This iconic Rajasthani dish, Dal Baati features charcoal grilled baati, triple lentil dal and churma. Serve it with some smoked green chilies, aloo bharta, chutney and kuchumber salad for a wholesome and healthy version of an Indian classic!
Creamy coconut milk ladoos with a silky center rolled in toasted coconut and made two ways! The rose-coconut ladoo is made with rose syrup and has the most aromatic, heavenly presence. The saffron-coconut ladoo boasts a vibrant hue of yellow and mellow flavors. Perfect for festivals or just to sweeten your palette these little beauties take just about 15 minutes! These ladoos can be made in two different ways – 1) traditional recipe or 2) quick 15 minutes truffle style recipe.
This classic Indian dish, which is a staple all over India, consists of a Khaja (layered pastry) and Sabudana Kheer (tapioca pudding) with fresh fruit! The layered pastry is coated in a luscious sugar syrup and ghee (clarified butter). The tapioca pudding is a creamy, silky, milk-based dessert that is lightly flavored with saffron, cardamom, and freshly sliced fruits!! It’s air fried too! Steps for Khaja:
Traditional Indian gujiya, but with a festive twist. The flaky pastry is stuffed with a savory peas and coconut filling and delicately seasoned with chili and cumin. The mellowed sweetness of the coconuts works wonderfully with the hearty tones of the peas and creates this heavenly texture and taste. I’m also trying to stay healthy this Holi, so all of these are air fried!