FOR THE SWEET TOOTH, DIWALI RECIPES, INDIAN SWEETS

SHAHI TUKDA - DOUBLE KA MEETA

     If "Shahi Tukda" is considered as a Royal Piece of Dessert from Awadhi Cuisine, then "Double ka Meeta" is a Piece of Aristocracy from Hyderabadi Cuisine. A dish known to have been popularized during Mughlai Era. Awadhi Cuisine is a native to Lucknow and was influenced by Bhojpuri, Mughlai, Hyderabadi and Kashmiri culinary traditions. The Nawabs of Awadh were definitely influenced by the Mughals and their food reflects a Mughalai touch. Awadhi Cuisine has its own cooking styles and usage of unique elements like Ittar/Attar(Perfumes) in their dishes. We can see a lot of dishes flavoured with Perfumes or aromatic essences like Kewra and Rose.
     Shahi Tukda is a popular Indian version of Bread Pudding that was popular across Central Asia and Africa in the medieval times, which took twists and turns to suit the Indian Palate. Though not specifically a sophisticated dish but sure is a dish of royalty. Shahi Tukda, a popular relish is one dish served during Iftar and Eid spreads and a common dessert served during Holi & Diwali. Shahi Tukda is surely an invention of a thrifty chef with an ingenious idea of using leftover bread by cooking the loaf in Ghee and topping it with a creamy and rich Rabri/Rabdi. Garnished lavishly with slivered nuts like Almonds, Pistachios, Cashew Nuts and served with Saffron strands and Rose Petals. It is also decorated with Silver/Gold Varq(foils).
     It is as simple as deep-frying the Bread Slices in Ghee into a golden yellow colour and then dunging the pieces into a creamy rich Rabri - a concoction made by reducing and thickening the milk with flavourings, sweeteners and garnishes. Fried Bread Slices are allowed to chill for a few hours before serving so that the flavour of Rabri/Rabdi gets well infused with the Bread Slices. This yields a perfect texture, converting the Sweet dish into a melt in mouth delicacy. The quality of the Bread and frying the slices perfectly plays a major role in the taste and texture of this Dessert.
     Though both Shahi Tukda and Double ka Meeta are prepared similarly, the only difference is that while cooking Double ka Meeta, Deep-fried Bread slices are soaked in Sugar syrup and then they are added into thick Milk concoction called Rabri/Rabdi. This method is literally used in Hyderabadi Cuisine and hence the name Double ka Meeta. I have given the recipe and method of preparing both Shahi Tukda and Double ka Meeta.

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Cuisine - Awadhi, Hyderabadi
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour
Soaking Time - 30 Minutes - 1 Hour

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HOW TO COOK SHAHI TUKDA

SHAHI TUKDA - DOUBLE KA MEETA

INGREDIENTS:

For Deep-fried Bread:

Bread Slices - 6 Pieces
Ghee - For Deep Frying
Star Anise - 1 No.

For Rabri/Rabdi:

Milk - 6 Cups
Condensed Milk - 2 Cups
Cardamom -7-8 Pods
Saffron - few Strands
Kewra Essence/Rose Water - few Drops

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

METHOD :

For Rabri/Rabdi:

Grind Cardamoms along with few teaspoons of Sugar into a fine powder and keep it aside.
Finely Chop/Sliver the Nuts and keep it aside.
Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
Combine Milk and Condensed Milk in a heavy-bottomed pan(preferable a wide open-mouthed pan) & mix well.
Boil this mixture on a low flame stirring it at intervals.
After about 15-20 Minutes the mixture would start to thicken.
Scrap the sides and collect the cream(malai) which collects at the top.
Add it back into the Rabri mixture and mix well.
Pour in the soaked Saffron strands, add Kewra Essence, Cardamom Powder and give a quick stir.
Add half the amount of finely chopped/slivered Nuts and mix well.
Cook Rabri/Rabdi on a low flame, collecting the thickened Malai(cream) from the top and adding it back into the mix.
Rabri/Rabdi gets layered and textured with this Malai(cream).
Cook for few more minutes or until it reaches the desired consistency.
Switch off the flame.

For a detailed Recipe on RABRI/RABDI, Click here...

For Deep-Fried Bread:

Trim off the Crust from the Bread Slices.
Cut each Bread Slice into 4 Triangle Pieces. (Can slice it into two or can cut into small square/round shaped pieces).
Heat Ghee in a pan, add a Star Anise into it.
Let the Ghee be at a medium-low flame.
Deep fry the Bread Slice, one or two at a time, on a medium-low flame.
Flip and fry the slices on both the sides until into turns into light golden-yellow in colour.
Follow the suit for the rest of the Bread Slices.
Remove the deep-fried Bread Slices from the ghee and line it up on paper towels.

For Shahi Tukda:

Line up the deep-fried Bread Slices on a shallow serving bowl.
Pour the Rabri/Rabdi over the bread slices.
Let the Rabri cover the bread slices.
Garnish Shahi Tukda with slivered Almonds, Cashew Nuts and Pistachios.
Sprinkle few strands of Saffron and Rose Petals.
Refrigerate Shahi Tukda for about 2-3 hours before serving.
Can serve Shahi Tukda Warm or at room temperature or chilled.

DOUBLE KA MEETA

SHAHI TUKDA - DOUBLE KA MEETA

Double ka Meeta:

The only difference between both the recipes is that in Double ka Meeta, the deep-fried bread slices are soaked in Sugar Syrup before adding it along with Rabri/Rabdi. Double ka Meeta is comparatively sweeter than Shahi Tukda. If you have an extreme Sweet Tooth, then this dessert would surely be a treat.

INGREDIENTS:

For Sugar Syrup:

Sugar - 1/2 Cup

Water - 1/4 Cup

Cardamoms - 2-3 Pods.

Saffron - few Strands

Rose/Kewra Essence - few Drops

METHOD:

For Sugar Syrup:

Mix 1/2 Cup of Sugar along with 1/4 Cup of Water in a pan.
Cook this on a medium flame until it boils.
Reduce the flame and cook the Sugar Syrup until it reaches one thread consistency.
Add Cardamom Powder, Saffron strands, Rose/Kewra Essence and give a quick stir.

For Double ka Meeta:

Follow the methods for Deep-fried Bread Slices and for preparing Rabri/Rabdi.
Immediately add deep fried bread slices to the Sugar Syrup.
Flip and dip it until both the sides of the bread slices are well coated with the Sugar Syrup.
Let the bowl be shallow and wide so that the bread slices do not get overcrowded.
Leave the bread slices in the Sugar Syrup until it gets soaked up well.
Line up the Sugar Syrup coated Bread Slices on a wide serving bowl. Pour Rabri/Rabdi over it.
Garnish Double ka Meeta with slivered Almonds, Cashew Nuts and Pistachios.
Sprinkle few strands of Saffron and Rose Petals.
Refrigerate Double ka Meeta for about 2-3 hours before serving.
Can serve Double ka Meeta, Warm or at room temperature or chilled.

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NOTES:

Cook Rabri/Rabdi on a low flame stirring it at intervals, preferably in a wide open-mouthed heavy-bottomed pan.
Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert.
Adjust the amount of Sugar to suit your Sweet Tooth.
Trim of the crusts and deep fry the Bread Slices on a low flame into golden yellow colour.
Care should be taken while frying the bread slices.
Adding Star Anise into the Ghee helps to add a wonderful aroma to the Bread Slices, but it is purely optional.
Can also pan-roast or shallow fry the Bread Slices.
Soaking the deep-fried bread slices in Sugar Syrup is optional.
If you are not soaking the Bread Slices in Sugar Syrup, then the sweetness of the dish comes totally from the Rabri/Rabdi. Adjust accordingly.
Pour ample of Rabri/Rabdi, so that all the Bread Slices are covered with it.
Allow the Slices to get well soaked in Rabri before serving.
Keep it refrigerated if you prefer.
Garnish Shahi Tukda/Double ka Meeta with preferred choice of Nuts.
Garnishing it with Rose Petals & Saffron strands are purely optional.

October 23, 2019 No comments

Easy Rabdi/Rabri Recipe in earthen bowls garnished with rose petals, pistachios, and almonds, placed beside a silver tray with dried rose buds and nuts.

Traditional Rabdi, garnished with rose petals, pistachios, and almonds – perfect for Diwali celebrations.

"Indulge in the Creamy Delight of Rabri/Rabdi: A Timeless Indian Sweet"

Name: Easy Rabri/Rabdi Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 3-4 servings
Cuisine: Bengali, Varanasi
Ingredients: 6 cups milk; 2 cups condensed milk; 7-8 cardamom pods; a few strands of saffron; a few drops of kewra essence; a handful of cashew nuts; a handful of almonds; a handful of pistachios; a few rose petals; a few strands of saffron for garnishing

What is Rabri/Rabdi?

Rabri, also known as Rabdi, is a classic Indian dessert with roots in Varanasi (Benares) and a special place in Bengali cuisine. When it comes to milk-based sweets, Indian cuisine truly shines with its decadent offerings. This rich, creamy dessert may be heavy on the stomach, but there's always a good excuse to indulge, especially during festivals. And let’s be honest—what is a festival without delicious food?

Did you know? Psychologically, indulging in a dessert like Rabri can relieve stress and satisfy cravings, making special occasions the perfect time to treat yourself to something luxurious.

A Sweet History of Rabri/Rabdi

Whenever I prepare Rabri, I am reminded of a fascinating historical titbit: the ban on milk sweets imposed in 1965. Bengal, known as the "Land of Milk and Honey," faced a severe milk shortage during that period, leading the government to restrict the production of milk-based sweets, profoundly impacting the local community.

Explore our delightful collection of Indian Sweets perfect for Diwali to complement your Rabdi/Rabdi!

Rabri or Rabdi?

In this post, we’ll refer to this delightful dessert as both 'Rabri' and 'Rabdi.' While they are often used interchangeably, 'Rabri' is typically associated with the version made in North India, particularly in Varanasi, while 'Rabdi' is more common in Bengali cuisine. Regardless of the name, both variations celebrate the same rich, creamy essence that makes this sweet a beloved staple during festivals and special occasions.

The Delectable Delight of Rabri/Rabdi

Rabri, or Rabdi, is one of the most delectable Indian desserts you'll ever encounter. This traditional sweet treat is renowned for its rich, creamy texture and is primarily made from milk that is slowly reduced, sweetened, and infused with cardamom, kewra essence, and saffron strands, then garnished with slivered nuts and rose petals. The authentic preparation involves slow-cooking milk in a kadai or flat pan until layers of malai (cream) form. These luscious layers are collected and incorporated back into the Rabri, earning it the name "Lachedhar Rabri."

In Gujarat and Maharashtra, you might come across a similar sweet known as Basundi. While both desserts share common ingredients and taste profiles, their preparation styles and textures differ significantly, showcasing the rich diversity within Indian sweets.

Pro Tip: For the best results, use full-fat milk to achieve that creamy consistency!

The Art of Preparation

While making Rabri/Rabdi may take some time, the process is incredibly rewarding. The authentic recipe calls for slowly reducing and thickening milk over low heat. Once thickened, it is sweetened with sugar and flavoured with cardamom, kewra essence, and saffron strands. The dessert is then beautifully garnished with slivered nuts and delicate rose petals.

This method of slow cooking not only gives Rabri its luxurious creamy texture but also imparts a lovely off-white hue, complemented by the delightful aromas from the added flavours and reduced milk. Rabri/Rabdi is truly one of the best ways to wrap up a scrumptious meal, leaving you with a delightful sweetness that lingers long after the last bite. The best way to end a scrumptious meal.

Looking for more delicious options? Check out our collection of Sweets that Pair Perfectly with Rabri/Rabdi!

Rabdi/Rabri Recipe Overview:

Cuisine - Bengali, Varanasi
Category - Desserts
Difficulty - Easy
Serves - 3–4
Author - SM

Time Required

Preparation Time - 10–15 Minutes
Cooking Time - 30-45 Minutes

If you're short on time, don’t fret! You can still enjoy festive flavours with Quick-fix Indian Sweets and Savories that can be prepared quickly, making them perfect for last-minute celebrations or unexpected guests.

Enjoy Food and Wishing you all a Happy Diwali!!

"Easy Rabdi Recipe: Step-by-step Guide for a Delightful Dessert"

Creamy Rabdi/Rabri, a classic Indian dessert garnished with saffron, rose petals, and nuts, served in clay pots, with a festive backdrop featuring dried rose buds and assorted nuts.

Creamy & Decadent Rabri/Rabdi - a Classic Indian Dessert for festive occasions

How to Make Rabri/Rabdi – A Traditional Indian Dessert

Ingredients for Rabri/Rabdi

For the Rabri/Rabdi:

Milk – 6 cups
Condensed Milk – 2 cups
Cardamom – 7-8 pods
Saffron – a few strands
Kewra Essence – a few drops

For Garnishing:

Cashew Nuts – a handful
Almonds – a handful
Pistachios – a handful
Rose Petals – a few
Saffron – a few strands

Step-by-Step Method for Making Rabri/Rabdi

Prepare the Cardamom Powder: Grind the cardamom pods with a few teaspoons of sugar to form a fine powder. Set it aside.

Chop the Nuts: Finely chop or sliver the nuts and keep them aside for garnishing.

Soak the Saffron: Soak saffron strands in 1/4 cup of warm milk and let them release their colour and aroma.

Combine Milk and Condensed Milk: In a wide, heavy-bottomed pan, mix the milk and condensed milk thoroughly.

Cook the Mixture: Bring the mixture to a boil over low heat, stirring occasionally to prevent sticking.

Reduce the Milk: After 15–20 minutes, the mixture will start thickening. Scrape the cream (malai) from the sides and top, then add it back into the milk to enhance the texture.

Flavour the Rabri/Rabdi: Stir in the soaked saffron, kewra essence, cardamom powder, and half of the chopped nuts.

Continue Cooking: Keep cooking on low flame, collecting the thickened malai from the top and incorporating it back into the mixture. This will create a layered texture known as "Lachedar Rabri."

Adjust the Consistency: Cook until the desired consistency is reached. The longer it simmers, the thicker it will become.

Final Garnishing: Turn off the heat and garnish with the remaining nuts, rose petals, and a few strands of saffron.

Frequently Asked Questions (FAQs)

1) Why should I use a wide pan for cooking Rabri?

Using a wide pan is essential for achieving that perfect Rabri! It allows for quicker evaporation of the milk, helping it reduce faster and giving you that luxuriously thick and creamy texture you crave.

2) Can I skip the nuts in the recipe?

Absolutely! If nuts aren’t your thing, feel free to leave them out or swap them with your favourite dried fruits for a delightful twist.

3) How can I prevent the milk from scorching?

To keep your milk from burning, stir the mixture regularly and cook it on a low flame. This will ensure a smooth and creamy result without the risk of scorching.

4) Can I Use Low-Fat Milk?

It's best to use full-fat milk for authentic Rabri, but you can use low-fat milk if you prefer a lighter version. It may take longer to thicken.

5) What Should I Do if My Rabri Becomes Too Thick?

Simply add a little warm milk to adjust the consistency before serving.

Serving Suggestions:

Rabri/Rabdi can be enjoyed warm or chilled, and is versatile enough to be served on its own or paired with a variety of other sweets. Here are some fantastic combinations:

Gulab Jamun: A classic pairing for a heavenly dessert experience.
Shahi Tukda /Double ka Meeta: Enhance your feast with these traditional delights.
Jalebi or Puri: A sweet touch to your meal.
Fancy Falooda: Transform your Rabri into a layered, indulgent dessert.
Ras Malai: Pair Rasagullas with Rabri for an exquisite treat.
Malpua: Crispy, Sweet Bliss in Every Bite!"

Essential Pro Tips & Notes for Making the Best Rabri/Rabdi

Grind Cardamom with Sugar to a Fine Powder: Grinding the cardamom pods along with sugar ensures a uniform, fine powder that evenly disperses its flavour throughout the Rabri.

Adjust the Sweetness: You can adjust the level of sweetness by modifying the amount of condensed milk or adding extra sugar according to your preference.

Cook on Low Flame for Best Results: Slow cooking over a low flame allows the Rabri to develop its rich, creamy texture and prevents the milk from sticking to the pan.

Incorporate the Malai for a Layered Texture: Regularly scrape the malai (cream) from the sides and top, then mix it back into the milk. This creates the traditional "Lachedar" or layered texture.

Rabri/Rabdi Will Thicken on Cooling: Keep in mind that the dessert will continue to thicken as it cools. Adjust the consistency while cooking, leaving it slightly thinner if you plan to chill it before serving.

Adding Saffron is Optional: Although saffron adds a luxurious aroma and colour, it's optional. You can skip it or replace it with other flavourings like rose water.

Garnishing to your choice: While garnishing with rose petals and saffron adds visual appeal, feel free to use your favourite nuts or even dried fruits to customize the final presentation.

Keep the Pan Open for Better Evaporation: Cooking the milk uncovered allows excess moisture to evaporate, resulting in a thicker Rabri.

Avoid Overcooking: If you cook the Rabri too long, it may become too thick for your liking. You can always adjust the consistency by adding a little warm milk if needed.

Savour the Rich, Creamy Goodness of Homemade Rabri/Rabdi

Rabri/Rabdi is a classic Indian dessert that brings the essence of traditional cooking into every bite. Its rich, creamy texture and aromatic flavours make it an irresistible treat, perfect for ending a meal on a sweet note. Whether served warm or chilled, as a standalone dessert or paired with other Indian sweets, Rabri/Rabdi always delights.

Why not get creative and enjoy Rabri with Gulab Jamuns, Jalebi, or even as part of a decadent Shahi Tukda? If you're in the mood for something extra special, try combining it with Kulfi for a delicious Falooda or Rasgullas to make a delightful Rasmalai.

Pro Tip: Store any leftover Rabri/Rabdi in an airtight container and refrigerate for up to 2-3 days. You can enjoy it chilled or slightly warmed for a quick dessert fix.

Craving more desserts? Check out these delicious treats in my blog:

Kulfi: The Creamiest Indian Ice Cream – Learn how to make this traditional frozen dessert, perfect for cooling down on a hot day.
Falooda: Refreshing and Delicious – Discover the layers of flavours and textures in this popular Indian drink-dessert.
Firni Recipe: Creamy Rice & Nuts Pudding – A fragrant and creamy rice pudding that's a must-try for festive occasions.
Traditional Halwas: Sweet Treats for Every Mood – Explore a variety of Halwa recipes, from classic Karachi Halwa to the rich Badam Halwa.

Explore Delicious Kheer Recipes: Discover a variety of traditional and flavourful kheer recipes that are perfect for any celebration. From classic Rice Kheer to exotic Manipuri Black Rice Kheer versions, these easy-to-make desserts will add a sweet touch to your festive spread.

Rabri/Rabdi is truly a versatile dessert that enhances any celebration or casual meal. Give this Rabri recipe for Diwali a try and discover how to easily make Rabri at home—a delightful traditional Indian dessert that’s perfect for the festive season!"

If you've enjoyed this recipe, don’t forget to explore more Sweets that can be paired with Rabdi/Rabri on our blog, Essence of Life - Food.

October 21, 2019 No comments

Homemade crispy Murukku made with readymade Murukku flour, a must-have traditional snack for Diwali celebrations in Malaysia and Singapore.

Homemade Crispy Murukku – A Must-Have Traditional Snack for Diwali Celebrations, Made with Ready made Murukku Flour, Malaysia and Singapore Special

"Crispy Murukku Recipe with Malaysian Instant Murukku Mix: Your Go-To Delight for Diwali"

Diwali Recipes | Snacks & Savouries

Yet another easy Murukku recipe using ready made Murukku mix! When it comes to making Murukku in Malaysia or Singapore, it’s always about using the trusted brands like Babas, Lingams, or Alagappa’s Murukku Mavu! These ready-made mixes are widely available in local markets and offer the perfect base for creating crispy, delightful Murukku that captures the essence of festive snacking. With their rich heritage and consistent quality, these brands have become a staple for many households during Diwali celebrations, ensuring that everyone can enjoy the delicious crunch of homemade Murukku without the fuss.

My Lazy Shortcut to Perfect Murukku

When it comes to traditional snacks for Diwali celebrations, Murukku is undoubtedly a must-have. While many enjoy making this crispy delight from scratch, I’ve found my own shortcut—using trusted Malaysian brands like Baba’s and Lingam’s Murukku mixes. These ready-made flours make the process incredibly easy, without compromising on taste or texture.

Discovering Ready-Made Murukku Flour in Malaysia

Ever since we moved to Malaysia, my cravings for Indian snacks kicked in. Initially, I would make simple snacks at home, but Murukku and other delicacies seemed out of reach. That’s when I discovered Baba’s, Alagappa's and Lingam’s Murukku flour in local Indian stores. I was thrilled to find these brands so easily available, allowing me to recreate the festive experience right at home.

Trials, Errors, and Finally, the Perfect Murukku

My first attempts with the ready-made Murukku mix didn’t go as planned—the butter ratio suggested on the pack wasn’t quite right, resulting in Murukku that were either too hard or too oily. However, after several trials, errors, and some useful tips from friends, I finally cracked the perfect consistency. The key was adjusting the amount of butter and using chilled coconut milk during the kneading process. Now, I even enjoy experimenting with flavours (Garlic Murukku, Onion Murukku etc.,), making Murukku a staple for every Diwali celebration.

Note: To get that perfect crispy texture, use chilled coconut milk and ice-cold water while kneading the dough. This tip makes a world of difference in achieving non-oily, melt-in-the-mouth Murukku.

Malaysian Murukku: A Must-Have for Diwali Celebrations

The local Indian community in Malaysia and Singapore has made remarkable efforts to preserve their Indian roots and traditions. Even after living abroad for more than two generations, they continue to follow many rituals and festivals as devotedly as any Indian would. Murukku is more than just a staple snack in Indian households here; it’s a cultural symbol that has transcended boundaries. Interestingly, the region also features Chinese and Malay versions of Murukku, such as the popular Murukku Ikan (fish Murukku). It's truly fascinating to see how the Malaysian and Singaporean communities have embraced and adapted to the tradition of making Murukku, a cherished part of their own festive celebrations.

Click the link for a variety of Murukku Recipes perfect for Diwali Celebration!

Why This Recipe is a Diwali Favourite

Among the various Murukku recipes I’ve tried, this one—using Baba’s or Lingam’s Murukku mix—is undoubtedly the best. The consistent quality and ease of preparation have made it a family favourite. It’s perfect for those who love the crunch of traditional snacks but prefer a convenient option. This Murukku recipe has become a highlight of our Diwali Bakshanam (snack) list, and it’s always eagerly anticipated by my family, especially my husband.

Pro Tip: If you want to make your Murukku even more festive, add a pinch of asafoetida or a teaspoon of cumin seeds for a flavourful twist.

Malaysian and Singaporean Friends – This One’s for You!

If you're based in Malaysia or Singapore, finding Baba’s, Lingam’s, or Alagappa’s Murukku mixes in local stores should be a breeze. These brands have become staples in many households, making Diwali preparations much simpler and ensuring everyone gets to enjoy the delicious crunch of homemade Murukku.

This is especially for my Malaysian and Singaporean friends, who can easily find these two brands - Babas & Lingams Murukku Mavu in local markets.

The Foolproof Murukku Recipe from Santhini

This recipe actually comes from my friend Santhini, who has mastered the art of making crispy, tasty Murukku. She combines Baba’s and Lingam’s Murukku flour with coconut milk, and the result is always a treat! My husband is such a fan that he practically places a standing order with her every Diwali. Trust me, the taste is worth the wait, and it’s become one of our most cherished festival goodies.

Santhini's Murukku recipe is truly foolproof, and is one of my all-time favourites at home. The best part? She uses chilled coconut milk and ice-cold water to knead the flour—maybe that’s the trick for those perfectly crispy Murukku! So, let’s dive into this easy, crispy, and flavourful Murukku recipe perfect for your 'Diwali Bakshanam' list!

If you love this crispy Murukku recipe, don’t miss out on my all-time favourite—Coconut Milk Murukku (Thengai Paal Murukku)! Crafted with Babas Murukku Mix, this delectable treat is a must-try for your festive table!

Instant Mix Murukku Recipe Overview

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Yields - 60-65 Medium-sized Murukkus
Author - SM

Total Cooking Time

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes

If you're short on time, don’t worry! There are also instant versions of Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

How to Make Delicious Murukku Using Instant Murukku Mix: A Step-by-Step Guide

Are you ready to impress your family and friends with homemade Murukku this Diwali? This step-by-step guide will show you how to create crispy, flavourful Murukku using convenient instant Murukku mix. Perfect for festive snacking or as a delightful addition to your Diwali spread, this recipe is both simple and rewarding!

Key Benefits of Using Instant Murukku Mix:

Time-Saving: Get your snack ready in no time!
Consistent Results: Enjoy perfectly crispy Murukku every time.
Less Hassle: No complicated ingredients needed—just mix and fry!

Follow these easy steps to create your own Murukku masterpiece. Let's dive in!

Quick Tip: Always use fresh Murukku flour and fresh homemade/ store-bought coconut milk for the best results. Fresh ingredients are key to achieving the perfect taste and texture.

Ingredients for Instant Murukku:

1 Packet (500 Grams = 2 Cups) Babas Murukku Mix
1 Packet (500 Grams = 2 Cups) Lingams Murukku Mix
3 Cups Coconut Milk
1/2 Cup Butter
2 Tablespoons Sesame Seeds
2 Teaspoons Ajwain (Carom Seeds)
2 Teaspoons Cumin Seeds
Ice Water (as required)
Salt (to taste)

To Deep Fry:

Oil

Method:

Preparing the Murukku Dough

Wash and Dry: Wash the Ajwain, Cumin Seeds, and Sesame Seeds separately. Allow them to dry on a kitchen towel.
Soften the Butter: Keep the Butter at room temperature until soft.
Chill the Coconut Milk: Refrigerate the Coconut Milk for about 2–3 hours, or until chilled.
Mix Ingredients: In a mixing bowl, combine both Murukku Flours, Butter, Ajwain, Cumin Seeds, Sesame Seeds, and Salt to taste.
Add Coconut Milk: Gradually pour in the chilled Coconut Milk to the mixture, kneading it into a smooth and soft dough.
Adjust Consistency:If the coconut milk is insufficient, add ice-cold water until you achieve a workable dough.

**Pro Tip:** The key to crispy Murukku lies in the right ratio of liquid. Ensure the dough is pliable and free from cracks!

Frying the Murukku

Heat the Oil: In a deep pan, heat the oil over a medium flame.
Shape the Murukku: Fill the Murukku mould with some dough and press it through, forming swirls on the reverse side of a slotted spoon or directly into the oil.
Fry Until Golden: Carefully drop the shaped Murukku into the hot oil. Fry until they turn golden brown and the sizzling sound diminishes.
Drain Excess Oil: Remove the Murukku from the oil and place them on a paper towel to drain excess oil.
Repeat: Follow the same process for the remaining dough.
Cool and Store: Allow the Murukku to cool completely before storing them in airtight jars.

Notes & Tips for Perfectly Crispy Instant Murukku:

Both Murukku packets yield about 4 cups of Murukku flour.
Ensure the dough is pliable—not too sticky or hard.
Use room temperature butter for better incorporation.
Avoid substituting butter with ghee or margarine to achieve the best texture.
For extra crispiness, using chilled coconut milk and ice-cold water is highly recommended.
Properly stored, these Murukkus stay fresh for up to 10 days!

Wrap Up Your Festive Season with Crispy Murukku

There's nothing quite like the crunch of homemade Murukku to add a festive flair to your Diwali celebrations! This easy, foolproof recipe using Instant Murukku Mix allows anyone, even kitchen novices, to whip up a delicious batch of this traditional snack. With minimal ingredients and straightforward steps, you can enjoy a delightful treat that’s perfect for Diwali or any special occasion.

The beauty of Murukku lies in its versatility. You can easily customise the flavour by adding spices or herbs of your choice. Plus, it keeps well, making it an ideal option for gifting or sharing with loved ones.

Elevate Your Festive Menu!

Make your festive menu even more exciting! Explore More Savoury Snacks!

Bombay Mixture – A delightful twist on the classic!
Ottu Pakoda/Ribbon Pakoda – Crispy and savoury, perfect for munching!

Discover more Traditional Snacks for Diwali celebrations that not only complement each other but also create an irresistible festive spread. Click here to explore more of your favourite savoury snacks for the Diwali season!

Get Cooking!

So, don your apron and start creating this scrumptious Murukku. Enjoy the richness of tradition and the joy of sharing homemade treats. Don’t forget to bookmark this recipe for your future celebrations and share it with friends who’d love to try their hand at making traditional Indian snacks.

You can find My Murukku Recipe featured in the Malaysian Star Newspaper's Kuali food column. Don't forget to check out the recipe. With this classic snack ready in no time, you can spend less time in the kitchen and more time enjoying the festivities. Happy cooking!

Click the link to Try from a wide range of Festive Sweet & Snack Collection, perfect for this Diwali Celebrations!

Make this Diwali memorable with delicious homemade treats that bring joy and tradition to your table!

October 18, 2019 No comments

A bowl of Kasi Halwa/Poosanikkai Halwa made from white pumpkin, topped with cashews and saffron, displayed on a Banana Leaf with a spoon beside it.

Golden Kasi Halwa/Poosanikkai Halwa – A Festive Delight!

"Kasi Halwa Recipe: Traditional Poosanikai Halwa for Festive Celebrations"

Kasi Halwa – A Traditional South Indian Delight

Have you ever tasted a sweet that not only delights your palate but also evokes fond memories of celebrations?

Kasi Halwa, also known as Poosanikai Halwa, is a classic South Indian sweet that hails from Karnataka. Made with ash gourd (white pumpkin, or "Poosanikai" in Tamil), sugar, ghee, and a hint of cardamom, this delectable dessert is garnished with cashew nuts and raisins fried in ghee for added richness. The authentic recipe doesn't call for milk, making it distinct from other halwa varieties. Often seen at South Indian weddings, especially Tamil Muslim celebrations, Kasi Halwa is a traditional staple served alongside the beloved Mutton Biriyani.

The Origins and Varieties of Halwa

Though halwa originated in the Middle East, it has taken on diverse forms across the globe, influenced by regional cuisines. From fruits and vegetables to nuts and flours, many ingredients have been used to craft unique halwa recipes. However, festivals and special occasions bring halwa to the forefront in South Indian homes, where traditional preparation methods provide the dessert with its signature texture and consistency.

Pro Tip: If you're interested in trying other Traditional Halwa Recipes, check out Badam Halwa Recipe and Apple Halwa for more festive treats!

Why Kasi Halwa is a Must-Have Dish in South Indian Weddings

My first encounter with Poosanikai Halwa was at a Muslim wedding feast. Ever since then, it has been the dish I eagerly look forward to, second only to the biriyani. In Coimbatore's R.S. Puram, there was a shop that sold hot Poosanikai Halwa, and it quickly became a family favourite. I'm unsure if the shop is still around, but its halwa was one of the best I've ever tasted. We even included it in my sister-in-law's engagement menu as one of the desserts!

Did You Know? South Indian weddings often feature this halwa as a special dish due to its delightful texture and taste. Read more about Traditional South Indian Muslim Wedding foods.

Choosing the Right Ash Gourd for Kasi Halwa

The key to a perfect Kasi Halwa lies in selecting a mature, well-ripened white pumpkin. The older the ash gourd, the better the texture of the halwa. However, finding aged pumpkins can be tricky in local markets, especially when you need the whole vegetable. Since they are usually large, I often end up making a batch of Poosanikai Halwa rather than just using it for curries or Avial.

Preparing the Halwa: Tips for Perfect Texture

Grate the White Pumpkin: Start by grating the ash gourd. This may be the most labour-intensive step due to the vegetable's high water content.
Squeeze Out the Excess Water: It's essential to remove as much moisture as possible before cooking.
Cook with Patience: Once the grating and squeezing are done, the rest of the process becomes relatively straightforward.

Pro Tip: If you enjoy making traditional sweets, try Badusha/Balushahi Recipe and Carrot Mysore Pak Recipe for more irresistible treats.

The Tradition Behind Kasi Halwa

Poosanikai Halwa is not just a dish; it’s a celebration of tradition. The process of making it is often time-consuming, but the resulting texture and rich flavour are worth the effort. Its deep-rooted connection to festivals and weddings makes it a cherished part of South Indian culture.

Check Out: For more festival recipes, explore my Diwali Sweets Collection and add more traditional favourites to your celebrations!

Recipe Overview

Cuisine: Indian
Recipe Type: Sweet
Difficulty Level: Medium
Serves: 2-3

Author

Recipe by: SM

Time Required

Preparation Time: 20–30 Minutes
Cooking Time: 20–30 Minutes

If you're short on time, don’t worry! There are also instant versions of Easy Indian Sweets and Savories you can whip up quickly for last-minute celebrations.

Enjoy Food and Wishing you all a Happy Diwali!!!

"Step-by-Step Guide to Making Kasi Halwa/Poosanikai Halwa at Home"

A close-up of a spoon lifting Kasi Halwa from a bowl, showcasing the rich texture and vibrant golden colour of the pumpkin-based traditonal Indian sweet.

Spoonful of Sweet Bliss – Kasi Halwa/Poosanikkai Halwa Magic

Ingredients for Kasi Halwa

2 Cups White Pumpkin (Ash Gourd), grated and squeezed
3/4 Cup Sugar
2-3 Pods Cardamom, ground
Few Strands Saffron, soaked in warm water
2–3 Tablespoons Ghee
15-20 Cashew Nuts
Few Drops Yellow Food Colouring (Optional)
A Pinch of Salt

Method: How to make Authentic Kasi Halwa

Preparation Steps for Kasi Halwa / Poosanikai Halwa

Follow these easy steps to prepare the White Pumpkin (Ash Gourd) before cooking. Proper preparation is key to achieving the perfect texture and flavour in your Kasi Halwa.

Clean and Cut the White Pumpkin

Wash and Cut: Thoroughly wash 2 cups of White Pumpkin (Ash Gourd) and cut it into manageable pieces.
Remove Seeds: Scoop out the seeds and any soft, fibrous portions from the centre.
Peel the Skin: Completely remove the green outer skin for a smooth and creamy texture.

Grate the White Pumpkin

Grate Evenly: Grate the peeled White Pumpkin using a fine grater. This ensures even cooking and a consistent texture in the halwa.
Rest the Grated Pumpkin: Leave the grated pumpkin to sit for 10-15 minutes. This helps release excess water naturally.

Pro Tip: Use a large, well-matured pumpkin for better texture.

Remove Excess Water

Squeeze Out Water: Place the grated pumpkin in a clean kitchen cloth. Twist and squeeze to extract the excess water. Removing excess moisture is essential to avoid a watery halwa.
Reserve Pumpkin Water: Save the squeezed-out pumpkin water for cooking later. It adds flavour and nutrients to the dish.

Pro Tip: Make sure to grate the pumpkin finely and squeeze thoroughly to get a rich, non-watery texture for the halwa.

Prepare Additional Ingredients

Cardamom Powder: Grind 2-3 cardamom pods along with a few teaspoons of sugar into a fine powder and set aside. This will give a fragrant flavour to the halwa.
Soak Saffron: Soak a few strands of saffron in warm water for enhanced colour and aroma.

Pro Tip: You can also grind the cardamom with a pinch of sugar to make a finer powder that mixes evenly in the halwa.

Cooking the Perfect Kasi Halwa / Poosanikai Halwa

Roast the Cashew Nuts

Heat Ghee: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium flame.
Roast Cashews: Add 15-20 cashew nuts and roast them until they turn golden brown. Set them aside for later use.

Cook the Grated White Pumpkin

Add the Pumpkin: To the remaining ghee in the pan, add the grated White Pumpkin.
Cook on Medium Flame: Stir the pumpkin over medium-low heat for a few minutes until it starts to soften.
Add Pumpkin Water: Pour in 1/2 cup of the reserved pumpkin water for extra flavour and nutrients.
Cook Until Soft: Continue cooking the pumpkin until it becomes tender, the raw aroma disappears, and all the water evaporates. Stir occasionally to prevent sticking.

Pro Tip: Ensure the grated pumpkin is cooked thoroughly before adding sugar, as it gives the halwa a wonderful texture.

Sweeten the Halwa

Add Sugar and Saffron: Once the pumpkin is dry, add 3/4 cup of sugar and the saffron-soaked water for a hint of colour and a delightful aroma.
Add Flavourings: Stir in the cardamom powder and roasted cashew nuts for a fragrant and nutty taste.
Optional Colouring: If desired, add a few drops of yellow food colouring and mix well.

Cook the Halwa to Perfection

Simmer the Mixture: Lower the heat and cook the halwa for 5–7 minutes until it starts to bubble and thicken.
Add More Ghee: Incorporate an additional tablespoon of ghee and stir continuously.
Final Cooking: Cook for another 5–7 minutes on low flame. Add a pinch of salt to balance the sweetness.
Check for Doneness: The halwa is ready when the ghee separates from the mixture, and it starts to leave the sides of the pan.

Pro Tip: For a richer flavour, add a small pinch of edible camphor along with the cardamom powder. This will give your Kasi Halwa a traditional touch.

Serving Suggestions

Serve Kasi Halwa warm or at room temperature.
Pair it with savoury snacks like Murukku or South Indian Mixture for a delightful festive spread.

Storage Tips

Store the halwa in an airtight container for up to 3–4 days.
Reheat in a microwave or on the stovetop with a spoonful of ghee to refresh the texture.

A spoonful of Kasi Halwa/Poosanikkai Halwa with a piece of cashew, highlighting the golden texture and festive appeal of this South Indian dessert.

Indulge in the Richness of Kasi Halwa/Poosanikkai Halwa - Perfect for Diwali Celebrations!

Frequently Asked Questions (FAQ)

Can I use milk instead of pumpkin water?

Yes, you can substitute the squeezed pumpkin water with the same amount of milk for a richer taste. However, the traditional recipe uses pumpkin water to enhance the authentic flavour.

Is it necessary to add yellow food colouring?

No, adding food colouring is optional. You can use natural saffron for a beautiful golden hue.

What if the halwa doesn’t thicken?

Cook the Halwa longer on a low flame, stirring continuously. Make sure the water content has fully evaporated before adding sugar.

Notes & Pro Tips for Perfect Kasi Halwa:

Sweetness Level: I used 3/4 cup of sugar for this Halwa. If you prefer it mildly sweeter halwa, decrease the quantity to 1/2 cup.
Grate the pumpkin evenly for uniform cooking.
The 2 cups of White Pumpkin mentioned is after squeezing out the water.
Use the reserved water to cook the pumpkin initially.
Some recipes call for milk, but using pumpkin water gives a lighter texture.
Saffron adds a natural colour and aroma, but food colouring can also be used for a vibrant look.
Add a pinch of salt to balance the flavours of the sweet dish.

Poosanikai Halwa for Festive Celebrations

As you indulge in the delightful richness of Kasi Halwa, you're not just savouring a treat; you're celebrating a cherished tradition that brings loved ones together. Its luscious texture and aromatic flavours are sure to elevate your festive gatherings and leave everyone craving more!

Try a Twist! For a delicious variation, make a similar textured Halwa using Pears for a unique and fruity delight!

So, gather your ingredients and whip up this heavenly dessert that’s perfect for sharing or gifting. Your kitchen will soon be filled with the sweet scents of celebration!

Looking for more traditional recipes? Check out these favourites:

Have you tried this recipe? I’d love to hear your thoughts or any unique twists you added—share your experiences in the comments below!

Spread the Sweetness!

If you love this recipe, share it with your friends and family, or bookmark it for your next festive cooking adventure!

Let’s make this Diwali sweeter together!

October 16, 2019 No comments

DIWALI RECIPES, SNACKS & SAVOURIES, MURUKKU

GARLIC MURUKKU - POONDU MURUKKU

     "Garlic Murukku/Poondu Murukku" is the same old recipe with a flavourful twist. This Murukku recipe is similar to Pottukadalai Murukku, what makes the difference is the addition of Garlic flakes in it. It is as always an easy murukku recipe, no soaking, drying, roasting, grinding etc., I am still not out of the lethargy when it comes to preparing Murukku Recipes. Get hold of Instant Murukku Mix Powders or just grab a packet of Idiyappam Powder, is my tactic when it comes to Murukku recipes. As always convincing myself that I will make Murukkus from scratch one day or the other.
     My school of belief is what we want is a similar snack which can be incorporated quickly without compromising to the TASTE. This Pottukadalai Murukku flavoured with Garlic is an easy version of the same, prepared with ready-made Idiyappam Flour. If you readily have these 3 main ingredients - Idiyappam Flour, Pottukadalai/Roasted Gram Dhal & Butter, and ya don't forget to add some Garlic flakes, then you can easily make this Garlic Murukku within no time. Spice it up with Dry Red Chillies and Cumin Seeds/Sesame Seeds/Ajwain, if you prefer a spicy version of the same recipe. This can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Garlic Murukku Recipe for this festive season.
Whenever I make this Garlic Murukku I prefer to make it spicy. So I usually grind soaked Dry Red Chillies and Garlic flakes together into a fine paste, sieve it out through a fine mesh, then add it along with the dry ingredient & knead it into a pliable dough. If you prefer Plain Garlic Murukku Version, just avoid adding Dry Red Chillies, rest of the ingredients and method of preparation remains the same. Can add Ajwain/Cumin Seeds to the Murukku Mix this will help impart a wonderful aroma to the Murukkus and also helps in digestion. But if you prefer Murukku with overwhelming Garlic flavour, can avoid adding Ajwain/Cumin Seeds, just add Sesame Seeds.
       Can also prepare this Garlic Murukku with a combination of Rice Flour and Urad Dhal powder. Or simply add garlic & spices with any ready-made Murukku Mix Powders and convert it into a flavour-filled Garlic Murukku.

For more recipes on SNACKS & SAVOURIES, Click here...

Cuisine - Indian
Recipe Type - Snacks
Spice Level - Medium
Difficulty - Medium
Yields - 40-45 Medium-sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes

For more MURUKKU RECIPES, Click here...

HOW TO MAKE GARLIC MURUKKU WITH IDIYAPPAM FLOUR

GARLIC MURUKKU - POONDU MURUKKU

INGREDIENTS :

For Garlic/Poondu Murukku:

Idiyappam Rice Flour - 3 Cups
Pottukadalai/Roasted Gram Dhal Powder - 3/4 Cup
Butter - 3 Tbspn
Dry Red Chillies - 6-8 Nos. (Optional)
Garlic - 10-12 Flakes
Ajwain/Cumin Seeds - 1 Tspn(Optional)
White Sesame Seeds - 1 Tspn
Asafoetida - 1/4 Tspn
Salt - To Taste
Boiling Water - 1 Cup(Approximately)

To Deep Fry:

Oil - To Deep Fry

METHOD:

For Garlic/Poondu Murukku:

Soak Dry Red Chillies in hot water for about 10-15 minutes.
Drain and discard the water used for soaking Dry Chillies or use it to knead the dough.
Grind the Soaked Dry Red Chillies along with Garlic flakes in a blender or a small mixer-grinder jar.
Grind this into a fine paste. Alternatively can add a Tspn of Red Chilli Powder too.
Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
Soften the Butter and keep it aside.
Mix Garlic & Dry Red Chilli paste along with Rice Flour, Pottukadalai Powder, Butter, Ajwain/Cumin seeds, Sesame Seeds, Asafoetida and Salt to Taste.
Pour in the Boiling Water to the above mix, little at a time and knead it into a smooth & soft dough.
The dough should be pliable and kneaded without any cracks.

To Fry Murukku:

Heat Oil in a deep pan.
Place some dough into the Murukku Mould and press the dough through it.
Make a few swirls onto the reverse surface of a slotted spoon or directly press the Garlic Murukkus into the oil.
Drop the shaped murukkus gently into the hot oil, fry the Garlic Murukku until it turns into golden brown in colour and the sizzling sound stops.
Drain the Garlic Murukkus on a Paper Towel.
Follow the suit for rest of the dough.
Allow the Garlic Murukkus to cool down completely before storing.
Store the Garlic Murukkus in airtight jars.

NOTES :

The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks.
Do not substitute Butter with Ghee or Margarine.
Butter should be at room temperature before mixing it into the flour.
Butter is one main ingredient for crispy and soft Murukkus.
While using Idiyappam flour for Murukku recipe, use boiled-hot water to knead the dough.
Adjust the number of Dry Red Chillies to suit your spice level.
Adding dry chillies to the recipe is totally optional.
I usually grind soaked Dry Red Chillies and Garlic flakes together into a fine paste & sieve it out through a fine mesh.
I do the above step to discard any seeds or large flakes which may block the holes of the Murukku Achu(tiny Plate) while pressing the Murukku dough.
Sieving the garlic-chilli paste is purely optional
Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
You can press the Garlic Murukkus directly into the oil.
If stored properly, it stays good for a Week up to 10 days.

October 14, 2019 No comments

DESSERTS, DIWALI RECIPES, FOR THE SWEET TOOTH

BASUNDI

     Basundi is a popular Indian Sweet especially from the Western Indian states of Gujarat and Maharashtra. Gujaratis are known for their Sweet Tooth and consider their desserts very seriously, which has paved the way for some of the most delectable Indian Desserts from this state. Basundi is a tasty & creamy dessert basically prepared with Milk - reduced, sweetened and flavoured. Traditionally Basundi is served in small earthen pots called 'Kulhar'. Basundi is usually served along with Puri or serve it as a dessert. Basundi is one of the best way to end a scrumptious meal.
    Basundi is prepared by boiling the Milk on a low flame stirring it at intervals until the milk is reduced & thickened. The Malai which forms at the top is skimmed and added into the Basundi. In North India, a similar Sweet dish called Rabri/Rabdi is also prevalent. A call for any special occasion or during festivals like Diwali, Raksha Bandhan, Gudi Padwa, Navratri traditional desserts like Basundi, Rabri, Kheers etc., comes into limelight. It is also one dessert which can be had during Vrat/fasting.
     Basundi is slightly time consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Nutmeg & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals. Slow cooking on a low flame gives a rich & creamy texture with an off-white hue to the Basundi with an additional note of aroma from the ingredients. Even quick-cook methods with ingredients like Heavy Cream or Condensed Milk or Milk Powder can be added along with Milk to speed up the thickening process of Basundi.

For more INDIAN SWEETS, Click here...

Cuisine - Gujarati, Maharashtrian (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE BASUNDI

BASUNDI

INGREDIENTS:

For Basundi:

Milk - 4 Cups
Condensed Milk - 11/2 Cups
Cardamom -5-6 Pods
Saffron - few Strands
Nutmeg Powder - a Pinch

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

METHOD :

For Basundi:

Grind Cardamoms and Nutmeg along with few teaspoons of Sugar into a fine powder and keep it aside.
Finely Chop/Sliver the Nuts and keep it aside.
Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
Combine Milk and Condensed Milk in a heavy-bottomed pan and mix well.
Boil this mixture on a low flame stirring it at intervals.
After about 15-20 Minutes the mixture would start to thicken.
Scrap the sides and collect the cream(malai) which collects at the top.
Add it back into the Basundi mixture and mix well.
Pour in the soaked Saffron strands, add Nutmeg Powder, Cardamom Powder and give a quick stir.
Add half the amount of finely chopped/slivered Nuts and mix well.
Cook Basundi on a low flame for few more minutes or until it reaches the desired consistency.
Switch off the flame.
Garnish Basundi with remaining Chopped/Slivered Nuts, Rose Petals and few strands of Saffron, just before serving.
Serve Basundi warm or chilled.
Can also serve Basundi with Puri, if doing so serve it warm.

For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...

BASUNDI

NOTES:

Cook Basundi on a low flame stirring it at intervals, preferably in a heavy-bottomed pan.
Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert.
Grinding Cardamoms & Nutmeg with Sugar yield a fine powder.
Adding Saffron is purely optional.
Adjust the amount of Sugar to suit your Sweet Tooth.
Adjust the consistency of Basundi to suit your preference.
Basundi tends to get thicker when chilled.
Garnish Basundi with preferred choice of Nuts.
Garnishing it with Rose Petals & Saffron strands are purely optional.
Traditionally Basundi is served with Puri. If it is served along with Puri, then make sure that the Basundi is warm.

October 12, 2019 No comments