Delicious Rasagullas served in a traditional brass bowl, perfect for festive celebrations

"Ultimate Rasagulla Recipe: Soft, Spongy, and Perfect for Diwali Festivities"

Rasagulla/Roshogolla - Soft and Spongy Delight

    Rasagulla, also known as Roshogolla, is a classic dessert made with Paneer/Chenna (Ricotta or Cottage Cheese) soaked in a light sugar syrup. This decadent sweet treat hails from the eastern parts of India, particularly West Bengal, where most milk and cream-based sweets originate. It is equally popular in Odisha and is a beloved Mishti (sweet) among Bengalis and Bangladeshis.

    Rasagullas are known for their spongy texture and melt-in-your-mouth experience. While it may seem like a simple recipe with just a few ingredients, perfecting the art of making Rasagullas can be tricky. I’ve had my fair share of challenges, resulting in tough and chewy dumplings. Yet, my love for fresh homemade Paneer kept drawing me back to try again. After numerous attempts and some tips from a helpful blog, I finally nailed the recipe! The result? Soft, spongy Rasagullas that are simply irresistible.

Why Homemade Paneer is Key

    The quality of Paneer plays a crucial role in achieving that perfect Rasagulla texture. I highly recommend using fresh, homemade Paneer made from full-fat milk. While I haven't tried using store-bought Paneer, the texture may vary. Making Paneer at home ensures a creamy, fresh base that significantly enhances the outcome.

Tips for Making Perfectly Soft & Spongy Rasagullas

    Achieving the perfect Rasagulla is all about mastering a few key steps. Here’s what you need to keep in mind:

1. Quality of Paneer/Chenna: Always use fresh Paneer for the best results.
2. Kneading Technique: Knead the Paneer thoroughly to achieve a smooth, pliable dough.
3. Cover & Cook: Cover the pot while cooking the Rasagullas for even heat distribution.
4. Ample Space: Make sure there is enough space in the pot for the Rasagullas to expand while cooking and soaking.
5. Sugar Syrup Consistency: Use the right proportion of water to sugar to maintain a light syrup that complements the sweetness of the Rasagullas.

    For more detailed explanations on each step, including cooking Rasagullas in a pressure cooker, see the step-by-step guide at the end of this post.

Rasagulla Recipe Overview:

• Cuisine - Bengali (Indian, Bangladeshi)
• Recipe Type - Sweet, Dessert
• Difficulty - Medium
• Yields - 10-12 Medium Sized Rasagullas
• Author - SM  

Total Cooking Time:

• Preparation Time - 15–20 Minutes
• Cooking Time - 45 Minutes - 1 Hour
• Soaking Time - 25–30 Minutes or up to 1 Hour

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

"Mouthwatering Rasagullas: Step-by-Step Cooking Instructions for Soft, Spongy Perfection"

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Rasagulla Recipe

Ingredients:

For Rasagullas:

• Paneer/Chenna: 1 Cup

For Sugar Syrup:

• Sugar: 1/2 Cup
• Water: 1 1/2 Cups
• Cardamom: 1 No.
• Kewra Essence/Rose Water: a Drop (Optional)

To Garnish:

• Pistachios: A Few (Optional)
• Saffron Strands: A Few (Optional)
  

   

  For more tips on Homemade Paneer, click here.

   

Method

For Rasagulla:

1. Crumble the Paneer/Chenna and knead it into a soft dough.
2. Use your fingers and the heels of your palms to knead the Paneer until some ghee/oil seeps out.
3. Alternatively, give the crumbled Paneer a quick pulse in a mixer grinder for 30-45 seconds.
4. Ensure there are no lumps or solids in the Paneer.
5. Knead for about 10-15 minutes or until you achieve a smooth and non-sticky dough.
6. Pinch small portions out of the Paneer dough, shape into small balls, and set aside.

For Sugar Syrup:

1. Dissolve Sugar in Water with Cardamom Powder. Boil until you have a thin syrup.
2. Gently drop the Paneer Balls into the syrup and cover the saucepan with a lid.
3. Cook undisturbed for about 30-35 minutes, or until the Paneer Balls double in size.
4. Check if cooked: Press with the back of a spoon; if it springs back, it's ready. Alternatively, drop a Rasagulla into water—if it sinks, it’s perfectly cooked.
5. If not cooked, continue for a few more minutes.
6. Turn off the flame and let sit for 25-30 minutes to an hour with the lid on.
7. Serve Rasagullas warm, at room temperature, or chilled.
8. Store in the refrigerator. Enjoy as is or with Rabri/Rabdi for a delightful dessert called Rasmalai.
   

    

   For a delicious twist, try making Rasmalai using your homemade Rasagulla and Rabdi! Click the links for the recipe!

    

Rasagullas soaked in sugar syrup, presented with elegant traditional style

Notes & Tips For perfect Soft & Spongy Rasagullas

*Quality of Paneer/Chenna

• Use Fresh Paneer: Always opt for fresh, high-quality Paneer, preferably homemade, made from full cream milk.
• Curdling: Boil the milk before adding the acidic agent (lemon juice or vinegar) to curdle. Do not boil the milk again after adding the acidic agent.
• Ice Cubes: Add ice cubes after curdling to halt further curdling, preventing chewy Rasagullas.
• Thorough Washing: Wash the Paneer well to eliminate any acidic taste, then drain and tie it in a Muslin cloth to remove excess water.
• Hanging Time: Hang the Paneer for 4-5 hours—it should remain slightly moist and crumbly, not dry or watery.
  

   

  Can I use store-bought Paneer for Rasagullas? While you can use store-bought Paneer, Homemade Paneer usually yields softer and spongier Rasagullas.

*Importance of Moisture in Paneer

• Too Dry Paneer: If the Paneer is too dry, the Rasagullas will become tough and dry, ruining their texture.
• Watery Paneer: If the Paneer is too watery or if excess water has not drained well, the Rasagullas may break and scatter into the syrup during cooking.

*Kneading the Paneer

• Kneading: This is crucial for soft Rasagullas. Knead with fingers and palms until ghee/oil seeps out or pulse in a blender for 30-45 seconds.
• No Lumps: Ensure there are no lumps, kneading for 10-15 minutes until smooth and non-sticky.
• Forming Balls: Pinch small portions and roll into balls without cracks.

 *For Sugar Syrup

• Adjust Sweetness: Modify the sugar quantity to your taste—1/2 cup of sugar to 1.5 cups of water is recommended for mildly sweet Rasagullas.
• Flavourings: Adding cardamom or rose/kewra essence is optional but enhances aroma. Boil until thin sugar syrup forms.
• Cooking Space: Use a wide pan to allow Rasagullas to expand without crowding, ensuring they retain their shape.
  

   

  Pro Tip: If the sugar syrup is thick, the Rasagullas may not get well soaked.

For Cooking Rasagullas

Choose the Right Pot:

• Choose a wide and big saucepan with a tight lid for cooking Rasagullas and sugar syrup.
• There should be enough space for the Rasagullas to bloat up in the sugar syrup; they will double in size.
• The saucepan should have a tight lid to cover and cook the Rasagullas.

Cooking Method:

• Alternatively, you can pressure/steam cook the Rasagullas, but keep it closed until fully cooked.
• Do not open the lid until the Rasagullas are well cooked. Opening it may alter their texture, making them chewy and hard.

Cooking Time:

• Cover and cook for about 30–35 minutes on medium flame.
• Through trial and error, perfect the cooking time; it may vary with flame and stove type.
• If unsure, drop a Rasagulla into a cup of water—if it sinks, it's perfectly cooked.
• If not cooked, continue cooking for a few more minutes.

Cooling:

• Once cooked, do not open the lid.
• Keep aside for 25–30 minutes to cool down, keeping the lid intact.
• Keeping the lid covered is the most important step while preparing Rasagullas.

Soaking:

• Soak the Rasagullas in sugar syrup for at least an hour to infuse them with sweetness and flavours.
• Cover and store Rasagullas in the refrigerator; if stored properly, they stay good for about 3-4 days or up to a week.
  

   

  Pro Tip: Covering and cooking the Rasagullas properly is the key to achieving soft and spongy results!

In a Pressure Cooker

Choose the Right Pressure Cooker:

• The pressure cooker should be wide and big enough for the Rasagullas to have enough space to double in size while cooking and soaking.
• Ensure that the Rasagullas are not overcrowded and tightly packed inside the pressure cooker.

Adding the Rasagullas:

• Add the rolled paneer balls into the pressure cooker.
• Pour the sugar syrup over the paneer balls.

Covering the Cooker:

• Cover the pressure cooker with the lid and place the Pressure Regulator/Vent Weight over the vent pipe.

Cooking Process:

• Cook on a high flame for a whistle.
• Lower the flame and cook for another 4–5 whistles, or for roughly 7–8 minutes.
• Do not cook overall at a high flame; otherwise, the Rasagullas may break and scatter in the sugar syrup.

Releasing Pressure:

• Switch off the flame and allow the pressure to release.
• Leave the pressure cooker untouched for at least 30 minutes to an hour. This allows the Rasagullas to become perfectly infused with sweetness and flavours.

Soft and spongy Rasagullas, garnished with saffron and pistachios, ready to enjoy

Storing and Serving Suggestions

Storing Rasagullas:

• Keep it Closed: Always store Rasagullas in an airtight container to maintain their softness and prevent them from drying out.
• Avoid Temperature Changes: Do not expose Rasagullas to sudden temperature changes; this may cause them to become tough.

• How do I store leftover Rasagullas?

  • Refrigeration: Store Rasagullas in a covered container in the refrigerator. They can stay fresh for about 3–4 days if stored properly.

• Can I freeze Rasagullas?

  • Storing in Freezer:  Freezing Rasagullas is not recommended, as it can alter their texture. It’s best to consume them fresh or store them in the fridge. So, a Big NO NO!!!
    

Serving Suggestions:

• Serve Chilled or at Room Temperature: Rasagullas can be enjoyed straight from the fridge or allowed to sit at room temperature for a short while before serving.
• Garnishing: For an elegant touch, consider garnishing with chopped nuts, saffron strands, or a sprinkle of cardamom powder. This adds flavour and enhances presentation.
• Pair with Rabdi: Serve Rasagullas alongside a bowl of Rabdi for a delightful combination. You can even prepare a delicious Rasmalai using homemade Rasagullas and rabdi.
• Festive Presentation: For special occasions, serve the Rasagullas in individual bowls, drizzled with sugar syrup, and topped with your favourite garnishes.

Savour the Sweetness of Perfect Rasagullas!

    Rasgullas are a beloved Indian sweet that bring joy to every celebration, from festivals to family gatherings. With a few simple tips—like using using fresh paneer (not too dry or too wet), ensuring a thin sugar syrup—you can create these delightful, soft, and spongy treats right at home.

    Remember, the key to achieving the perfect Rasagullas lies in the technique: cover and cook them patiently to ensure they soak up the sweetness and flavour beautifully. By following these simple steps you can master this classic Indian sweet. 

    Each bite promises a burst of sweetness that melts in your mouth, making it a perfect treat for any occasion. These sweet, syrupy orbs are bound to impress anyone lucky enough to taste them!

For more sweet inspirations, explore our collection of Bengali Sweets and discover delights like Bengali Lyangcha, Mishti Doi, and Gulab Jamun Chum Chum to elevate your dessert table.

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RAS MALAI

HOW TO MAKE RAS MALAI

INGREDIENTS:

For  Rasagullas :

For Sugar Syrup :

For Rabdi :

METHOD :

Rabdi :

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Remove from fire and allow it to cool.

Rasagulla:

• Crumble the Paneer, add Corn Flour & Yellow food colouring to it and knead it into a soft dough.
• Make small balls and flatten them up into the shape of a disc.  Keep them aside.
• Dissolve Sugar in Water along with Cardamom Powder.  Boil this into a thin Sugar syrup.
• Drop the flattened Paneer discs slowly into the Sugar Syrup and cover the saucepan with a lid.
• Let it cook undisturbed for about 8-10 Minutes or until the flattened Paneer has bloated up.
• It would have almost doubled the size, if not cover and cook for few more minutes.  
• To check whether it is cooked, press it with the back of a spoon, if it springs back then it's perfect.
• Switch off the flame, and remove the Rasagullas with a slotted spoon and keep them aside. 

Ras Malai:

• Drop these cooked Rasagullas into the Rabdi.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Quality of Paneer reflects on the texture of Rasgullas, so always go for fresh and good quality paneers.
• While crumbling the Paneer, you can give a quick pulse in a mixer grinder/blender.
• Adding Corn flour and Yellow food colouring are purely optional.
• Adjust the amount of sugar to suit your taste.
• Alternatively you can pressure/steam cook the Rasagullas and then add them into the Rabdi and cook for few more minutes before chilling them.
• If using this method add a bit more of Sugar to the Rabdi.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasagullas soaked in Rabdi for atleast an hour to get it perfectly infused with flavours.
• Keep Ras Malai refrigerated.  Stays good for about 3-4 days.

RASMALAI WITH READY-MADE RASGULLAS

INGREDIENTS :

For Rabri/Rabdi:

For Garnishing:

HOW TO MAKE RASMALAI WITH READY-MADE RASGULLAS

RASMALAI WITH READY-MADE RASGULLAS

METHOD :

Rasgullas :

• Remove the Rasgullas from the Can and drain the Syrup.
• Gently press the Rasgullas between the palms and remove as much as sugar syrup from the Rasgullas.
• Keep them aside. 

Rabri/Rabdi:

• Boil the Milk along with Sugar, Cardamom Powder and Saffron Strands.
• Once it starts to boil, lower the flame and cook until it reduces to half the volume stirring occasionally.
• Add Condensed Milk and slivered Almonds, Pistachios and Cashew Nuts along with few strands of Saffron to it.
• Leave this on a low flame for few more minutes, stirring occasionally.
• Remove from fire and allow it to cool.

Ras Malai:

• Drop the ready-made Rasgullas into the Rabdi.
• Let the Rasgullas get soaked in Rabdi, leave this aside for at least 45 minutes - 1 Hour.
• Serve them chilled, garnishing with few more slivered nuts.

NOTES :

• Try not to squeeze too much as Rasgullas may break or crumble. 
• This will help the Rasgullas absorb the Rabdi, and yield a juicy & creamy Rasmalai.
• Adjust the amount of Sugar to suit your taste.
• While simmering the Rabdi stir it occasionally, so that it doesn't burn which can spoil the overall taste of the dish.
• Keep the Rasgullas soaked in Rabdi for at least 45 Minutes to an hour to get it perfectly infused with flavours.
• Keep them refrigerated.  Stays good for three-four days.

HOW TO MAKE PANEER

HOW TO MAKE PANEER

HOW TO MAKE PANEER

INGREDIENTS :

• Boil the Milk.
• When it starts to boil, add the Lemon Juice/Vinegar/Curd/Yogurt.
• Within few minutes the Milk starts to curdle.
• When the Milk fully curdles, switch off the flame.
• Add few ice cubes to the above.  This will stop anymore curdling which can make the Paneer Chewy.
• Strain the curdled Milk immediately into a thin cotton napkin/clean muslin cloth.
• Drain the Whey water.
• Collect the napkin together and tie it tightly with the coagulated Milk shreds inside.
• Hang it above a bowl until all the remaining whey water is totally drained. (For about 2-3 hours)
• Then place the tied napkin on a plate or a cutting board and keep a heavy object on top it.
• Press it well to make it flat and also it removes any remaining whey water from it.
• Leave it aside for 2-3 hours.
• The Paneer/Chenna would be set.
• Remove the Paneer from the cloth napkin and cut it into cubes or into any desired shape.
• Can refrigerate the home-made Paneer - if so keep it in an airtight container or immerse the Paneer block in a bowl of water.

NOTES :

• Good quality milk and full cream milk yields excellent Paneers/Chenna.
• Can use any one of the three coagulating agents: lemon juice, curd or vinegar
• If you don’t prefer a bit of acidic smell from lemon or vinegar in paneer, add curd to coagulate it.
• Once the lemon juice or vinegar is added the milk will start to curdle.
• When the milk completely curdles the whitish or greenish whey water separates from it.
• Immediately switch off the flame,
• Add few ice cubes to the above.  This will stop anymore curdling which can make the Paneer Chewy.
• Do not boil once it is totally coagulated.
• Remove from fire immediately and strain the curdled milk.
• Overcooking will yield a hard & chewy Paneer once set.
• One way to keep the Paneer soft in the fridge is to soak the paneer block in water in a bowl.
• Once refrigerated Paneer will last up to a week and can be frozen too.
• If doing so do not cut the Paneer into cubes.  Can do it before cooking the Paneer.
• Can also soak the Paneer in warm water after you have removed it from the fridge before cooking.
• Can use any kind of thin, clean & absorbent cloth to strain the Paneer.
• Do not throw away the Whey Water.  It can be used in a lot of ways and has got many medicinal uses too... 

"Badusha/Balushahi Recipe: Flaky Sweet Treat for Diwali"

Let's Discover the Sweet History of Badusha

     Badusha, known as Balushahi in North India, is a traditional Indian sweet with a flaky texture and mild sweetness that has delighted generations. With its roots in Mughal cuisine, it spread across the Indian subcontinent, becoming a staple in Indian, Pakistani, Nepali, and Bangladeshi kitchens. This classic treat is perfect for Diwali celebrations, but let's be honest – do we really need an occasion to enjoy a good sweet?

My Sweet Nostalgia: The Badusha Story

    Badusha holds a special place in my heart, bringing back fond memories of childhood. I remember eagerly waiting for my father to return home with boxes of sweets from Nellai Lala Sweets in Coimbatore, and my favourite was always the Badusha. Its gentle sweetness and flaky goodness made it love at first bite! These days, I make it at home, especially when the festive season rolls around. It’s a simple recipe that even beginners can master.

Why You Should Try This Authentic Badusha Recipe for Festive Celebrations

• Easy to Make:  Badusha isn't just a festive treat—it's an all-time favourite for anyone who loves traditional Indian sweets. With minimal ingredients and loads of flavour, it’s one of the easier desserts to make, even for beginners. 

• Perfect for Any Occasion!  I usually hesitate when it comes to preparing sweets, thanks to the tricky techniques and sugar syrup consistencies. But Badusha was a pleasant surprise—my first attempt turned out great! Since then, it’s become a regular in my kitchen, second only to Gulab Jamun.

 

A Sweet Surprise: The Mini Badusha Memory

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

    Badusha holds a special place in my heart, and one unforgettable moment involved a sweet surprise from my daughter. Knowing my deep nostalgia for this Indian treat, she meticulously prepared mini Badusha one night and surprised me with them the next morning, accompanied by a heartfelt note. The joy of that moment is something I still cherish, and I captured this photo to reminisce about the gesture.

A Family Favourite

    Interestingly, my daughter has a soft spot for bite-sized treats—whether it’s Badusha, Cutlets, or Kozhukattai, she always requests mini versions. Her preference for these smaller portions adds a delightful twist to traditional sweets, making them even more enjoyable and perfect for sharing. So, if you’re making Badusha, consider trying a few mini ones—they’re just as delicious, and perfect for satisfying a quick craving!

    Adding bite-sized versions of Badushas to your Diwali platter could make for a charming and unique touch.

Looking for more festive inspiration? Explore a wide collection of delightful Diwali Recipes for more traditional sweets and treats that will wow your guests and make your celebrations memorable!

 

• Cuisine - Indian
• Recipe Type - Sweet
• Difficulty - Medium
• Yields - 15–20 Nos.
• Author - SM

Time Estimate

• Preparation Time - 5–10 Minutes
• Cooking Time - 30–45 Minutes

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

Badusha (Balushahi) – A classic Indian sweet known for its flaky texture and mild sweetness, perfect for festive celebrations and everyday indulgence.

Essential Ingredients for Badusha/Balushahi

For the Dough

• All-Purpose Flour (Maida) – 1½ cups
• Butter – ¼ cup (melted)
• Oil – 1½ tablespoons
• Curd – 2 tablespoons
• Baking Soda – ½ teaspoon
• Sugar – 1 teaspoon
• Water – ¼ cup (as needed)
• Oil for Deep Frying

For the Sugar Syrup

• Sugar – ½ cup
• Water – ¾ cup
• Cardamom Powder – 1 teaspoon
• Saffron Strands – 2 (optional)
• Lemon Juice – ¾ teaspoon

Method: 

How to Make Badusha: Step-by-Step Guide

Preparing the Sugar Syrup

• Mix Sugar and Water: Combine sugar and water in a large pan, stirring until the sugar dissolves.
• Add Flavourings: Stir in the cardamom powder and saffron.
• Boil to One-String Consistency: Boil the mixture until it reaches a one-string consistency.
• Add Lemon Juice: Add the lemon juice to avoid crystallisation. Set aside.

Tip: To check one-string consistency, dip a spoon in the syrup. If it forms a thin string between your fingers, it's ready.

Making the Dough

• Blend Wet Ingredients: Melt butter and mix with curd, oil, baking soda, and sugar until well combined.
• Prepare the Flour: Sift the flour and make a well in the centre.
• Combine Mixture: Add the wet mixture to the flour, mixing until it resembles breadcrumbs.
• Knead Dough: Gradually add water to form a smooth dough. Cover and rest for 20–30 minutes.

Note: Don’t over-knead; it could affect the flaky texture.

Shaping and Frying the Badusha

• Divide Dough: Roll the dough into equal-sized balls.
• Shape and Dent: Press each ball lightly, creating a small dent in the centre.
• Heat Oil: In a pan, heat oil on medium. Test with a small piece of dough; if it rises, the oil is ready.
• Fry on Low Heat: Add Badushas to hot oil, then immediately switch off the heat. When they float, turn the heat back on low, and fry until golden brown.
• Drain and Soak: Once fried, drain on paper towels, then immerse in sugar syrup for 20–30 minutes.

Tip: Frying on low heat ensures a perfect flaky texture. Rushing this step can lead to undercooked centres.

Making Mini Badushas - A Fun Twist

Mini Badusha – A Sweet Surprise Made with Love. These bite-sized delights were handcrafted by my daughter, who knows my love for this nostalgic Indian sweet.

How to make Mini Badushas or Bite-sized Badushas:

To make mini Badushas using the same recipe, follow these simple steps:

• Divide the Dough into Smaller Portions: After resting the dough, divide it into smaller, bite-sized balls instead of the usual lemon-sized portions. Each ball should be around the size of a small marble.
• Flatten and Shape Carefully: Gently flatten each mini ball and make a small indentation in the centre, just like with the regular-sized Badushas. You can also create swirls around the edges for a traditional look.
• Adjust Frying Time: Since the mini Badushas are smaller, they will cook faster. Fry them on low heat until they turn golden brown, ensuring the inside is cooked without burning the outside.
• Dipping in Sugar Syrup: Follow the same process for soaking in sugar syrup, but reduce the soaking time to about 10–15 minutes to avoid them becoming overly sweet.

Enjoy these adorable bite-sized treats! Perfect for kids or for a smaller indulgence.

Pro Tip: Mini Badushas are perfect for festive gift boxes, party treats, or just a quick indulgence. You can even add a pinch of cardamom or saffron to the sugar syrup for a more aromatic touch. Try these bite-sized delights and make your celebrations extra special! 🎉

Notes & Tips for Perfect Badusha

• Consistency Check: If they dissolve in oil, the dough likely has too much fat or baking soda. Add more flour and knead again.
• Shaping Ideas: Shape them like small doughnuts or with swirls for a decorative touch.
• Oil Temperature Control: Never let the oil smoke; fry on low to medium heat for a consistent golden brown colour.
• Syrup Crystallisation Prevention: Lemon juice keeps the syrup smooth.
• Storage: Store in an airtight container for a week at room temperature. Refrigerate for longer shelf life, and reheat in the microwave before serving.

Serving Suggestions

• For Festive Feasts: Serve these delectable Badushas alongside other sweets like Gulab Jamun or Rasagulla for a full festive spread.
• Gift Them: These homemade treats make excellent Diwali gifts. Pack them in a decorative box to impress friends and family.

FAQs About Making Badusha

1) Can I use ghee instead of butter? 

• Ghee will make the Badusha crispy rather than flaky, so it’s best to stick with butter.

•  Reheat with a little more water and lemon juice to bring it back to the right consistency.
  

Storage & Reheating Tips

• Room Temperature: Stays fresh for up to a week in an airtight container.
• Refrigerate for Longer Shelf life: Can be stored for two weeks in the fridge. Reheat for a few seconds in the microwave before serving.

     Light up this festive season with some of these wonderful recipes. What's a festival without food and when it comes to Diwali what tops the list is always home-made Sweets, Savouries & Desserts. Indian Kitchen light up their stoves even long before the Festive mood begins.  Every  household will have their own list of preferred Sweets & Snacks for the festive season along with easy additions to enhance the list of so-called Diwali Bakshanam. Then comes the Menu for the Day and last but not the least finishing off the heavy-fed day with Diwali Lehyam(a home-made digestive aid).

    When it comes to Diwali Bakshanam and Diwali a long-forgotten Painting pops up into my mind - a family preparing Diwali Sweets and Snacks, while ransacking through the net with various search results I was able to find it out.  The painting had left a deep remark in my mind.

DIWALI SWEETS

Boondi Ladoo

Mysorepak

Bengali Langcha

Gulab Jamun Chum Chum

Gulab Jamun with Khoya & Paneer

Gulab Jamun

Makkan Peda

Gulab Jamun in Rabri

Badusha

Rava Laddu

Badam/Almond Halwa

Kasi/Poosanikai Halwa

Palkova

Shrikandh

Mishti Doi

Coconut Burfi

Rasagulla

Ras Malai with Readymade Rasagullas

Ras Malai

Shahi Tukda/Double ka Meeta

Pear Halwa

Apple Halwa

Karachi Halwa

Rose Sago Dessert

Sweet Mixture

Carrot/Gajar Halwa

Kala Kala/Diamond Biscuit

Then Mittai/Honey Candy

Milk Kesari

Pineapple Kesari

Rava Kesari

Aval/Poha Kesari

SNACKS & SAVOURIES

Coconut Milk Murukku

Pottukadalai Murukku

Tapioca Murukku

Garlic Murukku

Instant Murukku with Radymade Murukku Mix

Urad Dhal Murukku

Maida Murukku

Potato Murukku

South Indian Mixture

Oma Podi

Kara Boondi

Sev

Aloo Bhujia

Namak Pare

Moong Dhal Namkeen

Boondhi

Roasted Cashewnuts

Masala Peanuts

Banana Chips

DESSERTS:

Rabri/Rabdi

Basundi

Badam/Almond Kheer

Badam/Almond Milk

Kulfi

Mango Kulfi

Rose Kulfi

Tutti Frutti Ice Cream

Semiya/Vermicelli Payasam

Sago/Javvarisi Payasam

Firni

Carrot Kheer

Rice Kheer

Apple Sago Kheer

Chak Hao Amubi/Black Rice Kheer

Ponsa Gharai/Jackfruit & Rice Payasam

Gulab Firni

Sweet Punjabi Lassi

Mango Lassi

Rose Milk

Enjoy the Food & Wishing you all a Happy Diwali !!!