pic 4)
Five - Ginger-chilli (pic 5)
Six - Tomato puree and cook further 4-5 minutes.
Seven - Red chilli powder and ground cumin and coriander. (pic 7)
Eight - Boiled beans and water (pic 8)
Nine - Butter and salt (pic 9)
Ten - Cover and cook another 40-45 minutes on very low heat (pic 10)
Eleven - Creamy and thick dal makhani ready (pic 11)
Twelve - kasoori methi and garam masala. Mix well, add cream when serving.
Red Kidney Bean & Sweetcorn Curry
Best Butternut squash and Cannellini Beans Soup
Low fat Black Bean and Sweet Potato Quesadilla
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!
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 RecipeCrumbly, nutty, and loaded with homemade ghee – just how I love my Besan Ladoo which are inspired by Halwai or Mithaiwalas. Elevate your festivities and celebrations with the most melt-in-mouth Besan ke Laddu which only needs a few easy ingredients like gram flour, ghee and sugar. For perfect ladoo, try this easy fail-proof recipe!
It is hard to beat a good rice dish, and this one is no exception! So light and yet has a delicious touch of citrus. I love how the coconut milk is not overpowering at all in this recipe as we have only used a small amount. Instead, it lends a little sweetness which is balanced out by lemony and floral coriander.
This rice is:
✓Suitable for vegans
✓Gluten-free
✓Goes well with Mexican, Indian and other cuisines
✓Instant Pot recipe - ready in 1 minute
✓Get fluffy rice - every. single. time.
✓Easy to find ingredients
✓Easy to make ahead of time
✓We love serving ours with Mexican Chilli and guacamole.
I'll admit, I have only recently converted to the Instant Pot trend but I can already see its benefits. We recently made a Vegan Coconut and Pineapple Thai Fried Rice in the Instant Pot and the results were phenomenal!
For the rice that we use at home (a good quality basmati rice), we have found that 1 minute on LOW PRESSURE gets us perfectly fluffy rice.
This may not be the same for you as each rice cooks differently. We once bought basmati rice from a different supermarket and they didn't have our usual brand. When I tried cooking it my usual way, it just didn't cook and took so much longer! Only then I understood why there are so many different methods and timings for rice out there.
The only way to get it right is to try it out for yourself. My tip would be to start on Low Pressure and build up the minutes each time. At least you won't be ending up with mush, wasted money, and a hungry tummy.
I also find that soaking the rice for even 5-10 mins helps in getting even fluffier rice. You can though, add the washed rice straight into the Instant Pot as well without any worry.
Rice - we have used basmati rice
Coconut Milk
Coconut Oil
Olive Oil
Fresh coriander
Vegetable stock cube - if you haven't got this, you can leave it out. I just found it adds extra flavour
Lime - zest of a lime and its juice
You will probably have leftover coconut milk if you open up a tin. These are some of our favourite coconut milk recipes for you to try so that you don't have a tin sitting around for too long:
Mains:
Red Kidney Beans and Coconut Curry
Sweets/Desserts:
Instant Pot Eggless Mandazi/Mahamri
Or you can also freeze coconut milk by pouring it into a freezer-friendly container as soon as possible after opening. Let it defrost naturally and mix thoroughly as it may have separated a little.
The problem with buying herbs is that they come in huge bunches. Doesn't help that they do not stay fresh for very long either.
To combat this problem and to get fresh-looking and tasting herbs, place the stems of the herbs in cold water. In about 30 min-1 hour, you will get bright herbs again.
Fridge - As soon as the rice has cooled, place in the fridge and eat within 2 days.
Freezer - this rice can be frozen easily. Allow to defrost naturally to keep the texture of the rice.
We have some of this rice and Garlicky Moong Daal with Carrot Tops left in the fridge so we ate the two together without much thought into how they would taste. But oh my god, it was so good! I reckon I'll be making this rice a lot more to go with Indian daals and curries too now!
Instant Pot:
If there is a time on your hand, wash and soak rice before cooking, it will save time and energy.
Place the inner pot in the instant pot.
Select SAUTE mode for 5 minutes, add oil.
Add washed and soaked rice, stock and coconut milk.
Close the lid, and choose LOW PRESSURE for 1 minute, turn the valve to sealing position.
Let the pressure release naturally.
Using fork fluff up the rice.
Add lime zest, juice, coconut oil and freshly chopped coriander and mix.
Serve.
Stove Top:
Wash the rice and keep it aside for 15-20 minutes.
First heat oil in a thick bottom pan Picture 1
Add soaked rice Picture 2
Now pour vegetable stock Picture 3
Tip in coconut milk Picture 4
Let the first boil come Picture 5.
Cover the pan with a lid and cook the rice for 7-8 minutes. Picture 6.
Once the rice is done, add lime zest. Picture 7.
Add lime juice Picture 8.
Stir in coconut oil. Picture 9.
Add freshly chopped coriander or cilantro, mix and serve. Picture 10
🖶 Recipe Card
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!
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 RecipeHere is my family's recipe for East African style plain mogo chips. Cooked mogo chips are simply tossed in red chilli powder, lemon juice and salt then served with imli khajur chutney. I've included deep-fried, air fryer and oven baked options using frozen cassava.
We love using our Instant Pot to prove the dough for bread, naan and doughnuts.
My Aloo Butter Masala is a vegetarian potato curry with a luscious and silky makhani sauce. I like to use baby potatoes which hold their shape in the thick gravy. It's my version of the classic paneer butter masala.
My family loves it with indulgent restaurant-style garlic coriander naan for scooping up the sweet and creamy sauce.
This Vegetarian Mango Panna Cotta is a layered panna cotta that combines exotic Mango and silky cream. Warm summers and Mango go hand in hand and this surprisingly light and airy pudding is the perfect recipe.
The batter is made in a high-speed blender and fermented in the Instant Pot.
Note - This is not the traditional method of making Sheer Khurma. This is the quick (and modern) version of making Sheer Khurma so that your precious pots, pans, and hob space can be used to make more dishes!
This Instant pot version, can be prepared in just a few minutes and you have a decadent Seviyan kheer in a moment. So prepare this dessert without any worry of stirring or spilling. Just add the ingredients, stir, lock, pressure cook and enjoy!
However, I can guarantee you that the taste and flavours are still authentic!
Sheer means "milk" and Khurma means "dates" in Persian. Sheer Khurma is a sweet dish hailing from Persia, enjoyed throughout the world. It is usually prepared during Eid.
This separates Sheer Khurma from Seviyan Kheer. Seviyan Kheer is sweet vermicelli and milk-based pudding from the same part of the world but does not contain dates.
In Sheer Khurma, nuts and dates are first fried in ghee and the dish is then topped with a second tempering of ghee with clove or cardamom.
We love Seviyan Kheer and Meethi Seviyan (which is made without milk)
Eid recipe - This delicious Hyderabadi dessert served on a Islamic religion festival Eid Al-Fitr, which marks the end of Ramadan season.
We have also included a STOVE TOP traditional method below so you can use either.
We have an extra step of adding a little water to the seviyan before adding the milk. The toasted vermicelli will soak up the water meaning that when pressure-cooking, the vermicelli will not soak up as much of the milk (risk of burning)
Add more milk than you usually would - keep the seviyan runny to prevent burning - it will thicken as it cool.
Select PORRIDGE mode for 1 minute only on low-pressure. Honestly, that is it!
Add the evaporated milk after the seviyan is cooked - it is already cooked milk so there is no need to heat it again
➀ Vermicelli - I have used very thin variety, that is easily available from supermarkets or any south Asian grocery stores. But feel free to use normal size seviyan as well. If any of these not available use Mexican thin noodles known as Fideo noodles.
➁ Whole milk - full fat or whole milk is good for the creamy sheer khurma. Fresh milk is best for this recipe, however long life tetra pack milk also works well too.
You can use skimmed or semi-skimmed but the sheer khurma will be less creamy.
➂ Dates - we have used Medjool dates but you can use any other. Certain dates are sweeter than others so you may have to adjust the sugar. The best way to check - eat one before using! 😉
➃ Nuts - a mix of almonds, cashew, pistachios, and charoli*
➄ Sugar - granulated white sugar is best.
➅ Raisins - known as kishmish or sultana, - we don't like in milk-based desserts, so we have not added.
➆ Evaporated milk - because we have added water to prevent burning, using evaporated milk thickens the sheer khurma and makes it more creamy. You can also add double cream, half &half or condensed milk.
If using condensed milk, then use less sugar. However, I have found that the creamiest pudding comes from using evaporated milk - there is just something special about the flavour!
* Charoli
Charoli is the Indian name for the seeds of the Buchanania lanzan plant. They can also be called chironji and have an almond-like flavour.
These lentil-like seeds are added to Indian sweets or ground and added to sauces. My Mum says that she has seen my grandma using charoli in sweets for years so she has fallen into the same habit.
No, original or authentic Sheer Khurma recipe is not suitable for gluten-free dietary needs. In this recipe vermicelli added, which is made using wheat flour.
To prepare totally gluten-free vermicelli use gluten-free vermicelli that is easily available in the market.
Authentic recipe of sheer khurma made using regular white sugar, however if you want you can use condensed milk or milkmaid as an alternative sweetener. Use one tin/can (397g) of condensed milk for 2 litre milk, skip sugar totally.
If eaten in less quantity or in moderation everything is good for health, however if you prefer healthy version of Sheer Khurma recipe swap some of the ingredients.
Use skimmed or toned milk instead of whole milk, by using less fat content milk you will not only cut down the calories from this dessert but lowering the saturated fat too.
You may add cashew nut paste to make this dessert creamy and rich. It also helps in to thicken the milk.
Add naturally sweet dates and skip sugar totally to make refined sugar free desserts. To make diabetic friendly dessert use naturally derived and calorie-free sugar substitute such as stevia which we have used in our sugar-free shrikhand
Instead of desi ghee, add canola oil for sheer khurma recipe. According to health experts, canola oil is a healthier oil. It contains less saturated fat.
Top your delicious sheer khurma with lots of nuts such as almond and pistachio.
To make vegan sheer khurma or vermicelli kheer swap regular dairy milk for coconut or almond milk. Instead of ghee, use canola oil or vegetable ghee.
Choose sugar that is suitable for vegans. You may use vegan condensed milk or agave syrup instead of sugar.
Add cashew paste for extra rich and creamy sheer khurma and to thicken the dessert too.
First set an instant pot and it’s inner pot.
To enjoy delicious sheer khurma you don't need to rely on a pressure cooker, you still can enjoy just it will just take a few minutes more and needs constant attention.
1. Heat ghee in a heavy-based pan or kadai, and add nuts and raisins one by one and fry few seconds, remove and keep it aside.
2. In the same pan add seviyan and roast for a couple of minutes or until it goes light golden and releases the roasting aroma. Remove and keep it aside.
3. In the same pan add milk, cardamom and saffron and bring it to boil, turn the heat low and simmer for 5-6 minutes. keep stirring the milk.
4. Add roasted nuts, dates and seviyan along with sugar.
5. Cook the mixture for another 5-6 minutes or until turning little thicker and pinkish.
6. Turn the heat off, in another pan heat some ghee add whole cardamom or clove and pour it over the delicious sheer khurma.
Fridge - this can be made in advance. Store in an airtight container away from strong-smells in the fridge.
Ideally, use the dairy shelf of the fridge. As an extra precaution, cover tightly with cling film and then place the container lid on top.
Freezer - If any leftover, (I highly doubt there will be), store it in a freezer-proof container and freeze for 4-6 weeks.
Thaw in the refrigerator before gently reheating on stove.
Before you start cooking in an Instant pot, please check that the pot and seal are free from any odours and is thoroughly cleaned.
For traditional sheer khurma, use fine variety vermicelli also known as nylon seviyan.
Kesar, Badam, Elyachi Balushahi
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!
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 RecipeThis savoury seviyan is a vegan breakfast recipe without onion or garlic. Seviyan or vermicelli upma is quick to prepare and is a deliciously mild and filling meal. This upma is Gujarati-style and has really fresh sweet and sour flavours.
Rotis/Chapatis/Phulka (whichever you call them) are an essential part of an Indian thali and found daily in Indian households. Pillowy soft Indian style flatbreads are made on the stovetop to accompany a variety of Indian dishes.
First, we will show you how to make a chapati dough through step by step instructions and then how to make soft and round chapatis Gujarati style.
It is a beautifully refreshing and summery starter or side that is so light. Serve at lunch or alongside a barbeque with Hibiscus, Rose and Basil Seeds cooler.
Make a delicious meal by pairing it with soft and fluffy round and soft gujarati rotlis.
Piyush is a chilled, creamy dessert-drink from Gujarat and Maharastra. It's made with blended shrikhand, milk or buttermilk and fragrant nuts and spices. My version is beautifully smooth and indulgent thanks to a little extra fresh cream.
This Kashmiri Dum Aloo, without onion and garlic, is easy to make and comes together in less than half an hour. Shallow fried golden baby potatoes are cooked in a hot red chilli and whole spices dum aloo masala and yogurt gravy.
This Chaat Masala Hummus is an Indian style hummus and is so much better than shop-bought! Tangy chaat masala takes this chickpea dip to new heights! Make your own hummus with easy to find ingredients and only in 3 minutes!
This is the Best Sooji Gujiya recipe you will ever make, with step by step recipe pictures. These Gujiya are stuffed with sweetened roasted semolina or rava, coconut and nuts and are flavoured with cardamom and nutmeg. They are like Indian style sweet empanadas.
They are crispy yet flaky on the outside and melt in your mouth inside. A must-try recipe for any festive season, make sure whenever you serve don't forget to brew a big pot of Karak Chai to accompany with.
We know that chaat is not just food for Indians, it's a feeling. In our quest to find more chaat recipes, this Sabudana Vada Chaat hits the nail on the head.
Crispy Sabudana or Sago vada is complemented wonderfully with our much-beloved chaat toppings to make a wonderful snack. The recipe is best made with leftover Gujarati Sabudana Vada.
Sabudana Vada or Sago Vada are popular during Hindu fasts. These deep-fried crispy sago fritters are made with the addition of sugar and lemon juice to give that authentic Gujarati taste. We love eating them during Mahashivratri, Navratri and Janamasthmi and serve them with piping hot sweet Masala Chai.
Bhel Puri is a popular Mumbai street food snack prepared using crispy puffed rice, puri or papdi, vegetables, sev (gram flour vermicelli) and three types of chutneys. This street style bhel recipe is a quick and easy recipe tasting similar to the bhel puri recipe found in the streets of Mumbai.
This delicious Indian chaat recipe can be made at home in less than 30 minutes, if you have all the ingredients ready!
Kick-start your day with these 5 ingredients Eggless Buckwheat Pancakes. The end result is a soft and fluffy pancake that can be topped with whatever you fancy! Treat yourself to a Ruby Chocolate Latte while you're at it.
Green chutney or hari chutney is a vibrant, smooth accompaniment made with fresh mint, coriander, green chillies and lemon juice. I love it because it's no-cook and can be ready in 5 minutes, with just 5 ingredients. I pair it with chaat recipes, samosas and khatta dhokla, but why stop there? Let your imagination run wild!
It takes just 2 minutes to prepare this 2 ingredient red garlic chutney. I sometimes use garlic powder instead of fresh garlic to make it even quicker. Add it to chaat recipes for an explosion of flavour!
Cardamom Mojito Mocktail - a refreshing non alcoholic drink made with a homemade cardamom simple syrup, fresh lime, soda and plenty of mint. Who knew this combination would taste so good!
I keep getting drawn to the Wagamama Katsu Curry, not because of the Katsu Curry itself, but the Wagamama Katsu Salad Dressing! The dressing is quite tangy, fragrant and strong in flavour but definitely memorable! This 5-minute Asian style salad dressing is perfect when paired with fresh mixed salad leaves.
Indulge your sweet tooth in the rich and diverse world of the best Barfi recipes and finest Peda recipes. This post brings you a mouth watering roundup, from traditional favourites to creative modern twists. Explore the art of crafting these irresistible treats, perfect for celebrations, festivals, or just satisfying your sweet cravings.
rose, pistachio, coconut til gajak video recipe - this moreish winter treats, only takes 30 minutes to prepare with sesame seeds and other basic ingredients, an ideal dish for makarsankranti and lohri.
My family recipe of Til Chikki is made within 15 minutes. Just 3 ingredients - roasted sesame seeds, melted jaggery and ghee and special techniques make a soft sesame chikki that melts in the mouth. This Indian sweet is popular during the Indian harvest festivals (Makarsankranti and Lohri).
Say hello to the best eggless chocolate orange cake recipe. This moist chocolate sponge cake is filled and topped with a creamy chocolate and orange frosting and decorated with candied orange slices.
Serve a slice of this cake with my homemade billionaire's latte or authentic indian masala chai for a blissful experience!
