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This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

Chocolate Burfi Bark

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This Chocolate Burfi Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

The dish is super easy to make, coming together in under 20 minutes and using only a few ingredients. The bottom layer is a take on the classic chocolate burfi and uses condensed milk, Dutch processed cocoa powder, and crushed graham crackers. The top of layer is simply melted white chocolate that creates this elegant balance of deep, rich cocoa with light, sweeter white chocolate.

The real magic in the garnishes no doubt! The dried strawberries and mangoes add this wonderful fruitiness along with a chewier texture. The lavender, marigold, and saffron add this floral aroma that makes a super light and yummy dessert! The final sprinkling of sea salt seals this great savory, sweet flavor into the bark.

Perfect for the festive season to spice up the usual traditional desserts, this Chocolate Burfi Bark will be loved by kids and elders alike!

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

RECIPE INGREDIENTS:
  • Cocoa Powder – adds this insanely deep, rich chocolate flavor to the Burfi!
  • White Chocolate – brings a needed sweetness and crunchy texture to the dish!
  • Graham Crackers – add a nutty flavor to the dessert.
  • Lavender – brings a lovely, floral aroma to the bark.
  • Strawberries – add a needed acidity and fruity, tangy taste that cuts through all the chocolate.
  • Sea Salt – seals the great savory, sweet flavor in the bark.

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

HOW TO MAKE CHOCOLATE BURFI BARK:
  1. Make the dough! Mix together the crushed graham crackers, salt, condensed milk, and cocoa powder. Once incorporated, add in the milk and butter. Mix together to create a dough.
  2. Set it in a mold! Spread the dough using a rolling pin and arrange it in a dish lined with parchment paper.
  3. Add the white chocolate layer! Melt the white chocolate in a double boiler (or microwave) and spread it on top of the chocolate dough.
  4. Garnish! Decorate the top liberally with edible flowers,  fruits and salt. Sprinkle sea salt on top.This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

  5. Chill and serve! Chill it for 15 minutes in the fridge before cutting and serving.This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.
5 from 2 votes
This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.
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Chocolate Burfi Peda Bark
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

Course: Dessert
Cuisine: Fusion, Indian
Keyword: festive, mithai, traditional
Servings: 25 pieces
Calories: 127 kcal
Author: Nidhi Bothra
Ingredients
First Layer:
  • 2 cups graham crackers , crushed
  • 1 cup condensed milk
  • 1 cup cocoa powder
  • 1/2 cup milk , room temperature, as needed
  • 1 tsp salt
  • 2 tbsp butter , melted
Second Layer:
  • 2 cups white chocolate chips
Garnishing:
  • dried strawberries
  • saffron
  • edible lavender buds
  • pistachio , chopped
  • dried mangoes , cut into strips
  • edible marigold flowers
  • pinch sea salt
Instructions
  1. Mix together the crushed graham crackers, salt, condensed milk, and cocoa powder. Once incorporated, add in the milk and butter. Mix together to create a dough.

  2. Line an 8x8 dish with parchment paper and spread this chocolate mixture into a thin layer. If you’re finding it difficult to work with the dough, it might be easier to roll it out using a rolling pin and then putting it into the dish, using your fingers to fill any gaps. Cover it and keep it aside while we prepare the second layer.

  3. For the white chocolate layer, melt the chocolate using the residual heat of a double boiler. Alternatively, you can microwave the chocolate in 30 second intervals until fully melted. Either way, make sure not to overheat the chocolate as it often dries out and begins to harden.

  4. Once melted, quickly transfer the while chocolate to the same lined dish as before and spread into a thin layer on top of the chocolate dough from before.

  5. Decorate the top liberally with the garnishes. Sprinkle sea salt on top.

  6. Chill for 15 minutes in the fridge before cutting and serving.

Recipe Notes
  • These can last about a week in the fridge and are great made in advance for parties or events!

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

This Chocolate Burfi Peda Bark is a lovely dessert made with layers of chocolate burfi (peda) and white chocolate that’s topped off with dried fruits, flowers, and spices! There’s strawberries for acidity, lavender buds for a great aroma, and chopped pistachio for an added saltiness.

Featuring three delicious curries, mixed vegetables in white gravy, lobia - black eyed beans masala, dum aloo with Malabari parantha and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones the thali is balanced and nutritious as well!

Indian Thali Platter (Instant Pot or Stovetop)

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Featuring three delicious curries, Malabari paratha, and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones, the thali is balanced and nutritious as well!

There’s a mixed vegetable curry, black-eyes beans masala, and dum aloo, all of which are made in the Instant Pot. Following are the links to the recipe and how to video for the curries:

The fresh vegetables combine with the bold spices and aromatics to create a heavenly mix of flavors and textures. Crisp vegetables juxtapose the creamy gravies as spicy flavors complement sweeter, richer notes.

Serve the above curries with:

  • Malabari parantha or any parantha or bread
  • Jeera Rice
  • Dal Tadka
  • Mixed Raita
  • Pickled Onions
  • Pickled Beetroots
  • Milk cake or any sweet

With no dish easier that’s as elevated, refined, and delicious, it’s safe to say that this thali should be a staple in your household. Everyone from kids to adults will fall head over heals for the deliciousness that is this thali!

Featuring three delicious curries, mixed vegetables in white gravy, lobia - black eyed beans masala, dum aloo with Malabari parantha and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones the thali is balanced and nutritious as well!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Featuring three delicious curries, mixed vegetables in white gravy, lobia - black eyed beans masala, dum aloo with Malabari parantha and a host of side dishes, this Indian Thali platter is a super flavorful, easy to make meal. Elevated with rich spices like saffron and balanced with tangy, acidic undertones the thali is balanced and nutritious as well!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Mixed Vegetables in White Gravy (Instant Pot or Stovetop)

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Rich, creamy, and decadent in every way, this Instant Pot Mixed Vegetable is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

There’s carrots, beans, corn, paneer, pineapple, and a whole host of other vegetables that makes for a super nutty, dynamic flavor. There’s also many different textures as there’s a crunchy, smooth, and crisp mouthfeel.

It also works well as part of a thali platter, accompanied with other curries and various side dishes to amplify its flavor!

STEP BY STEP VIDEO:

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

5 from 3 votes
Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!
Print
Mixed Vegetables in White Gravy (Instant Pot or Stovetop)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: curry, instant pot
Servings: 6
Calories: 215 kcal
Author: Nidhi Bothra
Ingredients
  • 1/4 cup carrots , chopped
  • 1/4 cup green beans , chopped
  • 1/4 cup corn
  • 1/4 cup peas , boiled or frozen
  • 1/4 cup pineapple
  • 2 tbsp mixed color bell peppers
  • 1/2 cup paneer , or tofu
  • 1 medium onions , finely chopped
  • 2 tbsp fresh tomato puree
  • 3 tbsp yogurt
  • 2 tbsp water
  • 2 tbsp almond flour , or paste of 8-10 soaked almonds
  • 1/2 tsp all purpose flour
  • 1/2 cup milk
  • 1/4 cup cream
  • 1 tsp kasoori methi
  • 1/2 tsp cardamom powder
  • 1/2 tsp garam masala
  • 1/2 tsp black pepper
  • pinch turmeric powder
  • 8 strands saffron , soaked in milk
  • 1/2 tsp rose water
  • 1 tsp ginger , minced
  • 2 tsp green chilies , minced
  • 1 tsp garlic , minced
  • 2 tbsp oil
  • 1 tbsp ghee , or butter
  • 1 bay leaves
  • 2 tbsp water
  • salt  to taste
Instructions
Instant Pot:

  1. Turn on saute mode in the Instant Pot and add in the oil. Heat the oil for one minute and in the garlic, green chili, and ginger. Saute it for a few seconds and then toss in the onions and bay leaves, cooking until translucent.

  2. Pour in the fresh tomato puree and immediately turn off the saute mode because we will be adding yogurt in soon and we don't want it to split. In a small bowl mix together the 2 tbsp of water, almond flour (or paste), all purpose flour, and yogurt to make a paste. Add this in paste or mixture and stir the mixture. Once combined turn on the saute mode.

  3. Add the butter, turmeric, kasoori methi, salt, green beans, carrots, and water. Put the lid on and pressure cook for 2 minutes on high in manual mode and then quick release it.

  4. Turn on saute mode again and add peas, corn, peppers, paneer, pineapple, all of the spices, saffron (soaked in milk), milk, and cream. Mix them together, add in the rose water and then turn off saute mode and take it out in a bowl. Don't over saute, otherwise the vegetables will lose their color. The Mixed Vegetables are ready!

Stove Top:

  1. Cook it in a heavy-bottom saucepan and instead of pressure cooking, just cover it and cook it until the vegetables are al-dente (soft but still have a bite).

Recipe Video

Recipe Notes
  1. If the gravy seems to be too runny after you're done, don't worry because the cream and almond powder (or paste) will thicken it over time.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Rich, creamy, and decadent in every way, this Mixed Vegetables in White Gravy (Instant Pot or Stovetop) is the easiest way to elevate a simple weeknight dinner! Featuring a medley of vegetables paired with lovely aromatics like saffron and rose, it goes great with naan or rice for a simple, yet elegant meal!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Dum Aloo – Potato Curry (Instant Pot or Stovetop)

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Rich with spices, garlic, and onions, this Instant Pot Dum Aloo – Potato Curry is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

With a melody of roasted spices like coriander, cinnamon, and cloves that are infused with garlic and onion, the curry has a super bold base that makes it a delicious dish. Pair it with naan, rice, or other curries and sides in a thali to truly get the most flavor from this Aloo Dum!

STEP BY STEP VIDEO:

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

5 from 3 votes
Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!
Print
Dum Aloo - Potato Curry (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: curry, instant pot
Servings: 6
Calories: 285 kcal
Author: Nidhi Bothra
Ingredients
Grind to Paste:
  • 1 onions , roughly chopped
  • 2 tomatoes , small, roughly chopped
  • 1 tsp ginger , chopped
  • 1 tsp green chili , chopped
  • 2 tsp garlic , chopped
  • 6 cashews , broken into pieces
  • 11/2 tbsp coriander seeds , or 1 tbsp coriander powder
  • 1 tsp cumin seeds
  • 2 cloves
  • 8 black peppercorns
  • 1/2 inch cinnamon sticks
  • pinch mace (javitri)
  • 1 tbsp oil
Instructions
Instant Pot:

  1. Turn the Instant Pot on sauté mode and add 1 tbsp oil, all spices (from grind to paste) and onions. Saute for 1 minute and add tomatoes, cashews, garlic, ginger and chilies. Saute for another minute and take it out in a blender. Let it cool down and grind to a paste.

  2. Turn the Instant Pot again on sauté mode and add the above paste, red chili powder, turmeric powder, baby potatoes, water, kasoori methi and salt. Mix together.

  3. Lock the lid, select the manual button and set it to 5 minutes on high pressure. Make sure your vent is on the sealing position.

  4. When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.

  5. Mix bell peppers and your Dum Aloo is ready!

Stove Top:

  1. Follow the above recipe. Cook in a pressure cooker for 1 whistle (high) and 1 whistle (medium low) instead.

Recipe Video

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Rich with spices, garlic, and onions, this Dum Aloo - Potato Curry (Instant Pot or Stovetop) is a super flavorful, quick dish! Baby potatoes are coated in a semi-wet gravy that’s bursting with spicy, tangy, earthy flavors!

Super flavorful with sweet and tangy notes, these protein packed Lobia-Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Lobia – Black Eyed Beans Masala (Instant Pot or Stovetop)

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Super flavorful and filling, with sweet and tangy notes, this Instant Pot Lobia – Black-Eyed Beans Masala (with stovetop option) is an easy and tasty recipe! It’s packed with protein and is rich in vitamins for a flavorful, healthy meal!

With hints of jaggery and tamarind chutney, the dish is super tasty and keeps you coming back fo another bite. It also works perfectly as part of a thali platter with other curries, rice, naan, and side dishes to truly appreciate its flavor!

STEP BY STEP VIDEO:

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

5 from 1 vote
Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!
Print
Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Super flavorful with sweet and tangy notes, this protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an easy and tasty recipe. Try this with rice or naan bread for a healthy meal!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: beans, instant pot
Servings: 6
Calories: 262 kcal
Author: Nidhi Bothra
Ingredients
  • 11/2 cup black eyed beans
  • 1 onions , finely chopped
  • 1 tsp ginger , minced
  • 1 tsp garlic , minced
  • 1/2 tsp green chilies , minced
  • 2 tbsp ghee  or oil
  • 2 dry red chilli
  • 1/2 tsp cumin seeds
  • 11/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp tamarind pulp
  • 1 1/2 tbsp tomato puree
  • 1 tsp jaggery
  • 1 cup water
  • salt  to taste
  • cilantro , for garnish
  • pickled onions , for garnish
Instructions
Instant Pot:

  1. Wash and soak the black eyed beans for 6-8 hours, ideally overnight. Drain the bean after soaking.

  2. Turn the instant pot on sauté mode and add the ghee. When hot, add cumin seeds, dry red chili, onions ginger, garlic and green chilies, and saute for 2 minutes till onions are translucent.

  3. Add black eyed beans, water, all dry spices (except garam masala, tamarind and tomato puree).

  4. Lock the lid and cook in bean mode for 22 minutes. Make sure your vent is on the sealing position.

  5. When the cooking is complete, let the pressure release naturally.

  6. Open the instant pot and put it on sauté mode. Add in tomato puree, tamarind pulp, garam masala and jaggery. Saute for 4-5 minutes and your Masala Black Eyed Beans are ready!

  7. Garnish with cilantro, pickled onions and and enjoy with naan bread, tandoori roti or rice!

Stove Top:

  1. Use a pressure cooker and follow the above recipe and instead pressure cook for 4-5 whistles. The first whistle should be on high and then you cook it on low-medium for the rest of the whistles.

Recipe Video

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Super flavorful with sweet and tangy notes, these protein packed Lobia - Black Eyed Beans Masala (Instant Pot or Stovetop) is an insanely quick and tasty recipe. Try this with rice or naan bread for a tasty healthy meal!

Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.

Saffron Rose Sabudana Chaat With Dates

Published by

Packed full of various spices, textures, and flavors, this Saffron Rose Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat.

It’s a super simple dish that comes together in less than 20 minutes, granted that you’ve soaked the sabudana prior. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.

It’s the perfect way to celebrate the beginning of this auspicious time. With Diwali just around the corner, it’s important to show honor by following this fast and these Sabudana Chaat cups are a best way to do it. Just because you’re fasting doesn’t mean you have to eat plain and simple food.

Try it as a simple weeknight dinner or easy lunch and take your taste buds on a journey! Perfect for the Navaratri Vrat, this Saffron Rose Sabudana Chaat with dates is a super flavor option to try this season!

Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.

5 from 1 vote
Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.
Print
Saffron Rose Sabudana Chaat With Dates
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This Saffron Rose Sabudana Chaat with Dates is a perfect meal to try during the Navaratri Vrat. It’s tangy-sweet flavor is enhanced with saffron, rose and dates, ingredients that you typically don’t see in a chaat.

Course: Appetizer, Chaat, Snack
Cuisine: Indian
Keyword: traditional
Servings: 4
Calories: 408 kcal
Author: Nidhi Bothra
Ingredients
Sabudana Layer:
  • 1 cup sago (sabudana or tapioca pearls)
  • 3/4 cup roasted peanuts , coarsely ground
  • 2 tbsp ghee
  • 4 curry leaves
  • 2 tsp green chilies
  • 1/2 tsp cumin seeds
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • 1/2 tsp lemon juice
  • 1 tsp rose water
  • 2 tbsp cilantro
  • salt  to taste or use sendha namak for fast
Potato Layer:
  • 2 cup potatoes , finely diced
  • 1 1/2 tbsp ghee
  • pinch turmeric powder
  • black pepper  to taste
  • salt  to taste or use sendha namak for fast
Dates Layer:
  • 8-10 dates , finely chopped
  • 1 tsp lemon juice
  • salt  to taste or use sendha namak for fast
Others:
  • 1/4 cup cilantro chutney
  • 10 strands saffron , soaked in 1 tsp water
  • almonds , finely chopped
  • pistachio
Instructions
  1. Rinse sabudana pearls in cold water, 3-4 times till the water is clear and all starch is rinsed off. Soak them in a wide bowl for 3 to 4 hours, with enough water to just cover them. They will absorb water and double in size. Press them and check that they are not hard from inside. Now drain them completely and spread them on a kitchen towel till they are totally dry.

  2. Heat ghee in a pan, add cumin seeds and curry leaves, and let them splutter. Add green chili and sauté for a minute. Then add sabudana, crushed peanut, sugar, black pepper, salt, lemon juice and cilantro leaves. Mix every thing well. When the sabudana pearls loose their opaqueness and start becoming translucent, they are cooked . It should not take more then 2-3 minutes. Be careful, as over cooking can make them sticky and lumpy. Now, switch off the flame, add in the rose water, and leave the pan covered for 2-3 minutes and then take it out in a bowl.

  3. For the potato layer, heat ghee in a pan. Add boiled potatoes and sauté on medium flame till they are golden brown in color and are crispy. Then add salt, lemon juice and cilantro. Take it out in a bowl.

  4. Now, let’s set the chaat in cups. In the base, add the chopped dates with salt and lemon to emulate a tamarind chutney. Then layer it with the potatoes, followed by the cilantro chutney, and finally the sabudana. Sprinkle it with the saffron water and garnish it with almonds and pistachio.

Recipe Notes
  • There are so many varieties of sabudana available, which need to be soaked for different times, anywhere from 2 hours to overnight. So, you might need to experiment with the sabudana.
  • Try to use thicker variety of sabudana pearls, as they will not stick together. You can also toss them with 1 tsp ghee before cooking to avoid sticking or coat them with some peanut powder to absorb the moisture.
    Make sure sabudana pearls are completely dry by spreading them on a kitchen towel.
  • Use enough ghee for cooking, otherwise sabudana pearls will stick together due to lack of grease.
  • Air Fryer Potato Layer – You can also air fry the potatoes, instead of pan roasting them. Just mix potatoes with 1 tbsp ghee and salt and air fry on 350 degrees for 7-8 minutes (time may vary). When done, add lemon juice and cilantro.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

Packed full of various spices, textures, and flavors, this Saffron Rose Dates Sabudana Chaat is a perfect meal to try during the Navaratri Vrat. It’s elevated with saffron, rose, dates, and other ingredients that you typically don’t see in a chaat. It’s a super simple dish that comes together in less than 10 minutes. Aromatics like cilantro, lemon, and black pepper create a very fragrant, slightly tangy, and a little sweet chaat.

This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.

Muradabadi Dal Chaat – Indian Street Food

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This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.

It’s based on a classic yellow dal that is minimally flavored with turmeric and salt. It’s a quick recipe to make either in a pressure cooker or an Instant pot. The toppings are a lovely array of fresh vegetables like radish, onion, and tomatoes, papdi, and spices like a homemade Muradabadi dal masala. They make for a great crunchy texture that’s balanced with the smooth dal, giving it a really interesting mouth-feel. The addition of that homemade spice mix adds a deep, umami component that brings the flavor full circle and really completes the dish.

Try this Muradabadi dal as an appetizer or snack or a main course (served with naan or kulcha bread) and enjoy the delicious flavor with the lovely mix of creamy and crunchy textures. There’s acidity from the vegetables, crunchiness from the papdi, and a rich feeling from the dal, that creates a dish that’s perfect stay warm this fall and winter season!

STEP BY STEP VIDEO:

This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.

This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.

This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.

5 from 3 votes
This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.
Print
Muradabadi Dal Chaat - Indian Street Food
Prep Time
10 mins
Cook Time
30 mins
Total Time
30 mins
 

This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.

Course: Appetizer, Chaat, Main Course, Snack
Cuisine: Indian
Keyword: healthy, lentils, streetfood
Servings: 8
Calories: 139 kcal
Author: Nidhi Bothra
Ingredients
Muradabadi Dal:
Toppings:
  • 1 tbsp ginger , julienned
  • 2 tbsp green chilies , finely chopped
  • 1/2 cup red onions , finely chopped
  • 1/2 cup tomatoes , deseeded and finely chopped
  • 1/4 cup radish , grated
  • 1/4 cup pomegranate seeds
  • 2 cups Indian papdi crackers , or other crackers or tortilla chips
  • 2 tbsp lime juice
  • 1 tbsp chaat masala
  • 2 tbsp butter
  • 4 tbsp mint-garlic cilantro chutney
  • cilantro
  • mint
  • boondi (chickpea flour droplets)
  • dry garlic chutney , store-bought (optional)
  • 2 tbsp muradabadi dal masala
Muradabadi Dal Masala:
Mint-Garlic Cilantro Chutney:
  • 1/4 cup mint leaves
  • 1/4 cup cilantro
  • 1 tbsp green chilies , or cayenne to taste
  • 1 inch ginger
  • 1/2 lime
  • 1/2 tsp cumin seeds
  • 4 cloves garlic
  • water , as needed
Instructions
Muradabadi Dal:

  1. Rinse and soak the yellow moong dal in the water for at least an hour and discard the water once ready. Add the dal into a pressure cooker and add double the amount of water that there is dal.

  2. Add salt, turmeric, and ghee and put the lid on. Let it cook on medium heat until one whistle and then lower the gas and let it cook for one more whistle. Let it release naturally and open the lid. Whisk the dal to mash any lentils that might still be whole. The dal is ready!

  3. If you want to use Instant Pot, then in step 1, pressure cook the soaked dal with the same amount of water on high for 5 minutes with natural release.

Muradabadi Dal Masala:

  1. Lightly roast and grind all the ingredients using a mortar and pestle, or a grinder.

Mint-Garlic Cilantro Chutney:

  1. Coarsely grind all the chutney ingredients and adjust seasoning when done.

Assemble the Chaat:
  1. When it’s time to serve the dish, heat the dal to a boil. In a serving bowl, crush papdi and ladle in the warmer dal. Add a little bit of every topping on top and the dish is ready to serve! Butter and muradabadi dal masala are key ingredients so definitely don’t skimp on them!

Recipe Video

Recipe Notes
  • The dal is best served in individual bowls and piping hot if it’s an appetizer
  • It can also be a main course dish, if you serve it with naan or kulcha. Just omit the papdi because there will likely be another source of crunch!
  • Butter and muradabadi dal masala are key ingredients, so definitely don’t skimp on them!

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

This Muradabadi Dal Chaat, a famous Indian street food, features healthy protein packed yellow moong dal lentils topped with a variety of fresh vegetables and spices. It’s a decadent, yet delightfully simple dish that is sure to warm you up as the weather starts to become cooler.

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Vegan Golden Turmeric Citrus Ramen

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Subtle, yet punchy in flavor, this vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest, and cilantro infusion. Ladled over freshly boiled rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

The broth made in coconut oil, starts with a lovely combination of sautéed alliums like ginger, garlic, and scallions that add a pungent sweetness to the dish. Next comes the water and flavorings like miso, soy sauce, lemon juice, and sriracha. Finally go in all the peppers, tofu, and enoki mushrooms. 15 minutes later, all the vegetables are tender but still have that nice snap to keep some texture. With protein, carbs, and an array of vegetables, it’s an easy, flavor, balanced weeknight meal.

If you’re craving a warm bowl of ramen but want to avoid the sodium or switch it out for a brighter, slightly lighter version, this is that dish! Try it as an easy weeknight dinner or as a main dish when people are over because this meal is sure to turn heads!

STEP BY STEP VIDEO:

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

RECIPE INGREDIENTS:
  • Turmeric – adds a lovely golden yellow hue and brings a fresh aroma to the dish!
  • Miso – is a subtle flavor and brings a deep, umami flavor!
  • Lemon Zest – creates a lovely, inviting aroma and adds a fresher feel to the meal!
  • Cilantro – adds that bright acidity that cuts through the richer flavors!
  • Tofu – is the main source protein and adds more nutritious value to the meal!
  • Rice Noodles – are the heart of the dish and give it nice body!
  • Garlic/Ginger – are the main aromatics that make for the most luscious smell ever!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

5 from 3 votes
This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!
Print
Golden Turmeric Citrus Ramen
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Course: Dinner, Lunch, Main Course, Soup
Cuisine: Asian
Keyword: noodles, tofu, turmeric, vegan
Servings: 5
Calories: 280 kcal
Author: Nidhi Bothra
Ingredients
  • 200 gm rice noodles  (200 gm or 8 oz)
  • 7 cups water
  • 1/4 cup matchstick carrots
  • 1/4 cup red bell peppers , julienned
  • 1/4 cup green bell peppers , julienned
  • 1/4 cup enoki mushrooms
  • 1 cup extra firm tofu , diced
  • 10 strands cilantro , 1 inch of the end chopped off, tied together with a string
  • 6 green onions , finely chopped, separate the white and green parts
  • 2 tbsp ginger , grated
  • 1 tbsp garlic , minced
  • 2 tbsp coconut oil
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 2 tsp lemon juice
  • 2 tsp lime juice
  • 1/3 cup white miso paste
  • 1 tbsp soy sauce
  • 1 tbsp sriracha
  • salt  to taste
Garnish
Instructions
  1. Boil the rice noodles in slightly salted water. It should take about 7-8 minutes. Drain them and keep them in the same pot.
  2. Add the coconut oil in the pan and sauté the ginger, garlic, and white part of the green onions until softened. Once tender, add in the water and cilantro stalk.
  3. Simmer for 2 minutes and add in the miso, soy sauce, sugar, black pepper, chili flakes, lemon juice, lime juice, lemon zest, and lime zest. Allow to simmer for 5 minutes.

  4. Once at a slow boil, add in the sriracha, bell peppers, enoki mushrooms, carrots, and tofu. Add in the salt and adjust the seasonings to taste.

  5. Once the broth is at a rapid boil and the vegetables are slightly tender but still maintain their crunch, remove the cilantro stalk and turn off the gas.
  6. In a serving bowl, add a large heap of the cooked noodles and ladle the broth and vegetables on top, garnishing with black sesame seeds, cilantro, and chili threads! The ramen is ready!

Recipe Video

Recipe Notes
  • The dish is best served in individual bowls for maximum enjoyment!
  • The soup is good for a few days in the fridge, but tastes best straight off the stove!
  • Any vegetables can be added or removed from the dish, it’s really customizable.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my Facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest and share your creation with me!

This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

Saffron Rose Biryani – Instant Pot or Stovetop

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Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors!

It’s a super quick, one pot dish that’s makes itself in just 15 mins in an Instant Pot. Start by sautéing some spices and vegetables, then add in the rice and let it boil. A speedy 10 minutes later, you can fold in your final ingredients and a hearty, refined dinner is ready!

Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is! It’s a lovely, elegant form of Indian cuisine that will tantalize the taste buds and take you on a journey of wonderful flavor!

This biryani pairs well with these daals (lentil-stew):

STEP BY STEP VIDEO:

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

RECIPE INGREDIENTS:
  • Basmati Rice – is the best rice to use for a biryani because it is long grained, which gives it more texture! It also becomes very fragrant once cooked which adds another aromatic element!
  • Saffron – adds a beautiful golden hue and rich aroma to the rice!
  • Rose Water – brings a floral element to the flavor that complexities the dish!
  • Cardamom – is an aromatic that adds a lovely fragrance to the whole dish!
  • Biryani Masala – is the main source of flavor and features a mix of raw spices like cinnamon, cumin, and bay leaves!
  • Paneer – adds a good source of protein and creaminess!

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

5 from 4 votes
Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!
Print
Saffron Rose Biryani - Instant Pot or Stovetop
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Dotted with aromatic spices, this Saffron Rose Biryani (Instant Pot or Stovetop) is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors!

Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: instant pot, rice
Servings: 4
Calories: 280 kcal
Author: Nidhi Bothra
Ingredients
  • 1 cup basmati rice
  • 2 tbsp ghee
  • 1/4 cup peas
  • 1/2 cup paneer , cubed
  • 3 tbsp carrots , finely chopped
  • 1 tbsp beetroot , grated
  • 10-12 mint leaves
  • 2 tbsp cilantro , chopped
  • 1/2 tsp saffron , soaked in 1 tbsp rose water
  • 1 1/2 tsp biryani masala
  • 1/2 tsp crushed black pepper
  • salt  to taste
  • 2 - 3 green cardamoms , pods
  • 1 bay leaves
  • 1/4 tsp cardamom powder
  • 1 tbsp lemon juice
  • 1 small cinnamon sticks
  • 1 black cardamom
  • 1/2 tsp cumin seeds
  • 1 cup water
Instructions
Instant Pot:
  1. Rinse the rice and soak in room temp water for 15 minutes.

  2. Put the instant pot on sauté mode and add ghee and heat until it’s shimmering. Add cumin seeds, bay leaves, green cardamom, black cardamom, and cinnamon. Sauté for a minute.

  3. Add peas and carrots and sauté for a minute. Drain your rice and put it in the instant pot.

  4. Sauté for a minute until fragrant and add paneer, water, biryani masala, salt, black pepper, and half of the mint leaves. Turn off the sauté mode.

  5. Using the back of a spatula, submerge the rice in the water. Pressure cook on high for 5 minutes, making sure the lid is on sealing. Release pressure naturally.

  6. Open the lid and put in the remaining mint, and cilantro, cardamom powder, lemon juice, saffron soaked in rose water, and beets. Fluff the rice with a fork, not vigorously mixing. The pink color of the beet should be in little pockets throughout the rice like little roses.

  7. Your biryani is ready!
Stove-Top:

  1. Follow the same steps in a large saucepan. When it comes to cooking the rice, use 2 cups of water instead and simply cover the pot and cook on medium low flame for atleast 10 minutes or until cooked!

Recipe Video

Recipe Notes
  • Fluff the rice gently with a fork, don't use a spoon, otherwise the rice will break and you won't see the colors of saffron and beetroot
  • Make sure you use long grain basmati rice.
  • I made this in an Instant Pot Duo Mini 3 Qt

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Dotted with aromatic spices like cardamom, cumin, and biryani masala, this Instant Pot Saffron Rose Biryani is a dish fit for kings! Super rich and luxurious, it has paneer, beets, and peas for a rice dish that’s full of complex textures and flavors! Serve it for dinner parties or make it for busy weekday meals and no one will know just how easy this dish is!

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

Coconut Chocolate Burfi Truffles

Published by

These Chocolate Coconut Burfi Truffles are an elegant refinement of traditional coconut sweets! They’re quick to make, sweet and nutty in flavor and have this gorgeous crumbly, toothy texture! With an innovative layer of chocolate, it’s a perfect way to incorporate a modern twist on a timeless classic this Rakhi season!

The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

They’re super easy because only have 7 ingredients and just take 15 minutes to make! They’re sure to be a favorite for Rakhi and bring joy this holiday season!

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

RECIPE INGREDIENTS:
  • Coconut – is the main flavor and is the perfect balance of sweet and nutty!
  • Cardamom – adds a lovely aroma and is a great compliment to the coconut!
  • Condensed Milk – gives the truffle a creamy texture and holds it together.
  • Dark Chocolate – adds a modern twist with creamy component.
  • Almond Milk – helps with binding and adds a lovely nutty flavor.

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

HOW TO MAKE COCONUT CHOCOLATE BURFI TRUFFLES:
  1. Make the mixture! Combine all the ingredients in a saucepan and heat them until homogeneous.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

  2. Let it cool! Make sure the mixture is room temperature before handling it.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

  3. Shape it! Fill the mixture into a mold and refrigerate for a few minutes for it to set. When ready, you can remove them from the mold.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

  4. Add chocolate! If you want, you can add a layer of chocolate to the mold and refrigerate for another 10 minutes.

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

    Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!

5 from 7 votes
Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!
Print
Coconut Chocolate Burfi Truffles
Cook Time
25 mins
Total Time
25 mins
 

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this season!

Course: Dessert
Cuisine: Indian
Keyword: chocolate, coconut, festive
Servings: 20 pieces
Calories: 94 kcal
Author: Nidhi Bothra
Ingredients
  • 2 1/2 cups desiccated coconut powder
  • 1 cup condensed milk
  • 1/4 cup almond milk  (or milk)
  • 1 tsp ghee  (or coconut oil)
  • 1/2 tsp cardamom powder
Chocolate Layer:
  • 1/4 cup dark chocolate
  • 1 tsp coconut oil  (or butter)
Instructions

  1. In a small saucepan, add the coconut, cardamom, and condensed milk. Cook for 5 minute son medium heat and then add in the milk and ghee (or coconut oil).

  2. Cook for 1 more minute and then turn off the gas.
  3. Once the mixture has cooled for 5 minutes, put it in a mold, filling up only halfway, and refrigerate for 10 minutes.

  4. Now, melt the chocolate and coconut oil (or butter) in a microwave

  5. Take the mold out and then layer it with chocolate. Refrigerate for 10 more minutes or until the chocolate is set.

  6. Your coconut burfi truffles with chocolate are ready to enjoy!!

Recipe Notes
  • You can use multi-colored candy melts for a pop of color. I used red and green melts.

Subscribe to my YouTube Channel for step-by-step videos.

DID YOU MAKE THIS RECIPE?

Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.

I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on Instagram Facebook Twitter Pinterest Tumblr and share your creation with me!

Coconut Chocolate Burfi Truffles, an elegant refinement of traditional coconut sweets! Super easy to make in 15 minutes and with a layer of dark chocolate, they are the perfect way to incorporate a modern twist on a timeless classic this Rakhi season! The magic all happens in a single saucepan where condensed milk, coconut, and milk are combined with some ghee and cardamom for aromatics! From there you just have to shape them, refrigerate, and eat!