Makhana is a wonderful ingredient, much loved by youngsters and elders alike. Its dainty appearance and unique texture makes it appealing to even kids. Khoya Makhana is an exotic preparation of makhana, with the captivating flavour of ghee. The makhanas are deep-fried in ghee and cooked in a rich gravy, which has the tangy flavour of tomatoes and curds, the intense flavour of Indian spices and spice powders, and the luxuriant texture of crumbled mava. Khoya Makhana is an elaborate dish fit to be served on special occasions.

The Anjeer Barfi has everything that a mithai ideally should have – rich mouth-feel, lingering flavour and enticing aroma! The best part, however, is that, it is very easy to make. Provided you have a few hours on hand to let the mithai set, this one is a no-brainer. Proper proportions of anjeer, mava, nuts and other ingredients ensure that this sweet takes less than 10 minutes to cook! Yet, it is so exotic that it is one of the first sweets you should consider preparing for a grand festive Occasion .

The mushy sweetness of cooked apples and the crunchy nuttiness of walnuts are a made-for-each-other match. Here, this admirable duo comes to you in the form of a tasty Apple Halwa prepared with sautéed apples, mawa and milk cooked with sugar and walnuts. While this gives the perfect flavour and texture, a dash of vanilla imparts an aroma that kids cannot resist. You could prepare this as an after-school tiffin for your kids, or as an anytime treat for your whole family, but make sure you serve it within an hour or preparation after which the flavours tend to wane.

Here is a traditional Hyderabadi delicacy, which is served at weddings and other grand functions. This unique kheer is made with lauki but you will never be able to guess that when you taste it! Cooked with milk and mawa, and garnished with nuts, the lauki kheer has a fabulously rich mouth-feel and even richer flavour! Rasgullas add another interesting dimension to this amazing dessert, while a tinge of rose adds to its irresistible appeal. The Hyderabadi Lauki Kheer with Mini Rasgullas tastes best chilled, so you can prepare it in the afternoon, refrigerate it and serve it after dinner. Make sure you grate the bottle gourd just before adding it to the milk to avoid discolouration. Try other lauki recipes like Doodhi ka Halwa and Budijaw, Burmese Doodhi Snack .

ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with 25 amazing images. ker aur kismis is a sweet and sour traditional Rajasthani sabzi. Learn to make ker aur kismis with khoya. A simple but superbly flavoured Rajasthani ker aur kismis sabzi. Ker (desert berries), raisins and khoya (mava) are mildly spiced, so as to retain the delicate flavour of the ingredients. Prepare ker aur kismis as close to serving time as possible. Serve ker aur kismis with khoya immediately with bajra or makai rotis. Enjoy ker aur kismis recipe | Rajasthani ker aur kismis sabzi | ker aur kismis with khoya | with step by step photos.

lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step images. lavang latika is a mithai that perfectly exemplifies the opulent side of Indian cuisine. Learn how to make lobongo latika. Rich and aromatic, Lavang Latika is a famous Bengali sweet made after Durga Pooja. The fragrance of fried latika is sure to lure anybody. When time permits make this authentic mithai made with khoya, rich nuts and a touch of saffron. Covers made of plain flour dough are packed with a succulent mixture of mawa and nuts, deep-fried and soaked in sugar syrup before serving to make this traditional Indian lavang latika mithai. To make lavang latika, first make the sugar syrup by combining sugar and water and cooking for 20 minutes. Then divide dough and stuffing into 12 equal portions. Roll out one portion of the dough into 125 mm. (5”) diameter circle. Put a portion of the filling into the center and fold two sides overlapping each other. Overlap the remaining two sides to form a book fold and seal it using a little water and a clove. Repeat steps to make 11 more lavang latika’s. Heat the ghee in a deep non-stick pan on a medium flame, deep-fry a few lavang latikas on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Just before serving, re-heat the sugar syrup on a slow flame for a few seconds. Put the deep-fried lavang latika’s in it, mix gently and allow it to soak for 10 to 15 minutes. Drain them lightly. Serve lavang latika warm garnished with saffron strands. The rich aroma of Indian spices envelopes the home when the Bengali labang latika is served with love to friends and visitors, and joy fills their hearts when they bite into this delicious treat. Tips for lavang latika. 1. Fry the latika on a slow flame so they cook well from inside as well. 2. Remember to re-heat the sugar syrup before adding the fried latika so they soak the syrup well. 3. This sweet tastes best when served warm. Rasgulla, Mishti Doi, Lebu Sandesh and Chum Chum are other popular Bengali sweets. Enjoy lavang latika recipe | Bengali labang latika | traditional Indian mithai | lobongo latika | with step by step photos.

A little smartness is all it takes to make traditional favourites easily at home. Malai Barfi, for instance, can be made quite speedily and easily at home by using readymade mava. While the mithai does require a day to cool, you can eliminate the many back breaking hours of work in the kitchen by using this foolproof recipe. So go ahead and prepare homemade Malai Barfi and serve them to your family and friends with a real, relaxed smile on your face.

Rich and easy are terms that are not easily associated together, but you will be surprised to find that this recipe is absolutely fuss-free yet fascinatingly rich! This creamy and nutty ladoo, made with mawa, paneer, dry fruits and nuts is very easy to make and involves no cooking. It is more of mixing, shaping and refrigeration. Chilling the Nuts Khoya Ladoo is very important because it makes them nice and firm. You will also enjoy the mild hint of cardamom in this recipe, which sharpens the rich dairy taste. You can also try other interesting sweets like Walnut and Cashewnut Balls , Rocky Road Popcorn Balls and Chocolaty Balls .

mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with 56 amazing images. mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet is a famous Indian mithai most often made during Holi and Diwali. Learn how to make mawa gujiya. Gujiya is a traditional sweet made with fresh coconut. With time it has just got even more luxurious! Try this version of Karanji, which features a stuffing of mawa perked up with myriad nuts and dried fruits. You will also love the rich, milky aroma, the softness of the mawa and the crunch of the nuts in this delectable mithai - mawa gujiya. To make mawa karanji, combine plain flour, ghee and salt in a deep bowl, mix well and knead into a firm dough using enough water. Cover the dough with a lid and keep aside for 10 minutes. Combine the mawa, raisins, almonds, pistachios, sugar, cardamom powder and saffron in a deep bowl and mix well using your hands. Divide the dough and stuffing into 12 equal portions and keep aside. Roll out a portion of the dough and place a portion of the stuffing in the centre, fold it over to make a semi-circle and press the sides well. Twist the sides of the karanji inwards to form pleats. Heat the ghee in a deep non-stick kadhai and deep-fry a few karanjis at a time, on a medium flame, till they turn golden brown in colour from all the sides. Serve immediately or cool completely and store. Indian khoya gujiya is a perfect recipe to add to your Diwali plans, as its richness gels with the festive melee. Every Maharashtrian house has a tradition of making these fried gujiya Diwali sweet and sharing with their friends and relatives during this festival. While the pinching of the sides of the mawa karanji is an art to be learnt and mastered, it is not so difficult too. Follow the exact procedure given and within one or two trials you will be happy to have learnt to make it. Tips for mawa karanji. 1. Make slivers of almond and pistachio only so they blend very well with the mawa. 2. Fry the on a medium flame and not fast, else they will not cook from the inside. 3. These mawa karanji stay fresh in an air tight container for 2 days only. Try our other festival sweet recipes like Quick Kalakand, Pista Choco Roll and Dry Fruit Barfi. Enjoy mawa karanji recipe | mawa gujiya | Indian khoya gujiya | fried gujiya Diwali sweet | with video below.

This mithai is one that will remain etched in your memory for a long time, not only due to its rich texture and intensely milky flavour but also thanks to the spicy overtones of cardamom and saffron. Pistachios enhance this pedas further with their interesting crunch. Surprisingly, this mouth-watering Amrit Peda is also quite easy to make. You can store it at room temperature in a dry and airtight container for 4-5 days, or in the refrigerator for 8-10 days. Make these pedas for special occassions like Raksha - Bandhan Diwali and Dassera .

Making Mango Barfi can be back-breaking work if you do not know the right shortcuts such as this! Using readymade khoya and mango pulp makes the job simpler and faster, as you do not have to cook the milk for hours. This recipe enables you to make Mango Barfi in around 20 minutes, but you need to plan in the setting time of eight hours, so prepare it well in advance of when you need it. Plus, remember to add the alum although we are preparing this with khoya rather than fresh milk, because alum imparts a nice, crumbly texture to the barfi. Also do try our other Barfi recipes like Rose Barfi , Khajur Pista Almond Barfi and many more.

While this dish does have other spices and seeds, saunf is undoubtedly the hero of the show! It proves itself as a perfect flavouring for tinda. Fennel seeds are used generously in this Tinda aur Saunf ki Subzi, both in the tempering as well as in the special tomato-based masala paste. You will enjoy the tangy overtones of tomato and the spiky flavour and aroma of fennel in this recipe, all of which add a splash of excitement to round gourd. Khoya is added to balance the flavour and give a rich texture to this subzi. Easily made in the Microwave oven, this is a great combo for any Rotis .

A traditional mithai that everybody has a reason to like—some for the taste, some for the goodness of doodhi and milk, and some for the warm feeling it instills on a rainy day! I know some busy-bees who would stop over at a sweetmeat stall, have a cup of halwa and a Punjabi Samosa in lieu of a meal, and continue their work with full energy! Traditionally the doodhi is cooked in a pressure cooker, but this recipe uses the Microwave , reducing the time taken by 50 per cent! the authentic taste remains.

A richly-textured mixture of moong dal paste and crumbled mava is cooked in sugar syrup, and flavoured aesthetically with desi spices to make a delicious Moong Dal Barfi that looks appetising and tastes fabulous. The best part about this irresistible Moong Dal Barfi is that it stays well at room temperature for more than two weeks, which makes it a nice treat to stock in your kitchen shelf! While preparing it, make sure you let the sugar syrup cool for a minute before proceeding; else the barfi will turn hard.