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Fruit Salad with Condensed Milk

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This Fruit Salad with Condensed Milk recipe is so easy to put together. Chopped fruit, sweetened condensed milk and cream are mixed together for the perfect sweet treat. You can easily customise this fruit salad to make it your own.

No cook, vegetarian, gluten-free and ready within 10 minutes. 

A bowl of fruit salad with condensed milk placed on a song sheet.
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Fruit Raita (Mixed Fruit Raita)

by 2 Comments

Serve this cooling Mixed Fruit Raita along with your favourite pulao and biryani recipes. It takes only 5 minutes to make, is vegetarian and gluten-free.

Fruit raita served in a bowl with a serving spoon.

Fruit Raita has the perfect balance of sweet and chatpata flavours. Chopped fruit is mixed with yogurt, mint and chaat masala for a delicious side dish that is good enough to eat up with a spoon.

The sweetness of fruits, cooling effect of the yogurt make this a great condiment in hot weather.

The great things about this recipe is that you can choose whichever fruit is in season and what suits your taste buds. I also use a mix of fruit in this Fruit Salad with Condensed Milk and Fruit Custard.

The variety of colours and flavours in this raita also make it a great option for Holi or Diwali parties.

It is one og my go-to raita recipes in the summer along with Baby Potato Pulao or Indian Vegetarian Curry Recipes.

Other raita recipes we make on rotation is Cucumber Raita, Boondi Raita, Tomato Raita, and Butternut Squash Raita.

Mix Fruit Raita Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Plain yogurt (curd)- full fat yogurt tastes super creamy but you can use low fat too. I use thick yogurt for raita.

Fruit of your choice:

Apple

Pear

Banana

Grapes

Mango

Pomegranate

Mint leaves

Chaat masala

Red chilli powder - this is optional

Salt

Sugar - you may want to add some sugar to sweeten the raita further.

I like to add in nuts sometimes to make Fruit and Nut Raita. Good options are toasted and chopped almonds, cashews, or walnuts.

I personally would not add citrus fruit to raita but prefer stone fruit.

mix fruit raita topped with fresh chopped fruit and mint leaves.

Variations

If you do not have chaat masala, you can add a pinch of spices such as red chilli powder, cumin powder (jeera powder) and black pepper powder. Another option is black salt (kala namak) instead of regular salt.

Optional herbs instead of mint include coriander.

You can also add in rose syrup and serve for Valentine's Day or Mother's Day.

How to make Fruit Raita recipe

Chop up fruit of choice into bitesize pieces.

Whisk yogurt in a bowl, sprinkle over spices of choice and mix in the fruit and herbs.

If serving at party, garnish with more pomegranate pearls.

In a bowl yogurt and spices are added to make mixed fruit raita.
  1. Step 1: Add chilli powder, sugar, salt and chaat masala to whisked yogurt.
chopped fruits added to to the flavourd yogurt in a bowl.
  1. Step 2: Add chopped fruit and mint.
chopped fruit and yogurt mixed in a bowl.
  1. Step 3: Mix well and check seasoning.
A bowl of healthy mix fruit raita on a table.
  1. Step 4: Optionally top with more fruit, chaat masala and mint.

Storage

Fruit raita is best eaten within a few hours as the yogurt can split due to the acidity of the fruit.

fruit raita bowl on the table.

Other Yogurt Dip Recipes

Yogurt Garlic Sauce (Kebab Shop Style)

Greek Cucumber Yogurt Sauce

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

Fruit raita served in a bowl with a serving spoon.

Fruit Raita

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This cooling mixed fruit raita is a cooling Indian side dish made with yogurt, fruit, mint and chaat masala.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Author Hayley Dhanecha

Equipment

  • Mixing bowl
  • Spoon
  • Knife

Ingredients

US Customary - Metric
  • 3 cup plain yogurt
  • 2 cup mixed fruit apple, pear, banana, grapes, pomegranate, mango
  • 10 mint leaves torn
  • 2 tablespoon sugar optional
  • 1 teaspoon chaat masala
  • ½ teaspoon red chilli powder
  • pinch salt

Instructions

  • Whisk yogurt until smooth then add in sugar, salt, chaat masala and red chilli powder.
  • Chop fruit into small pieces and tear the mint leaves.
  • Add the fruit and mint to the yogurt and mix well.

Video

Notes

Serve with Tawa Pulao or Schezwan Fried Rice.
It also is a great recipe to serve with a Diwali dinner. 
Tip - Cut fruit immediately before adding to the yogurt to prevent it from browning. 
Chop fruit into small pieces as they are easy to eat. 

Nutrition

Calories: 69kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 32mg | Potassium: 136mg | Fiber: 1g | Sugar: 9g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 0.2mg

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.

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Note:- This post was originally posted 23rd March 2012 but I have updated the post since with helpful content.

Chocolate Barfi (Burfi)

by 42 Comments

The classic Indian sweet shop mithai, Chocolate Barfi recipe, is prepared with a creamy plain milk barfi layer topped with smooth milk chocolate. It's the perfect Indian dessert for gifting or special occasions. Make this easy recipe at home!

chocolate barfi recipe squares scattered on a metal tray.

Growing up, chocolate barfi was my favourite indian sweet mithai! It was so exciting visiting the mithai shops and seeing rows of indian mithais - it was hard not to buy the whole shop!

Luckily, my Mum made the best ever chocolate barfi at home so it could be enjoyed at any time!

This chocolate burfi recipe uses the classic white barfi or milk powder burfi which is perfectly crumbly. It is an easy recipe using simple ingredients and resembles the exact texture you can find in sweet shops (kandoi). The traditional recipe uses fresh mawa, or milk solids, but most Indian homes use milk powder. 

The slight variation to my barfi recipe is to roast the milk powder first - this prevents the barfi going chewy as it doesn't need much cooking. I also add powdered nuts which add to the crumbliness.

The top layer of this delicious chocolate burfi is a smooth milk chocolate. The chocolate flavor is irresistible with the milk barfi. 

For a version using cocoa powder, you may like this Chocolate, Caramel and Vanilla Barfi. I've also used nutella to make Nutella Barfi and it tastes a bit like Indian chocolate fudge. I've even experimented with brown butter and brown sugar to make a butterscotch barfi!

It is a delicious treat that can be served on Raksha Bandhan, Holi, Janmashtami or Diwali!

You can discover a delightful fusion of traditional indian sweets at Indian Fusion Desserts. These Indian Milk Sweets are also perfect for the festive season!

Other Indian festival desserts include kaju katli and other popular burfis like coconut barfi.

2 Layer Chocolate Burfi Ingredients

Ingredients can be found in any indian store and most supermarkets.

White barfi layer

Full cream milk powder aka instant milk powder

Whole milk - you must use full fat milk 

Sugar - white granulated sugar

Crushed nuts - almond, cashew and pistachio

Ghee - I use homemade ghee always for my sweets

Cardamom powder

Chocolate layer

Milk chocolate - I used milk chocolate chips, you can use bars of chocolate too. Mix it up by using dark chocolate, white chocolate or even ruby chocolate!

chocolate burfi pieces served in a tray on the table.

Equipment

Nonstick pan

Prepared pan - either a greased plate (with vegetable oil or other flavourless oil), barfi tray or baking tray lined with parchment paper

Sharp knife

How to make chocolate milk burfi

In a large plate, mix together the ghee, a dash of milk and the dry milk powder and leave for 5-10 minutes. 

Then, on low heat, roast the crumbly milk powder until you get a toasted aroma. The milk powder should not change in colour. 

Now make a milk sugar syrup. In a heavy bottomed pan, heat the milk on medium heat, continuously stirring as you go. 

Once it simmers, add in the sugar and cook on a low flame until the sugar dissolves and reaches a runny condensed milk consistency. This will take a couple of minutes.

Tip in the milk powder, stir the mixture and cook until it forms a single mass and pulls away from the sides of the pan. 

Immediately transfer the barfi mixture into a lined barfi tray. 

Allow it to cool a little before proceeding.

barfi mixture setting in a tray for chocolate barfi with milk powder.
melted chocolate chips in a small clear bowl.

Meanwhile, heat chocolate in the microwave or using the bain marie technique. 

Pour this melted chocolate over the top of the milk burfi mixture and smooth out. 

You can optionally create a swirl pattern as well with the back of a spoon

Allow the barfi and chocolate to set then slice cleanly into square shapes or rectangular shapes. 

Clean the knife in between slices.

melted chocolate poured over set barfi to make chocolate burfi without condensed milk.
cut chocolate burfi pieces on the parchment paper.

Easy Chocolate Burfi Tips

You can optionally add flavourings such as rose water or kewra water but this will change the flavour of the traditional version. 

Do not leave the chocolate barfi uncut overnight - the chocolate will harden a lot and it will become difficult to get clean slices. As soon as the chocolate is just hard, I recommend cutting then. If your chocolate has hardened quite a bit, wash your knife under hot water, wipe dry and try again - the heat will gently melt the chocolate.

You will probably need to wipe the knife in between slices.

You can find the video recipe for the white barfi in the corresponding post. 

Save the crushed nuts and transform into Badam Milk Powder. 

Storage

Chocolate barfi is best stored at room temperature in an airtight container. Keep in a cool place, away from direct sunlight as the chocolate can soften in warm weather. 

I do not recommend freezing this particular barfi as the chocolate will not thaw properly - usually, barfi is freezer safe. 

chocolate milk barfi pieces are arranged on a square metal tray.

Other Indian Sweets Recipe

Penda Recipe with Kesar and Mawa

Mawa Gujiya (Ghughra)

Badam katli with Almond Flour

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 barfi pieces served in a tray on the table.

Chocolate Barfi (Burfi)

Print Recipe Pin Recipe
The classic Indian sweet shop mithai, Chocolate Barfi recipe, is prepared with a creamy plain milk barfi layer covered with smooth milk chocolate.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 pieces
Author Hayley Dhanecha

Equipment

  • 1 heavy bottom pan
  • 1 Lined baking tray/tin

Ingredients

US Customary - Metric
  • 4 cup milk powder full cream
  • 2 ¼ cup whole milk
  • 1 ⅓ cup sugar
  • 2 tablespoon ghee
  • ⅓ cup nuts finely chopped or crushed
  • 2 ½ cup chocolate chips use less for a thinner layer

Instructions

Barfi layer

  • In a large plate, mix together the ghee, ¼ cup of milk and the dry milk powder and leave for 5-10 minutes.
  • Then, on low heat, roast the crumbly milk powder until you get a toasted aroma. The milk powder should not change in colour.
  • Now make a milk sugar syrup. In a heavy bottomed pan, heat the milk on medium heat, continuously stirring as you go.
  • Once it simmers, add in the sugar and cook on a low flame until the sugar dissolves and reaches a runny condensed milk consistency. This will take a couple of minutes.
  • Tip in the milk powder, stir the mixture and cook until it forms a single mass and pulls away from the sides of the pan.
  • Immediately transfer the barfi mixture into a lined barfi tray.
  • Allow it to cool a little before proceeding.

Milk chocolate layer

  • Meanwhile, heat chocolate in the microwave or using the bain marie technique.
  • Pour this melted chocolate over the top of the milk burfi mixture and smooth out.
  • You can optionally create a swirl pattern as well with the back of a spoon
  • Allow the barfi and chocolate to set then slice cleanly into square shapes or rectangular shapes.
  • Clean the knife in between slices.

Video

Notes

1 serving size is for a single piece of barfi - I cut mine quite large, you may want to cut into smaller pieces.
Scroll through the post for more helpful recipe tips.

Nutrition

Calories: 558kcal | Carbohydrates: 66g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 53mg | Sodium: 176mg | Potassium: 768mg | Fiber: 0.4g | Sugar: 62g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 475mg | 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.

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Note:- This post was originally posted on 2nd of October 2010 but I have updated the post since with helpful content. The recipe remains the same.

Homemade Khoya with Milk Powder

by 5 Comments

This homemade khoya with milk powder is my quick way (just 5 mins!) to make smooth, soft chikna mawa without reducing milk for hours. I gently roast milk powder in ghee first, which gives some of the nutty flavour you would usually get from slow-cooked milk.

It is sticky, smooth and perfect for homemade mithai recipes where smoothness is essential, as well as rich savoury curries.

homemade chikna khoya in a bowl with a spoon.

Recipe Summary: Milk Powder Mawa

  • ✅ Recipe Name: Homemade mawa with milk powder, homemade khoya
  • 🕒 Ready In: 5 minutes
  • 👪 Serves: 10 (easy to scale)
  • 🍽 Calories: 349 per serving
  • 🥣 Main Ingredients: Milk powder, milk, ghee
  • 📖 Dietary Info: Vegetarian, gluten-free
  • ⭐ Why You'll Love It: It gives you homemade khoya in minutes using ingredients that are much easier to find in the UK. This milk powder mawa is smoother and stickier than ricotta mawa, so it works better in recipes where you need khoya to bind, knead or melt into the dish.

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Why I Make This Milk Powder Mawa

Khoya, also called mawa, is cooked-down milk solids used in Indian sweets and rich festive dishes.

I make this milk powder version when I need a smooth, soft and sticky chikna khoya rather than a grainy mawa. It is especially useful for recipes where the khoya needs to bind, knead or melt into the mixture, such as smooth gulab jamun with khoya, indulgent kala jamun and soft microwave mawa peda.

The step I do not skip is gently roasting the milk powder in ghee before adding the milk. That short roast removes the raw milk powder taste and gives some of the nutty flavour you would usually get from slowly reducing milk for hours.

Freshly made, this khoya is soft, smooth and sticky. It is not firm enough to grate straight from the pan, and it is not grainy like danedar khoya. If you chill it, it naturally becomes firmer and drier, so you can either grate it into recipes or warm it with a splash of milk to loosen it again.

Milk Powder Mawa vs Ricotta Mawa

I use both homemade mawa methods on J Cooking Odyssey, but they are not the same.

This milk powder mawa is smoother, stickier and more interchangeable. It works well in recipes where the khoya needs to bind, knead, melt or become smooth.

Ricotta mawa is softer, crumbly and more grainy. I use it more for sweets where that grainier khoya texture is welcome.

When in doubt, milk powder mawa is usually the more flexible option.

chikna mawa in a bowl.

3 Important Ingredients

Find measurements in the recipe card at the bottom of the post.

milk powder, milk and ghee in individual black bowls.

Milk powder

Use full-cream milk powder for the best flavour and texture.

The milk powder gives body to the khoya, but it needs to be cooked properly. For this, a short, gentle roast in ghee removes the raw taste and gives a nuttier flavour.

Do not brown the milk powder. It should smell lightly toasted and milky, but stay pale.

Ghee

Ghee adds flavour and helps the milk powder cook into a soft, glossy mawa.

I tend to use my homemade ghee from butter but any good shop-bought desi ghee works too.

Milk

Milk brings the roasted milk powder together into a soft mass.

Full-fat milk gives the richest result, but semi-skimmed can work too. Add it gradually and stir well because the mixture thickens quickly. I've also tested this recipe with single and double cream and they work equally well too. You'll end up with an even thicker and richer mawa.

Let's MaKe It Together

milk powder added to the melted ghee in a pan.
  1. Roast milk powder gently in ghee: Add ghee to a heavy-based pan and warm it gently over low heat. Tip in the milk powder and mix it into the ghee. Stir for a few minutes until the milk powder smells milky and lightly nutty. It should not change colour. Keep the heat low so it does not burn.
Milk added to the roasted milk powder in the pan.
  1. Add the milk: Pour in the milk gradually and stir well.

Top Tip

Do not skip roasting the milk powder. That short roast is what makes this taste more like mawa and less like raw milk powder mixed with milk.

spatula stirring milk and milk powder in a pan.
  1. It will clump together: The mixture will clump and thicken quite quickly.
sticky mawa in a pan.
  1. Cook until one mass forms: Keep stirring until the khoya comes together in one smooth, sticky, glossy mass. Take the khoya out of the hot pan so it stops cooking. Use straight away, or cool completely before storing.

Technique

How I Use Milk Powder Mawa

Milk powder khoya is the most flexible homemade mawa on my site.

Use it anywhere you need a smoother khoya that can bind, knead, melt or blend into a recipe.

It is my preferred homemade khoya for gulab jamun with khoya because the dough needs to be smooth, not grainy. It is also my choice for kala jamun, where the mawa and paneer dough should be soft, smooth and easy to shape.

For peda, milk powder mawa works beautifully in microwave mawa peda and kesar mawa na penda. In fact, for kesar mawa penda, I specifically prefer this smooth milk powder mawa because mawa made with ricotta can be too grainy.

You can also use it in sweets where mawa adds richness and body, such as mathura peda, slow roasted mawa peda, mawa kesar kopra pak and milk barfi.

For savoury dishes, milk powder khoya melts nicely into rich gravies.

Use it in khoya kaju or add a small amount to special-occasion curries such as paneer tikka masala, shahi paneer or punjabi matar paneer.

For savoury recipes, use it sparingly. Khoya should make the gravy richer, thicker and creamier, not sweet or heavy.

Homemade khoya storage

Let the khoya cool completely before storing.

Store in an airtight container in the fridge for up to 1 week.

It will firm up and dry slightly in the fridge. You can grate it straight into recipes, or warm it gently with a splash of milk if you need it softer again.

I have successfully frozen khoya for up to 3 months. You need to defrost in the fridge before using but I have noticed the texture hardens. In which case, again either grate or warm with milk to loosen it again.

smooth sticky mawa served in parchment paper.

Milk Powder Mawa FAQs

Is khoya the same as mawa?
Yes. Khoya and mawa are two names for cooked-down milk solids.

What type of khoya does this recipe make?
This recipe makes soft, smooth chikna khoya. It is sticky and smooth rather than grainy or hard.

Why do you roast the milk powder first?
Roasting the milk powder removes the raw taste and gives a nuttier flavour, closer to the flavour you get from slowly reducing milk.

Why did my khoya turn brown?
The heat was probably too high, or the milk powder was roasted for too long. Keep the heat low and do not let the milk powder change colour.

Why is my khoya too dry?
It may have been cooked too long, or it may have dried out in the fridge. Reheat gently with a splash of milk to loosen it.

Can I grate this khoya?
Freshly cooked milk powder khoya is usually too soft to grate. Chill it first, or cook it slightly longer if you need a firmer texture.

Can I use this instead of ricotta mawa?
Usually, yes. Milk powder mawa is more flexible. Ricotta mawa is better when you specifically want a softer, crumbly, grainier texture.

Can I use this in curries?
Yes. A small amount of khoya can enrich restaurant-style curries and special-occasion gravies.

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 mawa on the parchment paper.

Homemade Khoya with Milk Powder

Print Recipe Pin Recipe
A quick homemade khoya recipe and mawa substitute made with milk powder, ghee and milk. This smooth, soft chikna mawa is sticky, rich and useful for Indian sweets and savoury curries.
Course Desserts
Cuisine Indian
Cook Time 5 minutes
Total Time 5 minutes
Servings 10 servings
Author Hayley Dhanecha

Ingredients

US Customary - Metric
  • 5 cup milk powder full-fat or full cream
  • 2 tablespoon ghee
  • ⅓ cup milk

Instructions

  • Heat a heavy based pan on low heat and add 2 tablespoon ghee.
  • Once the ghee is warm, tip in 5 cup milk powder and mix well.
  • Keeping the heat low, continuously stir the milk powder until it is roasted - approximately 2-3 minutes. The milk powder should not change in colour.
  • Add in ⅓ cup milk and cook until the mixture thickens to form a mass. It will be sticky and glistening with ghee.
  • Remove the from the heat or take the mawa out of the pan to prevent it cooking further. Use directly in recipes or allow to cool completely before storing away.

Video

Notes

This recipe makes: approx. 600–700g khoya
Yield can vary depending on the brand of milk powder and how firmly it is packed into the cup.
Recipe tips:
  • Use full-cream milk powder for the best flavour and texture.
  • Roast the milk powder gently in ghee before adding milk. This removes the raw taste and gives a nuttier mawa flavour.
  • Keep the heat low. The milk powder should stay pale and should not brown.
  • Add the milk gradually and stir continuously because the mixture thickens quickly.
  • The khoya is ready when it forms one soft, smooth, sticky, glossy mass.
  • Remove the khoya from the hot pan once cooked so it does not dry out further.
  • Freshly made milk powder khoya is soft and chikna. It becomes firmer and drier as it cools.
  • If refrigerated khoya becomes too dry, reheat gently with a splash of milk to loosen it.
  • If you need firm khoya for grating, cook it slightly longer or chill it first.
  • Milk powder mawa is smoother and stickier than ricotta cheese mawa, so it works especially well for peda, gulab jamun, and recipes where khoya needs to bind or melt into the mixture.

Nutrition

Serving: 1 | Calories: 349kcal | Carbohydrates: 25g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 241mg | Potassium: 863mg | Sugar: 25g | Vitamin A: 611IU | Vitamin C: 6mg | Calcium: 594mg | Iron: 0.3mg

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.

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Note:- This post was originally posted on 1st of October 2015 but I have updated the post since with helpful content. The recipe remains the same.

Asian Zing Sauce

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This homemade Asian zing sauce is a copycat version of the Buffalo Wild Wings Asian zing sauce recipe. It is a tangy sauce with sweet and spicy flavors. This easy recipe, made with simple ingredients, is vegan and can be made gluten-free. Ready in less than 5 minutes!

A small bowl of asian zing sauce placed on a round white tray.
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Mag ni Dal (Mag ni Chutti Dal)

by 20 Comments

How to make Mug ni chutti dal | Mag ni Dal is a simple, delicious and homely Gujarati side dish that can be served daily as part of a Gujarati thali. This daal requires just a handful of ingredients that are easily available in Indian kitchens. Made without using any expensive ingredients and takes less than 15 minutes to make.

Mag ni dal in a small kadai with serving spoon next to the bowl.
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Vegan Kale Pesto with Basil and Walnuts

by 1 Comment

This delicious Basil Walnut Kale Pesto sauce recipe will transform your dishes! It is packed with fresh kale, basil, walnuts and takes only 5 minutes to prepare.

Vegan and gluten-free.

vegan kale pesto in a small wooden bowl.
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I love this vegan pesto recipe whenever kale is in season.

When I buy a bag of kale, I usually have about half left over so this pesto is a great way to use up leftovers! It's perfect for quick lunch or dinners as you just need to swirl it through pasta. It makes a nice alternative to basil pesto.

This is a plant-based version using nutritional yeast but you can absolutely use grated parmesan if you wish.

You will also love this Roasted Brussels Sprouts and Kale Salad.

Kale Pesto Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Kale - use the leaves and the tender stems. Ensure the kale is as fresh as possible for the best flavour and results.

Basil - I love adding a bit of fresh basil to my kale pesto but you can leave it out if you do not have it to hand. Other fresh herbs such as parsley work so well too.

Nuts - I have used walnuts but you could use pine nuts or almonds too. Even sunflower seeds or pumpkin seeds work well.

Garlic - fresh garlic cloves are best in pesto.

Extra virgin olive oil - use this generously for delicious pesto

Lemon juice - fresh lemon juice is best but you can use bottled

Red chilli flakes (optional)

Nutritional yeast - (optional) adds savoury flavour in replacement of parmesan cheese in this recipe. Alternatively, you can use hemp seeds or vegan parmesan

Salt and black pepper

Optional - italian seasoning.

How to make Kale Pesto - step by step instructions

In a food processor, add the kale, basil, garlic, nuts, red chilli flakes and nutritional yeast. Blend a few times to grind down to a coarse paste.

Add the lemon juice and oil steadily and continue to blend until the pesto reaches the desired consistency. Season with salt and pepper to taste.

kale pesto sauce ingredients in a blender jar.
vegan kale pesto sauce in a blender jar on the table.
A female hand is holding a spoon of kale pesto with walnuts and basil.
basil kale pesto bowl on a table with a spoon.

Serving Suggestions

Toss through pasta or gnocci. Serve with gluten-free pasta.

Use it in this vegan bruschetta.

Use in this grilled zucchini ribbon salad.

Drizzle over roasted vegetables such as these air fryer cauliflower.

Storage

Store leftover kale pesto in an airtight container or jar and keep in the refrigerator. Use it up within 5 days.

You can also freeze pesto successfully - place in a freezer safe container and freeze for up to 3 months. Allow to defrost at room temperature. Note that this can affect the fresh flavor and taste

walnut kale pesto garnished with finely chopped walnuts and kale.

Other sauces/pesto recipes

Basil sauce

Cilantro Pesto

Creamy Cilantro Sauce

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

basil kale pesto bowl on a table with a spoon.

Vegan Basil Walnut Kale Pesto

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This delicious Basil Walnut Kale Pesto recipe will transform your dishes! It is packed with fresh kale, basil, walnuts and takes only 5 minutes to prepare.
Course Dips & Spreads
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Author Hayley Dhanecha

Equipment

  • 1 Blender

Ingredients

US Customary - Metric
  • 2 cup kale packed
  • ½ cup basil
  • ¼ cup walnuts
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • 1 tablespoon lemon juice lemon zest optional
  • 2 tablespoon nutritional yeast
  • salt and black pepper

Instructions

  • In a food processor, add the kale, garlic, nuts, red chilli flakes and nutritional yeast. Blend a few times to grind down to a coarse paste.
  • Add the lemon juice and oil steadily and continue to blend until the pesto reaches the desired consistency.
  • Season with salt and pepper.

Video

Notes

Use in this Kale Pesto Pasta recipe.
Serve with Air Fryer Smashed Potatoes. 

Nutrition

Calories: 316kcal | Carbohydrates: 5g | Protein: 4g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 19mg | Potassium: 243mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3507IU | Vitamin C: 34mg | Calcium: 101mg | 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.

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Note:- This post was originally posted in January 2016 but I have updated the post since with newer photos and helpful content. The recipe remains the same.

Quick Badam Milk

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I follow my Mum's Badam Milk recipe whenever I want a comforting drink before bed. Badam Doodh is a sweet Indian milk drink made with almonds, sugar, saffron and cardamom. I love it both hot and chilled.

I keep the recipe quick and easy by keeping a jar of homemade Saffron Badam Milk Powder mix in the fridge. Making this milk takes only a couple of minutes whenever the craving hits!

A cup of badam milk on a table next to another cup.
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Skillet Tofu & Black Bean Fajitas

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These Skillet Tofu and Black Bean Fajitas are a smoky, sweet and slightly saucy stovetop fajita filling made with firm tofu, black beans, peppers, onions, tomatoes, lime and fajita seasoning. They’re vegan, super colourful and ready in about 25 minutes, with the black beans making them more filling than plain veggie fajitas.

I usually spoon into warm tortillas with my tropical salsa and coriander, but it's equally good in a fajita bowl.

Tofu fajita in a cast iron skillet next to tortilla.
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Why I Make Fajitas in a Skillet

A skillet is perfect for this recipe because you want the peppers and onions to sear gently without loosing their moisture.

The tofu sits in the pan with the fajita seasoning, black beans and tomato, so it picks up the flavour while still holding its shape.

This is what makes the recipe different from my air fryer veggie fajitas with tofu. The air fryer version is a little drier and more hands-off. This skillet version is saucier and better if you want a warm tortilla filling with black beans.

Hayley's Important Ingredient Notes

Full ingredients with measurements are available in the recipe card below at the end of this post

Tofu

Use firm or extra-firm tofu so it holds its shape in the pan.

I like cutting it into thick strips rather than tiny cubes because it feels more fajita-like. Add the tofu after the peppers, black beans and seasoning are mixed, so it is less likely to break.

For a simple tofu recipe you can use in bowls, wraps or salads, try my crispy air fryer tofu.

Peppers & onions

Slice the peppers and onion into strips. They should soften in the skillet but still have some bite. I do not like them completely floppy here.

Black beans

Black beans make these fajitas more filling and give the skillet mixture a slightly saucy texture.

They also make this recipe feel more like a proper vegan dinner rather than just tofu and peppers in a wrap.

If you love black beans in Mexican-style vegetarian meals, try my sweet potato and black bean quesadilla or espresso black bean tacos.

Fajita Seasoning

I usually adapt from this homemade fajita seasoning recipe or sometimes use a shop-bought mix for convenience.

A homemade mix gives you more control over the salt and chilli, but a packet is absolutely fine when you want dinner quickly.

I use similar smoky, chilli-led flavours in my air fryer cheesy potatoes and mexican air fryer roasted peanuts.

Tomato puree or crushed tomatoes

This helps the seasoning coat everything. I prefer passata or crushing tinned tomatoes. I find that tomato paste would probably be too thick but you could thin it out with water first before adding to the pan.

Lime and coriander

I add these at the end so the flavour is retained. Adding coriander early will make it wilt!

The lime wakes up the beans and tofu, and the coriander makes the whole skillet taste fresher.

tofu and fajita vegetables garnished with fresh cilantro.

How to make Tofu Fajitas

Slice the onions and peppers into thin strips. Slice the drained extra-firm tofu into thick strips. 

Heat a skillet on medium-high heat and add a little bit of oil. 

Tip in the sliced onions and peppers and sauté until just softening.

Sliced red and yellow peppers and onions in a cast iron skillet.
  1. Soften the peppers and onions: Heat oil in a skillet, then add the sliced peppers and onions. Cook until they just start to soften, but still have colour and bite.
fajita spices and black beans mixed with onion and peppers in a skillet.
  1. Add the beans and seasoning: Add the fajita seasoning, black beans, tomato puree or crushed tomatoes, and salt. Mix well so the vegetables and beans are coated.
tofu strips added to the fajita veggies in the skillet.
  1. Add the tofu strips: Add the tofu strips and stir gently. Try to keep the tofu in larger pieces rather than breaking it into the mixture.
tofu black bean fajitas in a cast iron skillet garnished with fresh cilantro leaves.
  1. Finish with lime and coriander: Cook until the tofu is hot and the filling looks saucy. Finish with lime juice and fresh coriander.

Another option is to first pan-fry the tofu, remove, cook the veggies and then tip the tofu back into the pan. This is only if you prefer crispy tofu.

Tips For Success

  • Use firm tofu. Soft tofu will break too easily.
  • Cut the tofu into thick strips. They hold together better in the skillet.
  • Do not overcook the peppers. They should still have a little bite.
  • Add the tofu gently. Stir carefully so the strips do not break.
  • Let some tofu touch the pan. This helps it pick up a little colour.
  • Use enough seasoning. Tofu and beans both need flavour.
  • Finish with lime. It makes the filling taste brighter.
A cast iron skillet of tofu black bean fajitas placed on the table next to a small bowl of cilantro.

Suggested Serving Ideas

I like to serve the skillet filling in warm tortillas with something fresh, something creamy and a squeeze of lime.

For toppings, try mango pico de gallo, a tropical mango avocado salsa, fresh strawberry avocado salsa or creamy cilantro sauce. You can also use yogurt garlic sauce if you want something cooling.

For a more filling meal, turn the fajitas into a bowl with mexican cilantro lime rice, avocado, salsa and extra coriander. You could also add mango avocado black bean salad on the side if you want something fresh, colourful and still in the same flavour family.

For sides, try air fryer carrot fries, air fryer avocado fries, or air fryer corn on the cob.

When I'm making a snacky party-style spread, I serve the fajitas with tortilla chips and this exciting cranberry jalapeno cream cheese dip.

To finish the meal, I’d go for a cold mango mocktail, cardamom mojito mocktail or saffron and cardamom mexican horchata.

Desserts on theme that I love are fresas con crema or air fryer sweet grilled pineapple.

Tofu black bean fajita filling in a black skillet.

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

Tofu fajita in a cast iron skillet next to warm tortilla.

Skillet Tofu and Black Bean Fajitas

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Smoky skillet tofu and black bean fajitas made with firm tofu, peppers, onions, black beans, tomato, lime and fajita seasoning. Serve in tortillas or as a fajita bowl.
Course Mains
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Hayley Dhanecha

Equipment

  • Skillet cast iron

Ingredients

  • 2 cup firm tofu drained and cut into strips
  • 1 cup onion sliced
  • 2 cup peppers sliced (red and yellow)
  • 1 cup black beans
  • 3 tablespoon fajita seasoning
  • 3 tablespoon oil
  • ¼ cup crushed tomatoes
  • 2 tablespoon lime juice
  • 2 tablespoon coriander
  • salt to taste

Instructions

  • Slice1 cup onion and 2 cup peppers into thin strips. Slice 2 cup firm tofu into thick strips.
  • Heat a skillet on medium-high heat and add 3 tablespoon oil.
  • Tip in the sliced onions and peppers and saute until just softening.
  • Add 3 tablespoon fajita seasoning, 1 cup black beans and ¼ cup crushed tomatoes and salt Mix well.
  • Add the tofu strips and gently stir and allow the mix to cook until the tofu has lightly browned.
  • To finish, squeeze 2 tablespoon lime juice and sprinkle 2 tablespoon coriander.

Video

Notes

Add the tofu after the seasoning, beans and tomato are mixed through. It keeps the tofu from breaking too much while still letting it soak up the fajita flavour.
The filling can be made ahead and stored in the fridge for up to 3 days. Reheat until piping hot before serving.

Nutrition

Calories: 195kcal | Carbohydrates: 15g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 9mg | Potassium: 282mg | Fiber: 5g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 45mg | Calcium: 125mg | 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.

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Gujarati Khichu Recipe (Papdi No Lot)

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Gujarati Khichu is also known as Papdi no Lot or Khichiya papdi lot. This easy and quick snack or side is made with rice flour, green chilies, basic spices and is served hot with peanut oil and pickle masala.

It is naturally vegan and gluten-free.

several pieces of gujarati khichu is placed in a round brass tray and is served with pickle masala and groundnut oil.

What is Khichu

Khichu or khichi is the Gujarati word for steamed dough.

The dough is usually prepared with rice flour, some spices and coriander. It is used to make Khichi na papad or papdi (poppadoms).

In Gujarat, these papad are made during hot summers, are sun-dried and then stored for whole year. They can be either deep fried in hot oil or roasted directly on the naked flame.

This particular recipe, Chokha Nu Khichu, is prepared with rice flour, however it can be prepared with various flours - see variations below.

Rice flour is stirred in boiling water with green chillies, papad khar and spices. Then, thick soft dough is shaped into doughnuts and steamed. Some people like to steam the dough in the tray or thali in the steamer.

Khichu is served hot with peanut oil (the most popular way), or sprinkled with red masala (methia masala) and cilantro.

Khichu has gained much popularity over time. It is served as a snack, farsan or as a side dish part of Gujarati thali in Indian restaurants. It is popular street food of India too.

This Gujarati steamed dish is enjoyed as much as other steamed dishes like instant rava dhokla, muthiya, handvo and khandvi.

Ingredients

khichu or papdi no lot ingredients such as rice flour, chillies, sesame seeds, cumin seeds, ajwain, bicarbonate soda is laid out on a black surface.

Full ingredients with measurements are available in the recipe card below at the end of this post

Rice flour - you will need fine variety of rice flour for this recipe. The fresher the flour is much better as it will effect the taste of this dish.

Green chillies - If you like spicy food use small green thai chillies for this recipe. In Gujarat they are known as lavingya marcha. If your prefer less spicy food use any other green chillies.

Whole spices - cumin seeds and ajwain aka carom seeds for a robust taste.

Sesame seeds - adds a bit of crunch and flavor.

Salt - for the taste.

Baking soda or Papad Khar/kharo to make khichu fluffy and soft.

An authentic gujarati khichu recipe does not contain ginger or garlic.

To be served with:

Peanut oil aka groundnut oil

Red chilli powder/flakes or pickle masala aka methia no masalo

Cilantro / Coriander leaves

How to make Papdi no Lot

Use a ratio of 1 cup rice flour: 2 cup water for a dough that isn't dry or too sticky.

Pour water into a heavy bottom pan.

Add cumin seeds, chillies, sesame seeds, ajwain, salt and soda.

Bring the water to boil.

In a saucepan cumin seeds, chillies and sesame seeds mixed with boiling water to make papdi no lot.
rice flour added to the spiced boiling water in a pan to prepare khichu.
khichiya papdi lot cooling in a pan.
A female hand is showing chokha nu khichu.

Slowly add the rice flour to it. Do not stir the flour, just let the flour absorb the water initially.

After a minute when the water is all absorbed, use a wooden rolling pin to stir the mixture and break up any lumps.

The mixture should be soft and fluffy.

Turn off the heat and allow the mixture to cool slightly.

While the rice flour mixture is cooling, prepare your steamer. Also grease the steaming plate/stand with peanut oil or oil of choice.

Take a small amount of flour mixture, make a small ball and slightly flatten the ball.

Make a small hole in the centre with your thumb or the end of the rolling pin to resemble a doughnut.

Place on the greased tray or stand and steam the flatten rice ball for approximately 15-20 minutes.

You can check for doneness by pushing through a skewer or knife. If it comes out clean the khichu balls are cooked.

Remove them from the steamer.

Garnish with fresh chopped coriander.

Serve with peanut oil, chilli flakes or pickle masala.

uncooked khichu doughnut pieces in a steamer.
steamed papdi no lot in the steamer on a stove.
a close up image of gujarati papdi no lot with sprinkled methia masala and cilantro leaves.

Pro Tips

  • Ajwain seeds are optional.
  • Keep all the ingredients ready before starting to make khichu as you will have to work fast with this recipe.
  • You need to make Khichu with a fresh good variety of rice flour, so not use coarse rice flour for it. If your flour is old, you may need more water so add a tablespoon at a time to the rice flour mix.
  • Ensure to boil the water sufficiently to allow the flavour from the spices to be extracted.
  • Do not immediately mix the flour with the boiling water, allow it to naturally absorb. Once it has, you can then use a wooden spoon or rolling pin to break up any lumps.
  • You can skip the steaming method and cook the mixture directly in the pan. You will need to add 1:1.5 flour to water ratio for this. Allow the mixture cook  on a very low heat about 15-20 minutes and then shape and serve. You may need to pour in oil to prevent the dough sticking to the pan.

Serving Suggestion

Serve khichu with groundnut oil and methia masala to enjoy it the traditional way.

Why not try this Green Chutney or Gujarati Garlic Chutney for something a bit different.

Storage

You can store leftover papdi no lot in the fridge, simply place in an airtight container and eat within 2 days. Note that it is best eaten fresh.

You can also freeze khichu successfully. Place in freezer safe containers for up to 3 months.

To reheat, I recommend steaming the khichu again in a steamer. You can also place on a microwave safe dish, cover with a wet towel and microwave in short bursts.

papdi no lot pieces served on a vintage plate achar masala.

Other Gujarati Snacks Recipe

Methi Makai Na Vada

Batata Vada

Dudhi Muthiya

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

papdi no lot pieces served on a vintage plate achar masala.

Khichu (Papdi No Lot)

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Gujarati Khichu, a popular savoury dish, is also known as Papdi no Lot or Khichiya papdi lot. This easy and quick snack or side dish is made with rice flour, green chilies, basic spices and is served hot with peanut oil and pickle masala.
Course Appetizer, Side Dish, Snacks
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Author Hayley Dhanecha

Equipment

  • 1 pan
  • 1 Rolling Pin or wooden spoon
  • 1 Steamer

Ingredients

  • 1 ½ cup rice flour
  • 3 cup water
  • 2 tablespoon green chillies
  • 1 tesaspoon cumin seeds
  • ¼ teaspoon carom seeds ajwain (optional)
  • ¼ teaspoon baking soda
  • 1 tesaspoon salt
  • 1 tablespoon cilantro coriander

Instructions

  • Pour water into a heavy bottom pan.
  • Add cumin seeds, chillies, coriander, sesame seeds, ajwain, salt and soda.
  • Bring the water to boil.
  • Slowly add the rice flour to it. Do not stir the flour, just let the flour absorb the water initially.
  • After a minute when the water is all absorbed, use a wooden rolling pin to stir the mixture and break up any lumps.
  • The mixture should be soft and fluffy.
  • Turn off the heat and allow the mixture to cool slightly.
  • While the rice flour mixture is cooling, prepare your steamer. Also grease the steaming plate/stand with peanut oil or oil of choice.
  • Take a small amount of flour mixture, make a small ball and slightly flatten the ball.
  • Make a small hole in the centre with your thumb or the end of the rolling pin to resemble a doughnut.
  • Place on the greased tray or stand and steam the flatten rice ball for approximately 15-20 minutes.
  • You can check for doneness by pushing through a skewer or knife. If it comes out clean the khichu balls are cooked.
  • Remove them from the steamer.
  • Garnish with fresh chopped coriander.
  • Serve with peanut oil, chilli flakes or pickle masala.

Video

Notes

Use the same measuring vessel when measuring the rice flour and water to get equal ratios. 
Scroll through the post above for helpful recipe tips.
Serve with Masala Chai , pickle masala and groundnut oil.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 133mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg

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.

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Note:- This post was originally posted in September 2012 but I have updated the post since with newer photos and helpful content. The recipe remains the same.

Chilli Paneer Dry (Sakoni Style)

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This delicious Chilli Paneer is a copycat of the Sakoni restaurant version. Chilli Paneer is a popular Indo-Chinese dish made with paneer cubes, green bell pepper and fresh chillies with a soy sauce gravy. It's a flavourful dish that's perfect as an appetizer, side or main.

chilli paneer served in a brown bowl on black slate.
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