Pav Bhaji - an Indian street food classic made with mashed vegetables and generous amounts of butter. My homemade version is made quicker using the instant pot and store-bought pav bhaji masala.
Happiness - served piping hot!
Quick & Easy Pav Bhaji
Sparkling Cranberry Mocktail
This Sparkling Cranberry Mocktail recipe is made with three ingredients and is so simple to put together - 2 minutes in fact! Perfect as a non-alcoholic drink for guests at Christmas, Thanksgiving or New Year's Eve.
Gatte Ki Sabzi
Gatte Ki Sabzi - a Rajasthani dish made with besan dumplings (gatte) simmered in a yogurt gravy. This version is prepared without onion and garlic. It's commonly served as a curry alongside roti, rice or as part of a Rajasthani thali.
I'll take a second helping thanks!
Chocolate Nankhatai (Eggless Indian Cookies)
My Chocolate Nankhatai are HEAVENLY. They're eggless Indian style cookies made with plenty of ghee. I also use cocoa powder to give a rich, intense chocolatey flavour. Perfect as a tea time treat or bake for special occasions.
Christmas Cranberry & Saffron Rice
Prepare this aromatic and elegant Cranberry and Saffron Rice for a Christmas feast. This Persian-inspired rice pilaf or pulao is the perfect side dish. It’s studded with fresh cranberries, lightly toasted almonds with wonderful fragrance from saffron. It's vegan, gluten-free and ready within 20 minutes.
Katlu
Katlu (Katlu Pak) is a wholesome Gujarati sweet made with whole wheat flour, ghee, jaggery and katlu powder - a mix of 32 herbs and spices. It's traditionally prepared in the winter months.
Cranberry Chutney (Sweet & Spicy)
You'll love my Indian-style Cranberry Chutney that's irresistibly sweet and has a hum of spice from dried red chillies and ginger. I make it on the stove, using fresh cranberries, in less than 10 minutes.
Quick, easy & dangerously tasty!
Quick Tomato Shorba (Tamatar Ka Shorba)
Tomato Shorba (Tamatar ka Shorba) is a thin Indian-style spiced tomato soup made with ripe tomatoes, aromatic whole spices and finished with coriander. It's perfect as a light starter and can be ready within 15 minutes.
I use my pressure cooker for speediness but you can make it in a saucepan too.
Chilli Paneer Noodles
Chilli Paneer Noodles — two Indo-Chinese favourites combined into one fiery, flavour-packed dish! Imagine golden cubes of paneer, crunchy peppers and green chillies tossed through hot noodles — all coated in an irresistible spicy soy sauce.
A fun, restaurant-style dish that's ready within 30 minutes for when you’re craving that spicy chilli paneer fix.
Soft Crushed Peanut Chikki
If you love chikki but prefer one that’s soft, fudgy, and melts in the mouth, this crushed peanut version is for you. Made with just three ingredients - roasted peanuts, jaggery, and a touch of ghee, it’s ready in 15 minutes and has the most irresistible, fudge-like texture. It keeps well for up to 2 weeks - the question is, will it even last that long?
Soft Gujarati Thepla (Plain/Sada)
Prepare Gujarati plain thepla, a lightly spiced Indian flatbread, made with whole wheat flour, yogurt and basic masala powders only (no fresh fenugreek). Perfect for breakfast or lunch and ready within 20 minutes.
Methi Paratha
Methi Paratha are Indian flatbreads made with fresh fenugreek leaves and spices. Perfect for breakfast, lunch or a snack.
Palak Pakora Chaat
Palak Chaat, but not as you know it! This is my version, made with crispy palak pakora, rather than deep-frying each spinach leaf. It's quicker to make than the original and every bit as irresistible.
Bajra Methi Dhebra
You'll love these Dhebra made with bajra flour and plenty of fresh fenugreek leaves. Pan fried to perfection, they're made to an authentic Kathiyawadi Gujarati recipe and can be ready within 30 minutes.
Masala chai just found it's match.
Hakka Noodles (Indo Chinese Noodles)
Vegetable Hakka Noodles - stir-fried noodles with crunchy carrots, cabbage, green peppers and onions tossed with a chilli soy sauce. Ready within 30 minutes, it's perfect as a side for an Indo-Chinese feast.
Make it once, crave it forever!
Surti Sev Khamani
Sev Khamani is a delicious Gujarati street food snack made with chana dal and a spicy green chilli tempering. Soft and fluffy khaman is topped with crunchy sev, pomegranate and coconut. It's bursting with the classic Surti tangy & spicy flavours.
A multi-sensory eating experience that'll be ready within 30 minutes hands on time!
Note – This recipe has been updated from the archives – first published June 2013. I’ve added new images and helpful content, with recipe changes (highlighted below).
"Surti" means from Surat, a place within the state of Gujarat and if you love Gujarati food, you've probably heard of Surti undhiyu too.
Sev khamani is a little bit like dhokla chaat, except here, the dhokla are crumbled.
The base of sev khamani is the crumbled khaman that has been cooked in tempered green chilli water. It's topped street style with a shower of thin sev, pomegranate, coriander and shredded coconut. I've seen variations that also add a sprinkle of chaat masala too.
My Mum first posted this recipe in 2013, and then she made the khaman cake first, whereas I've since adapted that recipe to the more traditional method. More on the differences below.
Now this recipe isn't particularly technical, but good sev khamani should have a soft and fluffy base.
There are two ways to make sev khamani
The ingredients are pretty much the same, but the techniques change. It's down to preference which method you prefer.
- Soak and grind chana ni dal, steam it like khaman or dhokla to make a "cake". Let it cool, then crumble the cake, cook in the tempering and add the toppings.
- Cook the chana ni dal mixture directly in a pan until it thickens to become soft and fluffy. Then add the tempering and toppings as usual.
We've made this recipe both ways. I've found that both yield good fluffy results and the textures are pretty similar. Timing wise, I would say that both are similar too. Steaming the cake is less hands on, but takes longer to cool before crumbling. Cooking the mixture in the pan has more hands on time but you don't have to wait for cooling.
Recipe details & Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The khamani for sev khamani is made with Chana ni dal (split bengal gram) rather than nylon khaman which are made with gram flour.
The chana ni daal needs soaking and then grinding to a medium coarse paste. To it, you add turmeric for colour, sugar for sweetness and eno. The eno helps with the fluffiness. I you don't have it, use baking soda and citric acid.
The tempering is a pretty standard tempering you find in Gujarati cooking. I start with oil, add mustard seeds, ginger garlic paste, chopped green chillies and sesame seeds.
The toppings I use are nylon sev (I buy mine) but homemade thin sev can work, finely chopped coriander, pomegranate seeds and shredded coconut. Looking at YouTube videos of sev khamani that is sold on the streets of Surat, these ingredients are pretty accurate.
Serve sev khamani with green coriander chutney, Rajkot ni green chutney or a steaming cup of masala chai.
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
Surti Sev Khamani
Sev Khamani is a delicious Gujarati street food snack made with chana dal and a spicy green chilli tempering. Soft and fluffy khaman is topped with crunchy sev, pomegranate and coconut. It's bursting with the classic Surti tangy & spicy flavours.
Ingredients
Batter
- 1 cup chana dal
- ¼ teaspoon turmeric powder
- ½ teaspoon eno
- salt to taste
- ½ teaspoon hing
- 5 tablespoon oil
- 4 tablespoon sugar
Vaghar (Tempering)
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- 3 green chillies chopped
- 2 tablespoon ginger-garlic paste
- 1 tablespoon sesame seeds
Toppings
- sev
- kothmir coriander leaves
- fresh grated coconut optional
- pomegranate
Instructions
- Clean and wash chana dal in clean running water, then soak in fresh water over night or at least 4-6 hours.
- Drain the water and wash chana dal once gain in clean water.
- Add soaked dal in a grinder jar with ¼ cup water. Use pulse mode to grind the dal to a coarse paste. Make sure ground batter should be not chunky but not fine either. The batter consistency should be just like pancake batter. Pourable but not runny.
- Transfer in a bowl and cover with a lid and set aside for minimum half an hour.
- Add salt, turmeric, hing and eno to the batter and mix well.
- Heat 5 tablespoon oil in a heavy based pan/kadai, add ground dal mixture and stir well. Keep the heat low and cook, keep stirring continuously to prevent sticking and to avoid lumps.
- You may find that dal sticks to the pan, but not to worry, keep scraping and stirring. This step will take around 20 minutes.
- Once dal mixture comes together, cover the pan with a lid and cook another 5-6 minutes on low heat.
- Then stir the dal mixture again and sprinkle some water (2-3 tablespoon) and again cover the pan with a lid and cook the dal for 3-4 minutes.
- At this stage you will see dal becoming fluffy. For test take a pea size mixture and try to make a ball with it. If it doesn't stick to your fingers and rolls easily, the mixture is cooked.
- Add sugar and mix well.
- In a small pan heat oil, add mustard seeds and allow to crackle. Then add ginger-garlic paste, green chillies and sesame seeds. Cook for 30-40 seconds then add ¼ cup water. Bring it to a boil.
- Pour the vaghar on cooked dal/khaman and mix well.
- Sprinkle over fresh coriander leaves, fresh coconut and pomegranate arils and mix. Serve in a bowl and sprinkle sev on top.
Video
Notes
I used ½ teaspoon citric acid and ½ teaspoon soda bicarbonate instead of eno.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 43g | Protein: 8g | Fat: 31g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 116mg | Potassium: 22mg | Fiber: 13g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 104mg | 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 Recipe Share by TextRajma Tikki (Golden & Crispy)
Rajma tikki - golden and crispy outside, fluffy and savoury inside with earthy chunks of red kidney beans and mashed potatoes. Make these Indian style red kidney bean patties within 30 minutes for a light lunch or side.
They're so versatile!
Malai Kofta (Meltingly Soft)
Food that's fit for a king? This Malai Kofta will definitely tick that box. Meltingly soft stuffed paneer and potato balls are served with a silky sweet gravy.
The kind of magic only food can do!
Saffron Milk Cookie Sticks
You'll love these ultra buttery saffron milk & nut cookie sticks. The cookie base is flavoured with creamy saffron milk, almonds and pistachios for that extra luxurious touch.
Go ahead, make an extra batch!
Farsi Khaman Puri (A Delicious Festive Snack)
Crisp, flaky Farsi Puri meets the savoury flavours of Khaman! That’s exactly what this Farsi Khaman Puri is - a fusion of two incredible Gujarati classics.
Festive and flavourful!
Gujarati Magas | Magaj
Magas - a traditional Gujarati sweet commonly made during Diwali and the winter months. My version follows an authentic Gujarati recipe that will give you the perfectly set, melt in the mouth texture.
Chocolate Pistachio Barfi
2 layers of the finest crumbly barfi make this indulgent Chocolate Pistachio Barfi. A thick, crumbly pistachio layer is topped with a decadent chocolate barfi made using cocoa powder. Every bite has that signature mithai shop texture that I absolutely love!
One bite, and celebration mode is on!
Note – This recipe has been updated from the archives – first published November 2018. I’ve added new images, the recipe remains the same.
This is one of those recipes that looks impressive on the table, but really isn’t too complicated to make. The perfect Indian fusion sweet, it's rich, nutty, and the right mix of traditional and modern.
I’ve also got a layered chocolate barfi recipe that’s topped with melted chocolate that's a bit more like the sweet shop-style ones.
The Recipe details
There’s something about pistachio and chocolate together that just feels timeless.
The pistachio layer is made from gently toasted, freshly ground pistachios. I don't use pistachio paste or cream. I’ve tested that version, but found it tends to be too cloying and a little heavy. Using real pistachios gives a beautiful colour and that melt-in-the-mouth finish that only proper barfi has.
This recipe first appeared on the blog back in 2018 and it’s remained unchanged ever since, and while chocolate-pistachio everything seems to be trending again, this one’s an old favourite that’s stood the test of time. Think of it as a flavoured twist on the classic plain white barfi.
It's perfect for festive occasions like Diwali, Holi, Raksha Bandhan or Eid, or simply when you’re in the mood for something special.
For another double layered barfi, try my butterscotch barfi that's inspired by butterbeer!
Ingredients notes & tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Pistachio nuts – I use pistachios that are fresh, raw, unsalted and without the shell. Gently toasting first takes away the rawness and any moisture.
- Cocoa powder – 100% cocoa powder gives rich chocolate flavour to the barfi and a really intense colour.
- Milk Powder – I use full-fat milk powder, which is available in every Indian grocery shops and some supermarkets. I've used both supermarket brand (such as VB and sons) and Nestle Nido successfully. I like to roast the milk powder before adding directly to the barfi - it helps it become crumbly rather than smooth and sticky.
- Sugar – white granulated sugar.
- Whole milk and double cream - needed to make the milky sugar syrup.
- Spices – cardamom and nutmeg powder enhance the flavour of this barfi.
- Ghee - I use homemade ghee from butter for pretty much all of my recipes. The milk powder is gently toasted in a small amount of ghee.
- Garnishing – edible gold or silver leaf, some chopped pistachio nuts and rose petals. The piece de resistance of Indian occasion sweets!
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
Chocolate Pistachio Barfi
This sumptuous chocolate pista barfi is perfect for festivities and special occasions! Made with real pistachios for the perfect flaky finish.
Equipment
- 2 pan
- 1 Spatula
- 1 Baking tray square 20cm x 20cm
Ingredients
- 575 grams milk powder full cream (fat)
- 300 millilitres whole milk
- 300 millilitres cream
- 200 grams sugar
- 200 grams pistachios raw and unsalted
- ¼ teaspoon cardamom powder or nutmeg powder
- 2 tablespoon ghee
- 3 tablespoon cocoa powder
Decoration (optional)
- edible silver or gold leaf
- slivered pistachio
- edible dried rose petals
Instructions
- Toast the pistachios in a pan for 2-3 minutes on low heat until aromatic. Do not allow the colour to change. Set aside then grind coarsely.
- Grease a tray with unflavoured oil or line with parchment and set it aside.
- Heat ghee and roast the milk powder on the lowest heat for 2-3 minutes. Do not allow the milk powder to change colour or burn. It will release a gentle aroma.
- In a separate pan, add milk, cream and sugar and bring it to a boil. Then reduce and gently simmer until it just thickens.
- Add the milk powder to the milk sugar syrup and cook gently until the mixture just starts forming a mass and leaves the sides of the pan.
- Remove approximately a quarter to a third of the barfi mixture so you can prepare the two separate layers.
- To the barfi mixture with the larger proportion, mix in the pistachios, cardamom and nutmeg powder and mix well.
- Set into the pre prepared tray and smooth out with a spatula.
- Working quickly, mix cocoa powder into the remaining mixture and set on top of the pistachio barfi layer. Smooth out with a spatula.
- Leave to set for a few hours.
- Once ready to cut, decorate with nuts and rose petals and edible silver leaf.
- *Cut using a sharp knife into equal sized squares.
Video
Notes
*To cut the barfi cleanly, wash your knife after each cut. Use cold water and dry the knife thoroughly before using.
The pistachio I used were vivid green in colour. If yours are not, you can add a drop of green food colouring to the pistachio layer, just before setting the mixture in the tray.
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 20g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 94mg | Potassium: 427mg | Fiber: 1g | Sugar: 18g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 242mg | 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 Recipe Share by TextBadam Halwa Chocolate Truffles
Inspired by the traditional Badam Halwa, here are my deceptively simple Badam Chocolate Truffles. Almond flour, chocolate and cream truffles are finished in a crackly white chocolate and toasted almond shell.
Good luck stopping at one piece.
Ras Malai Cake (eggless)
This Eggless Rasmalai Cake recipe is sure to wow your guests! In this recipe, eggless sponge cake layers with ras malai flavorings are covered in a fresh whipped cream frosting. The cake is finished with pieces of ras malai, rose petals, nuts and silver leaf.
Perfect for birthdays, celebrations and festivals such as Diwali or Eid! Plenty of options and variations, such as Ras Malai Tres Leches Cake, are included in the post.
Pyaaz Kachori Pinwheels
Rajasthani Pyaaz Kachori reimagined! An intense savoury onion kachori filling is baked with light puff pastry. A super fun Indian appetiser that everyone will love.
Tell me that doesn't sound amazing.
Soft Coconut Barfi
This Soft Coconut Barfi is my mawa-rich coconut barfi, made with desiccated coconut cooked in plenty of milk rather than shortcut condensed milk. The coconut turns moist and tender before it sets, giving you soft, creamy nariyal barfi with rose, cardamom and a texture that never feels hard, dry or throat-catchy.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in September 2016.
Recipe Summary: Coconut Barfi
- ✅ Recipe Name: Coconut Barfi, Nariyal Barfi
- 🕒 Ready In: approx. 25 minutes plus setting time
- 👪 Makes: 24 pieces (easy to scale)
- 🍽 Calories: 163 per serving
- 🥣 Main Ingredients: Desiccated coconut, milk, sugar, mawa, ghee, cardamom
- 📖 Dietary Info: Vegetarian, eggless, gluten-free
- ⭐ Why You'll Love It: This coconut barfi is made with desiccated coconut cooked in plenty of milk, then enriched with mawa. The coconut softens properly before setting, so the finished barfi is tender and creamy rather than hard, dry or crumbly.
SUMMARIZE & SAVE THIS CONTENT ON
Technique
What Makes My Coconut Barfi Soft
This coconut barfi is cooked with plenty of milk so the desiccated coconut softens properly before the mixture sets. I also add mawa for richness and a softer, more mithai-shop-style texture.
This is why I do not use condensed milk here. It can make the coconut taste drier because the coconut does not get the same time to cook and absorb moisture.
As a kid, I loved this barfi because the texture of it is similar to eating a bounty bar! Think - moist and soft and full of coconut flavour. Now, as my palate has refined (a little), I love it because of the touch of cardamom, rose and juiciness of the barfi.
I pretty much follow the traditional recipe - by cooking the desiccated coconut with milk and sugar - but with one difference.
My Grandma always made her coconut barfi with mawa. The addition adds a creamy richness and also making these too irresistible to stop at one!
There are shortcut versions out there using condensed milk, but I'm strongly against them! The coconut doesn't cook and remains dry. My version, just like my soft coconut ladoos, cook the coconut in plenty of milk to allow each grain to become soft and delicate.
It makes ALL the difference - trust me!
Important Coconut Barfi Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Desiccated coconut - this is essentially dried grated coconut. Dry desiccated coconut comes in medium and fine. IMO fine is better because it cooks faster and absorbs the milk. When I buy medium, I pulse it quickly in a food processor to make the grain smaller.
Sugar - I used white sugar. You can increase or decrease the sugar to adjust to your sweetness - to a certain extent. Too little sugar and you won't achieve the syrup that's needed to set a soft barfi.
Milk - you will need whole milk / full-fat milk for the best results. Milk keeps the barfi soft and prevents it from becoming dry and crumbly.
Check out my best Indian milk desserts.
Mawa - you can make homemade mawa using milk powder or ricotta cheese mawa. In all honesty, I've used either and they both work well. You can also buy mawa or khoya in South Asian grocery stores (from the dairy section). Mawa adds a richness and creaminess to the barfi mixture. If you do not want to use mawa, use ¼ cup of heavy cream. You can also directly add the same quantity of milk powder instead of mawa.
Ghee - I use homemade ghee made from unsalted butter but you can use any desi ghee. Vegetable ghee is another option, but the flavour of pure butter ghee is much better!
Cardamom Powder - I like to use homemade ground green cardamom powder or crushed cardamom seeds.
Rose water - use either rose water or rose extract. If you can only find rose syrup, use that but the barfi will be pink in colour.
How to make Coconut Barfi
Grease a plate or tray using a dab of ghee. Alternatively, line with parchment paper. Hang some parchment paper over the sides so it is easy to lift the barfi out directly. Keep aside for later.
- Roast the coconut in ghee: Heat ghee in a heavy-based pan, then add the desiccated coconut. Roast gently on low heat without browning it. The coconut should stay pale.
- Add the milk
- Immediately add in sugar: Stir well so the sugar dissolves and the coconut starts to soften.
- Cook until the coconut absorbs the milk: Keep cooking on low to medium heat, stirring often. This is what gives the barfi its soft texture, because the coconut has time to absorb the milk instead of staying dry.
- Add the mawa: Add the grated mawa and mix it through the coconut mixture. The mawa adds richness and helps give the barfi a softer, creamier set.
- Cook until thick and ready to set, then add cardamom: Keep stirring until the mixture thickens, looks moist and heavy, and starts leaving the sides of the pan. To check, pinch a little mixture and roll it between your fingers. If it forms a soft ball, it is ready. Then add cardamom powder.
The time taken to cook varies between ingredients and the pan, so assess your barfi mixture as you go.
- Transfer to a tray: Transfer the warm mixture to your prepared tray and press it down evenly.
- Cut and decorate: Once cool, cut into squares and decorate with pistachios, rose petals and vark.
You may have to clean your knife in between cutting to prevent sticking. Press the knife directly down rather than a forward-back motion to keep the cut as clean as possible.
Garnish with rose petals and nuts. I prefer to stick the silver leaf after cutting into slices. If you add the silver leaf before cutting, a lot of it sticks to the knife and therefore wastes the product. Edible silver is too expensive to waste!
Note that coconut barfi should have a softer set compared to plain milk barfi. If coconut barfi is too dry, it will stick in the throat.
Serving Suggestions
Coconut Barfi is often served during occasions such as Diwali, Ganesh Chaturthi, Raksha Bandhan, Navratri or Janmashtami.
I recommend serving it at room temperature for the best flavour and texture. You can add it to a mithai box as part of a gift.
Storage
Barfi is great to make in advance and store until it's ready to serve.
Store at room temperature in an airtight container. I have found it remains fresh for 2 days at room temperature.
I have also frozen coconut barfi for about 1 month. Place the barfi squares on a baking sheet and freeze. Once frozen, transfer to a freezer-proof container/bag. Allow to thaw at room temperature. Just don't refreeze once defrosted.
Coconut Barfi FAQS
Do I need to store coconut barfi in the fridge?
No. Coconut Barfi keeps well at room temperature for 2-3 days if stored in a clean, dry container.
Why is my coconut barfi not setting?
This could be because the mixture has not been cooked for long enough or too much milk was added. Transfer the barfi mixture back to the pan and cook off the extra moisture. You can also add a little milk powder or desiccated coconut to absorb the extra moisture.
Why is my coconut barfi crumbly?
This is because the barfi mixture is too dry. Add it back to the pan and add milk to soften it up, then set it again in the tray.
Other Barfi/Burfi Recipes
Millionaire’s shortbread Barfi
📖 Recipe
Coconut Barfi
Soft Coconut Barfi made with desiccated coconut, milk, sugar, mawa and ghee. This nariyal barfi is moist, creamy and tender, with rose, cardamom and a soft-set texture that is never hard or dry.
Ingredients
- 250 grams desiccated coconut
- 150 grams mawa
- 300 grams sugar
- 250 millilitres milk whole milk
- 3 tablespoon ghee
- ½ teaspoon cardamom powder
- 1 teaspoon rose extract
Garnish (optional)
- 3 leaves silver foil
- 1 tablespoon nut slivers
- 1 tablespoon rose petals
Instructions
- In a heavy bottomed pan, add ghee and coconut.250 grams desiccated coconut, 3 tablespoon ghee
- Gently roast the coconut on low heat without browning the coconut.
- Pour the milk and sugar into the pan and continue to stir.250 millilitres milk, 300 grams sugar
- Add grated mawa and mix well.150 grams mawa
- Keep cooking this mixture on medium to low heat until it forms a mass and starts leaving the sides of the pan.
- Add the rose extract/rose essence/rose syrup and mix well.1 teaspoon rose extract
- Prepare a greased tray. Pour the coconut mixture into the tray and pack tightly. Smooth the top of the barfi with a spatula.
- Allow to cool.
- Once cooled and set, take the barfi out of the pan and cut into squares.
- Decorate with silver foil, chopped nuts and rose petals.3 leaves silver foil, 1 tablespoon nut slivers, 1 tablespoon rose petals
Video
Notes
- Use fine desiccated coconut for the softest texture. If using medium coconut, pulse it briefly first.
- Roast the coconut gently in ghee, but do not brown it. Coconut barfi should stay pale.
- Cook the coconut with milk so it softens properly. This helps stop the barfi becoming dry or crumbly.
- Mawa adds richness and gives the barfi a softer, creamier mithai texture.
- The mixture is ready when it thickens, leaves the sides of the pan and forms a soft ball when pinched.
- Coconut barfi should have a softer set than plain milk barfi. Do not cook it until hard.
- If the barfi is too soft, return it to the pan and cook off a little more moisture.
- If the barfi is too dry, return it to the pan with a splash of milk and soften it again.
- Add vark after cutting if you want cleaner pieces and less waste.
Nutrition
Calories: 163kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 25mg | Potassium: 73mg | Fiber: 2g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.4mg
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 Recipe Share by Text
Smashed Potato Chaat
What best way to marry two cuisines than with creating the ultimate snack food – chaat. This Smashed Potato Chaat combines the intense burst of flavours of Indian street food with western smashed potatoes.
Khaman Dhokla Chaat
Gujarati Khaman but dressed up! This dhokla chaat is exploding with flavour - perfect for a snack time treat or prepared for a large gathering. Tell me you aren't already drooling!
Hash Browns & Pineapple Chaat
Hash Brown and Pineapple Chaat is an enticing Indian fusion snack. Crispy hash browns form the base of this Indian street food classic and the addition of pineapple gives a surprising sweetness that works really well with the medley of chutneys.
Sweet Lassi
This sweet Punjabi lassi is perfect for hot summer days. It's made from 3 basic ingredients: yogurt, milk and sugar, and can be ready within minutes.
Kala Jamun
If Khoya Gulab Jamun is the classic beauty, Kala Jamun is her sleek, glossy and effortlessly elegant sister. Deep fried balls made with mawa and paneer are drenched in a sugar syrup. These are perfectly soft & spongy inside.
Truly the "little black dress" of Indian sweets.
Epic Tandoori Fries
Fries but make them totally epic! These Tandoori Fries are exploding with hot and tangy flavours - I'll take an extra helping thanks.
Perfect with that mint yogurt sauce you find in Indian restaurants.
Diwali Dinner Menu Ideas for 2026 (Vegetarian)
Hosting a Diwali party? Browse through this vegetarian Diwali menu. Included are snacks and Diwali dinner menu ideas. You can find easy Diwali recipes and beautiful traditional recipes.
Beetroot Kalakand
Beetroot Kalakand - a creamy Indian sweet with a twist on a timeless classic. I prepare mine with fresh beetroot, paneer and mawa. Stunning!
Papdi nu Shaak
Papdi nu Shaak is a simple Gujarati shaak made with hyacinth beans, a little garlic and basic Indian spices. Simple and easy - just what we like from our every day curries!
Pistachio Paneer Rolls
If you’re looking for an Indian sweet that feels extra special, these pistachio paneer rolls are it. They’re made with paneer, mawa, and plenty of pistachios – with just enough cardamom and nutmeg to make them taste like pure mithai-shop luxury.
I'd pay good money for these - except they're so unique, you won't find them in any shops!
Quick Matar Mushroom
Matar Mushroom - made by simmering mushrooms and green peas in an onion tomato gravy. A delicious Indian curry that's perfect for mid-week dinners.
Creamy Indian Masala Pasta
Creamy pasta meets spicy Indian masala to create a pasta dish that explodes with flavour! So simple yet extremely satisfying. Who can say no to an extra plate?
Methi na Gota
Gujarati Methi na Gota are irresistible deep-fried fritters made with gram flour and fresh fenugreek leaves. They're famous for being served at tea time with besan kadhi chutney during the rainy season. This is the only time I welcome the rain!
Deeply savoury, a bit spicy, and slightly bitter from the fresh fenugreek, these methi na gota are crispy outside and airy and fluffy inside. I love them hot with steaming adrak chai! You can also serve them as a farsan as part of an authentic Gujarati thali.
They're different from dakor na gota which are made with dairy and have sugar. Methi na gota are also a bit more airy, whereas dakor na gota are made with coarse chickpea flour, making them a bit more grainy.
For another proper Gujarati rainy day snack, try my Gujarati moong dal vada which are crisp outside and fluffy inside!
Perfect Methi na Gota should be:
- Pale in colour - methi na gota should not brown when frying in the oil.
- Light and airy inside and lightly crisp outside - they puff up into round balls as they fry.
A note on ingredients & Recipe Tips
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Fine chickpea flour - aka fine besan which forms the base of the batter. I like to sieve the flour to keep it extra fine and get fluffy methi na gota.
- Fenugreek leaves - methi when deep fried has a unique taste and aroma - similar to frying methi makai na vada. My hack for the best flavour - I always purchase methi on the day of, or only day before using in my recipes. The fresher, the better.
- Spices - black pepper and coriander seeds. I like crush the whole spices instead of using them in their powdered form for maximum flavour and texture.
- Green chillies - you can use spicy or milder ones here depending how brave you feel!
- Bicarbonate of soda - I like to add this just before frying to keep the methi na gota light and airy. A spoon of lemon juice added to the soda helps it fizz.
- Oil - you need this for the batter and to deep fry. My preference is sunflower oil or vegetable oil which gives a crispier fry. I like to add a spoon of hot oil into the batter - it helps the gota cook all the way through.
A few tips for the batter and oil temperature:
The batter should be light and airy so that the methi na gota automatically rise to the surface and flip themselves in the oil. The oil temperature should be on medium heat - too high and the gota will brown.
To get the batter light whisk before and after adding the baking soda to trap in as much air as possible.
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
Methi Na Gota
Gujarati Methi na Gota are irresistible deep-fried fritters made with gram flour and fresh fenugreek leaves. They're famous for being served at tea time with besan kadhi chutney or as a farsan.
Ingredients
- 2 cup besan sieved
- 1 cup methi roughly chopped
- 1 teaspoon rice flour optional
- 1 tablespoon black pepper crushed
- 1 tablespoon whole coriander seeds crushed
- 3 tablespoon green chillies chopped
- 1 teaspoon salt or per taste
- ½ teaspoon baking soda
- 1 teaspoon lemon juice
- oil for deep frying
Instructions
- In a mixing bowl add sieved besan, crushed coriander seeds, black pepper, chillies, methi and salt.
- Give it a good mix and add half a cup of water to make a dropping consistency batter. You may need more or less water.
- Set aside for 5 minutes.
- Meanwhile heat oil in a kadai on medium heat.
- Once again whisk the batter using a baloon whisk or your hand for a couple of minutes.
- Add baking soda and pour lemon juice to activate the soda.
- Then take a tablespoon hot oil from the kadai and add in the batter.
- Whisk the batter in one direction for at least 40 seconds.
- Take some batter (about a tablespoon) with your fingers and carefully drop in hot oil.
- Wait for the fritters to automatically rise to the surface of the oil. If they don't turn by themselves within a few seconds to half a minute, turn them yourself using a slotted spoon.
- Fry for a further minute or so and remove from the oil. Repeat for the remaining batter.
- Serve hot.
Video
Notes
Do not use kasuri methi as a substitute.
Serve with besan kadhi chutney.
Nutrition
Serving: 1piece | Calories: 55kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 159mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 0.4mg | Calcium: 9mg | 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 Recipe Share by TextHomemade Dakor na Gota Pre-Mix
You can make Dakor na Gota in an instant when you've got a big batch of dakor na gota pre-mix. Last minute guests or fried food cravings? I've got you!
Dakor na Gota
Prepare these Dakor na Gota, a classic Gujarati snack, with homemade dakor na gota mix. I’m totally smitten with how simple yet flavour-packed they are!
Kansar
Kansar is a traditional Gujarati sweet made with coarse wheat flour, jaggery, sugar and aromatic spices. It's deliciously comforting and oozes ghee. Heavenly!
- « Previous Page
- 1
- 2
- 3
- 4
- 5
- …
- 23
- Next Page »