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15 recipes

Chalo kuch meetha khaaye..

Be it any special occasion or any festivals, celebrations are incomplete without sweets in India. From sweets like Atta Ka Sheera, which can be made in few minutes to elaborate preparations like Gulab Jamun, we have a large collection of Indian mithai to choose from, and there is always a right one for everyone. For some sweets are a part of the daily meal, for some they are cravings and for some, it might be their comfort food.

Imartis which are similar to Jalebi is a hot-seller on roadside shops and is a popular sweet served at weddings and chaat parties. It is even made during special occasions like Holi and Raksha Bandhan. Deep-fried malpuas, dipped in sugar syrup and served with creamy rabri are surely loved by everyone.

My favorite comfort sweets are the golpapdi and shrikhand. Golpapdi is a traditional Gujarati sweet made by roasting whole wheat flour and adding jaggery and other ingredients like cardamom powder and poppy seeds which enhances the taste and aroma. Shrikhand is a simple mithai made by flavoring hung curd. It is sweetened with powdered sugar or natural sweeteners like fresh fruit purees.

Quick Mithai Recipes

Gone are those days when women used to slog in the kitchen for hours to make traditional mithais. You can now cook them in a microwave within a few seconds and they taste no different! Here are few of my favorite recipes which are quick and easy to prepare and will help you to create delights when you have a major sweet tooth craving.

1. Sooji Ka Halwa

2. Doodhi ka Halwa

3. Microwave Coconut Barfi

 

Happy Cooking!

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atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | atte ka malpua recipe is a fascinating Indian sweet recipe with fabulous texture and flavour. Learn how to make Rajasthani malpua. To make atte ka malpua, combine the sugar and 1 cup of water in a deep non-stick pan and cook on a medium flame for 3 minutes, while stirring continuously. Transfer the mixture into a deep bowl and allow it to cool completely. Once cooled, add the crushed peppercorns, fennel seeds, whole wheat flour and ¼ cup of water and mix well using a whisk. Keep aside. Heat the ghee in a broad non-stick pan, pour a ladleful of the mixture into the hot ghee 1 at a time and deep-fry on a high flame till golden brown in colour from all the sides. Repeat step 4 to make 14 more malpuas. Serve immediately. Rajasthani malpua is just what you need to warm your heart on a cold, winter’s day. It is not surprising then that this is a traditional favourite in Rajasthani households, especially during the unrelenting winter days. You will also find it astonishing that with the use of minimal ingredients, which are easily available in our house, can be crafted into such an irresistible dessert. The smell of sugary, spicy whole wheat batter deep-frying in ghee, especially the prominent accents of fennel and pepper, is enough to make one drool! Remember that you have to only melt the sugar in water and make a sugar syrup. We do not need one or two thread consistency sugar syrup in this mithai. So cook the sugar for the said time only. This Indian sweet recipe is often teamed up with rabdi – another Indian sweet made by simmering milk till it thickens and is made sweet by the addition of sugar. Further, elaichi powder and nuts are made to give it a richer flavour and taste. Tips for atte ka malpua. 1. At step 1, keep stirring the sugar syrup continuously so as to avoid it sticking to the pan. 2. After making the batter, ensure it is lump free. 3. To get perfectly round and crispy malpuas, make sure the ghee is piping hot before ladling the batter into it. Enjoy atte ka malpua recipe | easy wheat flour malpua | Rajasthani malpua | Indian sweet recipe | with step by step photos.

golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with amazing 16 images. golpapdi recipe is a traditional Gujarati sweet dish prepared with whole-wheat flour and jaggery. Gujarati gol papdi is one of the quickest sweet to prepare and also this wheat flour based sweet is easier to prepare than any of the other traditional Gujarati sweets. The texture of golpapdi is not like kaju katli or a barfi, it is quite crumbly yet melt in your mouth texture. The texture is derived by addition of ghee. Gujarati gol papdi is made with the most basic Indian sweet ingredients and I am also sure that each ingredient used in the recipe is definitely available in every Indian household pantry. The recipe is hassel-free and quite easy to prepare yet you need to be a little patient while preparing gol papdi. Also, before adding the jaggery to the golpapdi make sure to turn the flame off as you do not want to boil the jaggery and reach one string consistency. That will make the sukhdi hard and chewy. Add more or less jaggery as per your taste. Make sure to chop the jaggery or grate it as it will melt faster. Store sukhdi in an air-tight container. Traditionally sukhdi is eaten during the winters as it provides your body with warmth. I usually have gol papdi made and stored which helps kill the craving of sweets. Since golpapdi does not have too much ghee and is trouble-free to prepare, you can even make it often as an evening snack. In the winters, you can also add edible gum (gaund) to this golpapdi recipe as done in many states of Gujarat. Learn to make golpapdi recipe | Gujarati gol papdi | gur papdi | sukhdi | with detailed step by step recipe photos and video below.

coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava | with 15 amazing images. Richness oozes out of very spoonful of this divine coconut rava sheera mithai. With the creamy taste of not just coconut but coconut milk too, the coconut sheera has a good dose of semolina and crumbled mawa for added volume, and a dash of nuts for an exciting crunch. coconut sheera is made by sautéing rava on a tava, then adding coconut, almonds, raisins, sugar and coconut milk which is then cooked on a medium flame for 7 to 8 minutes. To that we add some cardamom powder and mava which is then cooked for 2 minutes to make the rich nariyal sheera. Sweetened aptly with sugar and flavoured by classic Indian spices, this coconut sheera with mava is perfect for any special occasion. I would like to share some important tips to make the perfect coconut rava sheera. 1. Sauté rava on a medium flame for 7 minutes or till it turns light brown in colour and aromatic.Stir occasionally so the rava does not stick to the bottom of the pan. Also, it helps in cooking evenly and not just browning. 2. You can add other dry fruits like cashew nuts, pistachios can also be added for crunch to nariyal sheera. Enjoy coconut sheera | coconut rava sheera | nariyal sheera | coconut sheera with mava with detailed step by step photos and video below.

moong dal halwa recipe | Rajasthani traditional moong dal halwa | authentic moong dal halwa | with 21 amazing images. moong dal halwa is a classic recipe that is relished throughout Rajasthan during the winter months, as it is supposed to keep the body warm and protect it from the bitter winter cold. Rajasthani traditional moong dal halwa is considered to be auspicious, and is often prepared during Holi , Diwali and weddings too. moong dal halwa is an Indian dessert recipe which is very famous North-Indian recipe and is made with yellow moong dal. This authentic moong dal halwa is known for its intense labor but every bit of effort put into making this recipe is worth it. moong dal halwa is rich and melts in your mouth. It takes a long time and lots of patience to sauté the dal and prepare the Rajasthani moong dal halwa and it will probably require a little extra ghee too! However, the outcome is worth every minute of extra effort you put into it. Notes and tips on moong dal halwa recipe. 1. To make moong dal ka halwa, pick and clean yellow moong dal. Transfer them in a bowl, add water and soak the yellow moong dal. Cover with a lid and soak for 3 hours. If you are in haste then soak the moong dal in hot water. Soaking is important as it swells and doubles in size and softens the moong dal. 2. After 3 hours, drain moong dal very well. If there is a lot of water, moong dal sheera will take longer time to cook so ensure you drain well. 3. Blend to a coarse paste and keep aside. Keep checking the mixer while blitzing and stop when the moong dal is coarse and not smooth. 4. Cook on a medium flame for 23-25 minutes, while stirring continuously. It is very important to stir continuously to ensure even cooking and preventing the dal from sticking to the pan. While you are roasting the moong dal keep pressing it down with your spatula for proper cooking. My mother makes moong dal halwa in a large quantity during Diwali days and we store it in the refrigerator for several weeks. Just add a little milk to the authentic moong dal halwa before reheating it. Also, there are no short cuts to make this moong dal halwa recipe, make sure you follow each and every step properly. Make sure to add good quality ghee as ghee inherits good taste in the halwa. Learn to make moong dal halwa recipe | Rajasthani traditional moong dal halwa | authentic moong dal halwa | with detailed step by step recipe photos and video below.

kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with 26 amazing images. kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda is a rich Indian sweet which is often enjoyed at festivals across the country. Learn how to make kesar mawa peda. To make kesar peda, combine the saffron and milk in a small bowl, mix very well and keep aside. Put the mawa in a hot broad non-stick pan and cook on a medium flame for 7 to 8 minutes, while stirring continuously. Transfer the mixture into a thali, spread it evenly and keep aside to cool for 20 minutes. Add the sugar, cardamom powder and saffron-milk mixture and mix gently with hands. Cover with a cling wrap and refrigerate the mixture for 30 minutes. Mix well and knead into a dough. Divide the mixture into 16 equal portions and shape each portion into a flat round of 376 mm. (1½”) diameter. Place a few saffron strands on each peda and press down gently. Again cling wrap and refrigerate for 6 hours or till the pedas are firm. Serve or store the kesar peda in an air-tight container and refrigerate. Instant kesar peda has a characteristic opulence about it, with the dominant flavours of saffron and cardamom lacing the intense richness of mava. By using readymade mava we have brought down the cooking time required to make this traditional mithai. You still have to plan ahead when you want to prepare this, as it requires 6 hours of cooling. To get the perfect colour of quick and easy peda recipe recipe like the ones available in the market, choosing and buying a good quality of saffron is a must. If you wish, you can also add 1 to 2 drops of edible yellow food colour. This traditional kesar mawa peda charm is sure to please every generation of Indians! Make in advance and sit back and enjoy with your friends and family after a hearty meal and take back sweet memories. Tips for kesar peda. 1. Store kesar peda in an airtight container in the fridge. Stays good for stays for 2 days. We have kept some foil at the base to prevent the peda from sticking to the box. 2. Roll each portion into a ball. Then flatten it slightly in between your palms. Shape each portion into a round flat 376 mm. (1½”) diameter circle. You can make a criss cross pattern on the instant mava peda with the help of a knife, fork or thread to make it look good. 3. Mix gently with your hands and our mixture for Kesar Peda is ready. Mixing gently with your hands is important else the ghee from mawa can separate out. 4. Add 1/2 cup powdered sugar. We are using powdered sugar as this will spread evenly through the peda. You can increase or decrease the quantity as per your preference. 5. Cover with a cling wrap. Refrigerate the Kesar Peda mixture for 30 minutes. This makes the process of shaping the pedas easier. You can also try your hand at other saffron based treats like the kesar pista biscuit and Kesari Milk. Enjoy kesar peda recipe | instant kesar peda | quick and easy peda recipe | kesar mawa peda | with step by step photos.

til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with 20 amazing images. til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe is a famous Indian sweet most known for its crunchiness and made during the festival of Makar Sankranti in India. Learn how to make til dry fruit gud chikki. To make til and dry fruit chikki, heat a deep non-stick pan, add the sesame seeds and dry roast on a medium flame for 5 to 6 minutes. Remove and keep aside. In the same deep non-stick pan, add the almonds and pistachios and dry roast on a medium flame for 1 minute. Remove and keep aside. Heat the ghee in the same deep non-stick pan, add the jaggery, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Add the roasted sesame seeds, almonds and pistachios and mix very well. Immediately transfer the entire mixture on the back side of the greased thali or a smooth greased stone surface. Roll it out thinly into a 200 mm. (8”) diameter circle using a greased rolling pin. Cut it into 13 mm. X 13 mm. (½’’×½’’) square pieces using a sharp knife. Allow it to cool completely. Serve or store in an air-tight container and use as required. A tasty and energy-dense bar - dry fruit til chikki, which you ought to carry around in a small box in your handbag, if you tend to feel tired often! Nutritious jaggery replaces sugar in this wonderful chikki, while iron-rich til imparts a nice texture and intense aroma to it. Suitable for all age groups, this chikki is quite handy to carry around in a dabba to school or office. Rich in nutrients like protein and iron this til dry fruit gud chikki will beat fatigue and satisfy your sweet tooth in one shot. The quantity of ghee used in this recipe is very less, thus this is a good option to satisfy your sweet tooth. Minute amounts of ghee in diet help in lubricating the joints and help in the absorption of fat soluble vitamins like vitamin A, D, E and K. The almonds in crispy til dry fruit chikki Sankranti recipe are rich in vitamin E and antioxidant flavonoids which helps reduce inflammation in the body and protect the heart. Almonds is an extremely rich source of MUFA (mono unsaturated fatty acids) which improves your overall heart health. This chikki can be enjoyed by heart patients in small quantities occasionally. If you are serving this til and dry fruit chikki to kids, use a sharp cookie cutter to shape this chikki into interesting forms. Alo try other chikkis like Mixed Til Chikki, Oats and Walnut Chikki and Peanut Chikki. Tips for til and dry fruit chikki. 1. Ensure to keep stirring continuously while dry roasting to prevent the seeds at the bottom of the pan from burning. 2. Be very quick at every stage of this recipe because if the ingredients are slightly overcooked, you will not get the perfect texture or you might get a slight burnt after-taste. 3. Roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. 4. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Enjoy til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with step by step images.

quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai | with 18 amazing images quick kalakand or instant kalakand is a very popular Indian mithai. We make this quick kalakand by taking paneer, milk powder, fresh cream and sugar and cooking it on a medium flame till the mixture thickens. Cool and then your kalakand mithai is ready. Kalakand is an all-time favourite that has stood the test of time and tide! From its origins in northern India, its popularity has become pan Indian – why global too, as it is not uncommon to find this luscious, milky mithai in Indian stores across the world. Here is a Quick Kalakand, which will help you work out the same magic in your own kitchen albeit consuming much less of your time and effort. The key to this quick but tasty version is the right ingredients in the right proportions, cooked for just the right time. You must however allow for a few hours’ setting time. Also, ensure that you use a plate that is slightly deep, like a dhokla thali, to set this sweet as Kalakand is usually served in chunky pieces and not flat ones like barfi. Enjoy how to make quick kalakand | instant kalakand | kalakand sweet | kalakand made with paneer | indian mithai recipe with detailed step by step photos and video below.

baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours is a radically different dessert, which will take your party by storm! Learn how to make mishti doi in 2 hours. To make mishti doi, you need only 3 ingredients – thick curds, fresh cream and condensed milk. Combine all the ingredients and whisk very well. Pour equal quantities of the mixture into 4 individual oven safe bowls. Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes. Cool, refrigerate and serve. Mishti Doi is a Bengali style creamy dessert in which curd is complemented by the rich milky taste and pleasant sweetness of condensed milk. This turns into a beautiful dessert. The unique process of baking and then chilling intensifies the flavour and also the mouth-feel of this mishti doi with condensed milk. Tips for Bengali sweet yoghurt. 1. Use thick curd only so the dessert sets well. 2. Use readymade fresh cream only and not homemade cream. 3. Do not forget to add water in the aluminium tray put in the oven to bake. 4. Refrigerate it and serve to enjoy its true flavours. 5. Use oven-proof serving bowls only. Since it’s a set dessert you have to serve in the same bowl. Fresh Fruits Stuffed Rasmalai, Lebu Sandesh, Orange Chennar Payesh, Rasmadhuri , Rasmalai and Rose Sandesh are a few other Bengali sweets that are sure to complement your party's dessert platter. Enjoy baked mishti doi recipe | Bengali sweet yoghurt | mishti doi with condensed milk | mishti doi in 2 hours.

Imarti, known in some places as Amriti, is an amazing mithai from Uttar Pradesh. A smooth batter of urad is piped out of a cloth bag to make nice, ring-shaped tubes, which are cooked in ghee till crisp and then dipped in sugar syrup. It takes a bit of practice to pipe the batter directly into the ghee, but you will soon get the hang of it. Moreover, it is completely worth the effort because homemade Imartis, served warm and fresh, are so yummy that you and your family will totally savour the experience! Whether it is Holi Diwali or Raksha - Bandhan serve these homemade Imartis and make the occasion all the more special.

Maharashtrian shrikhand recipe | Gujarati shrikhand | with 20 amazing images. shrikhand is a traditional Maharashtrian dessert made from hung curds, powdered sugar, saffron, elaichi and a bit of milk. Very popular in Gujarat, Gujarati shrikhand is had with pooris. Maharashtrian shrikhand is a magical transformation of simple curds into a delicacy, by a simple procedure. It involves no cooking and is a standard feature of sunday meals,, festive menus as well as faraal foods! Notes on Maharashtrian shrikhand recipe. 1. Using thick curd gives a creamier shrikhand. Make sure to use fresh curd and not a sour one or else the shrikhand will be sour. 2. Hang this dahi, preferably in a cool place, over a bowl, and let it stay that way for at least 2-3 hours. This is to remove the whey from the dahi. This whey (liquid) is what makes the curd loose and watery. Once removed, the curd will be super thick and creamy. 3. If your curd is not thick, you might have to keep it hanging for longer. Some people even hang it overnight. 4. Rub the saffron strands into the milk till it dissolves. This is what will give the color and flavor to this Maharashtrian Shrikhand. ?Keep aside for 5-10 minutes for the color to come. 5. We will finally add cardamom to this. Kesar and elaichi together is one of the best combinations for Indian sweets. These spices, combined with hung curd and sugar, make an irresistible Gujarati Shrikhand Things get even easier as Gujarati shrikhand can be made in advance and stored in the freezer for close to 15 days. Use fresh curds for best results. Enjoy how to make Maharashtrian shrikhand recipe | Gujarati shrikhand | with detailed step by step photos below.

coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with 14 amazing images. This kopra chikki Indian recipe is quite unique in its flavour and texture. It is thinner than most other chikkis, has an exhilarating crispness, and the rich flavour of coconut and jaggery. Here is a detailed step-by-step recipe that shows you how to make coconut chikki at home. This Lonavala style coconut chikki makes use of desiccated coconut. It is easily available in the market and also known as sukha grated nariyal. The chikki made with this nariyal is also less brittle and slightly soft to be enjoyed by senior citizens who often have chewing problems. To make coconut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the desiccated coconut and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place. While peanut chikki is more common during Sankrant, this kopra chikki with jaggery is also quite famous. Most of us on returning from Lonavala love to pack this chikki to enjoy this crunchy sweet for days after our outing. Try making it at home. It takes less than 20 minutes. Tips for coconut chikki. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. Be very quick while cooking jaggery, as it tends to burn quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Rolling immediately is also important. You may have to bear little heat, but once it cools down rolling is not possible. Enjoy coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with step by step photos.

Grapefruit is a wonderful ingredient, with its unique, inimitable taste and beautiful pinkish hue. The flavour of grapefruit is very rare as it combines tanginess, tartness and a mild sweetness, which is sure to tickle your taste buds! In this amazing salad, grapefruit comes together with orange and mint leaves, dressed in a lovely orange sauce. The peppy flavour of mint is a perfect match for the tanginess of this salad, and the result is awesome. Refrigerate the Orange, Grapefruit and Mint Salad for at least an hour before serving. If you like fruits in your salad check out our section of Fruit Based Salads that are made using fruits, or a combination of fruits with vegetables and pulses.

gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa | gajar ka halwa in microwave is a beautifully encompassed Indian dessert which is perfect in terms of texture, flavour and aroma. Learn how to make quick microwave carrot halwa. To make gajar ka halwa in microwave, heat the ghee in a microwave safe bowl and microwave on high for 15 seconds. Add the carrot, mix well and microwave on high for 2 minutes. Add the milk, sugar and khoya, mix well and microwave on high for 12 minutes, while stirring every 2 minutes. Add the cardamom powder and mix well. Serve warm. At restaurants, mithai shops, parties and weddings, gajar halwa is a wonderful addition to the spread, as nobody has enough grit to resist it! Indeed, the unique juicy texture of this microwave gajar ka halwa with khoya, its balanced sweetness and innate richness make it totally irresistible. Now, we share a magical procedure to make this awesome mithai within minutes using the microwave oven. The carrot halwa microwave recipe shows you how to use the right ingredients in the right proportions and cook them in the right way, to whip up your favourite sweet in a jiffy. Check out for many more irresistible Microwave Desserts. The addition of mawa / khoya in quick microwave carrot halwa, reduces the cooking time and lends the perfect texture to this Indian mithai. This quick fix recipe is worth trying when red carrots are in season during the cold months of winter. Addition of cardamom powder is this mithai balances the flavours and makes it more luxuriant. Serve microwave gajar ka halwa with khoya warm as it is or with a dollop of Vanilla Ice-cream. Tips for gajar ka halwa in microwave. 1. Ensure to grate the carrot thick as they tend to shrink in size after cooking. 2. Grate the mawa before adding, so it cooks and uniformly blends with the carrots. 3. Remember to stie every 2 minutes while cooking at step 3, else the carrots will burn and not cook uniformly. 4. Since it is a microwave recipe, we suggest you serve this carrot halwa immediately and avoid re-heating it. Enjoy gajar ka halwa in microwave recipe | microwave gajar ka halwa with khoya | carrot halwa microwave recipe | quick microwave carrot halwa.

sooji ka halwa recipe | suji ka halwa in microwave | banana rava halwa | Indian sooji halwa in 15 minutes | with 23 amazing images. sooji ka halwa recipe | suji ka halwa in microwave | banana rava halwa | Indian sooji halwa in 15 minutes is a quick fix Indian mithai. Learn how to make suji ka halwa in microwave. To make sooji ka halwa, combine the milk, sugar and 1¾ cups of water in a deep microwave-safe bowl, mix well and microwave on high for 5 minutes, stirring once after 2 minutes 30 seconds. Keep aside. Put the ghee in another deep microwave-safe bowl and microwave on high for 15 seconds. Add the semolina, mix well and microwave on high for 3 minutes, while stirring once after every 1 minute. Add the milk-water mixture and banana, mix well and microwave on high for 5 minutes, while stirring once after every 1 minute 30 seconds. Add the cardamom powder and mix well. Serve immediately. A super tasty dessert ready in minutes, made using the microwave oven, and using everyday ingredients! You will enjoy the strong taste of banana and its creamy texture in this lovely banana rava halwa. To make this Indian sooji halwa in 15 minutes you just need to keep the ingredients ready and cook it just before serving. This desi sweet delight is a perfect mix of elegance and pleasure. Enjoy this suji ka halwa in microwave hot and fresh, to get the best experience. You can garnish it with some slivered almonds for a richer taste and texture. Serve this halwa for festive occasions like Diwali, Ganesh Chaturthi and Raksha Bandhan. Tips for sooji ka halwa. 1. Ensure the banana you buy for this halwa is fully ripened. 2. Mash the banana just before use, else it might discolour due to oxidation. 3. Use of full fat milk or buffalo’s milk is a must for this halwa. 4. Serve it immediately to enjoy its texture and flavour. Enjoy sooji ka halwa recipe | suji ka halwa in microwave | banana rava halwa | Indian sooji halwa in 15 minutes | with step by step photos.

chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | with 31 amazing images. chhanar malpua is a delicious and easy-to-make dessert that is sure to please everyone. Learn how to make chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua | Rajasthani chenna malpua is a delicious and sweet Indian dessert made from cottage cheese (chhena), sugar, and spices. It is a popular dish that is often served during festivals and special occasions. This recipe is for a traditional chenna malpua, but you can also experiment with different flavors and toppings. For example, you could add cardamom, saffron, or rose water to the batter. chenna malpua is made with a batter of chenna (milk curds) and sugar, and is fried until golden brown. The malpuas are then soaked in a sweet syrup and garnished with nuts. Tips to make chenna malpua: 1.You can use cow milk also to make the chenna at home. 2. Instead of making chenna you can use readymade paneer to make this chenna malpua. 3. Make sure the sugar syrup should be warm so the malpuas get evenly soaked. 4. You can shallow fry these malpuas in ghee also. Enjoy chenna malpua recipe | Rajasthani chenna malpua | chhanar malpua |

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