All posts filed under: Traditional

Millet Lapsi

Millet Lapsi

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Millet Lapsi — made with millets that are cooked in ghee and jaggery syrup and then finished with saffron, cardamom, and chopped nuts, this is a nutritious version of a classic Rajasthani dessert! WATCH HOW TO MAKE MILLET LAPSI: We’ll start by roasting the millets in ghee until they change color to get that classic nutty flavor. Then, we’ll soak them into water for 4-6 hours to make them easier to digest and maximize the health benefits. We’ll also melt some jaggery with water and set this aside. Add your soaked millets to a pan with ghee and cover with water. Let them cook until fluffy and then add in your melted jaggery. Cook until almost done and fold in your saffron, cardamom, ghee, and chopped pistachios and almonds. And your Millet Lapsi is ready to serve as prasad and enjoy this Navratri season! It has that classic rich flavor but with so much added nutrition, it’s truly the best! If you like this, please try my other recipes: Sweet Potato Tikki With Guava Mint …

Rajasthani Gatte Ka Pulao

Rajasthani Gatte Ka Pulao

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Gatte Ka Pulao — With golden brown besan ke gatte and crisp veggies, this is a comforting rice that is enjoyed on special occasions in Rajasthan! Drawing from it’s royal roots, the depth of flavors will convince you that this pulao is truly fit for a king! WATCH HOW TO MAKE RAJASTHANI GATTE KA PULAO: To make the gatte, we’ll mix besan with our spices, green chili, ginger, and and oil. Start kneading this and add some yogurt and water to help it form a stiff dough. Then, we’ll roll and shape these into a cylindrical shape and put them into boiling water. Saute these in some oil for a crispy golden brown crust. For the pulao, start with your whole spices, cumin seeds, and aromatics. Add in your rice, water, and spices and cook covered until the rice is 60% cooked. Fold in your gatte and some veggies and cook until done and fluffy! Finish this off with a dash of garam masala, a squeeze of lemon, and some cilantro. Truly, this dish is …

Steamed Moong Dal Bhapiyas

Steamed Moong Dal Bhapiyas

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Steamed Moong Dal Bhapiyas — soft, fluffy, and packed with protein, this is the ultimate Murshidabadi lunch for when you’re craving a filling and nutritious meal! Similar to idli, these Bhapiyas feature moong dal, peas, and cilantro for a flavorful, melt-in-your mouth meal! I had this at my cousin’s place in Kolkata a few summers ago and I’ve been thinking about it ever since! I hadn’t gotten around to making it until recently, but truly this is such an undiscovered, yet gem of a recipe. WATCH HOW TO MAKE STEAMED MOONG DAL BHAPIYAS: Start by soaking your moong dal and blending it with ginger and green chili. Then, we’ll whip this vigorously to add in some air and make this so light and fluffy! Next, we’ll fold in our peas, cilantro, salt, turmeric powder, and eno for an even softer texture. Mix this well and now it’s time to steam! I used these cute banana leaf cutouts for steaming but you could also use an idli pan. Once ready, just look how beautiful they are! …

Rajasthani Bajre Ka Khichda

Rajasthani Bajre Ka Khichda (Instant Pot or Stovetop)

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Bajre ka Khichda — a warm, comforting Rajasthani dish made with pearl millets and lentils, this is a winter classic in my house. Featuring humble ingredients and satisfying flavors, there’s nothing that a bowl of Bajre ka Khichda with a dollop of ghee, yogurt, and matar ki sabzi can’t fix! The moment the weather starts to get chilly, I’m reminded of winter afternoons in Jaipur when I would look forward to this simple bowl of Bajre ka Khichda all day. If you’re looking for an easy, hearty way to stay warm this winter, you’re in luck! WATCH HOW TO MAKE BAJRE KA KHICHDA: It’s really important to clean and wash the bajra correctly before making the khichda. Here are the detailed steps: Add your bajra to a bowl and fill with water. Massage gently with your hands until the water becomes cloudy. Here, we’re removing the outer husk because it has a bitter taste and makes it take longer to cook and digest. Drain the water and repeat a few times. Once the water remains …

Chocolate Kesar Khaja

Chocolate Kesar Khaja

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Chocolate and Kesar Khaja —  this flaky, layered pastry is a Diwali classic all across India! Coated in a luscious sugar syrup, it’s an addicting mithai to celebrate the sweetness of the festive season that can even be made in the air fryer! If you like this, please try my other desserts: Baked Motichoor Rabri Parfait Coconut Kalakand Cake Pineapple Sandesh STEPS FOR MAKING KHAJA: Chocolate and Kesar Khaja —  this flaky, layered pastry is a Diwali classic all across India! Coated in a luscious sugar syrup, it’s an addicting mithai to celebrate the sweetness of the festive season that can even be made in the air fryer! 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 and share your creation with me!