This Chocolate Besan Barfi Cake elevates the classic Indian mithai with a layer of decadent chocolate ganache and colorful garnish of edible flowers, chopped nuts, freeze-dried fruit, and golden varak! It’s rich, elegant and a truly picture-perfect way to celebrate the festive season!
Khajoor Coconut Peda (Sugar-Free) — an effortless mithai that comes together in under 30 minutes that’s aromatic with delicate flavors of rose and cardamom! Made with simple ingredients and roasted milk powder for some richness, these are truly the easiest way to celebrate during the festive season! WATCH HOW TO MAKE SUGAR-FREE KHAJOOR DATES COCONUT PEDA: We’ll soak our dates in warm milk and blend into a paste which will be all the sweetness for the peda. Then heat some ghee and milk powder on medium heat and roast until you get this gorgeous golden brown color. At this stage add milk in parts and stir until you achieve this wet dough or wet mawa consistency. Adding milk powder will give depth and richness like mawa to the pedas. Now add in your shredded coconut, the dates paste we made, some ghee, cardamom powder, and rose water. Let this cook for a bit until it comes together and then let sit to cool. Now we can roll them into these cute round pedas, roll them …
Orange Vanilla Rice Kheer — dress up your usual rice kheer (pudding) for a festive Rakhi dessert with this delicious twist! With a rich, creamy vanilla rice kheer base and a fresh vibrant orange jelly, this is an aromatic and colorful treat to share this Rakhi! WATCH HOW TO MAKE ORANGE VANILLA RICE KHEER (RICE PUDDING): We’ll start by simmering our milk with the soaked short grain rice or crushed basmati rice. We’ll also add condensed milk, vanilla extract, and some fresh orange zest. Once this thickens, we’ll fold in some pistachios and set this aside. Then, we’ll make the vibrant orange jelly. Bring orange juice, sugar, and a pinch of salt up to a boil. It’s super important to use fresh orange juice for the next flavor. Stir in a corn starch slurry until thickened and we’re ready to assemble! Add a layer of that silky vanilla kheer and then spread on our orange jelly. Garnish however you’d like, but I used fresh fruits, pistachios, edible flowers, and edible gold foil for an elegant …
Thandai Mahalabia With Rose Jelly — a Holi-inspired twist on a quintessential Middle-Eastern dessert, this silky milk pudding features notes of aromatic rose and floral thandai! Served cold with a creamy, mouse-like consistency, mahalabia take simple pantry staples to make and lets you make an eye-catching mithai for Holi that’s equally simple! Mahalabia (Mehalabya) is enjoyed in countries such as Egypt, Turkey, and Greece, each with its own variations. Typically it’s made with rose and orange blossom water, but I decided to give it a desi-spin. And it’s no surprise that the subtle, sweet flavors of thandai give this dessert a whole new dimension of flavor! WATCH HOW TO MAKE THANDAI MAHALABIA WITH ROSE JELLY: Thandai Mahalabia With Rose Jelly — a Holi-inspired twist on a quintessential Middle-Eastern dessert, this silky milk pudding features notes of aromatic rose and floral thandai! Served cold with a creamy, mouse-like consistency, mahalabia (mehalabya) take simple pantry staples to make and lets you make an eye-catching mithai for Holi that’s equally simple! Subscribe to my YouTube Channel for step-by-step …
Moong Dal Paneer Pakodas (lentil fritters) are a fun addition to a traditional dish that I have been enjoying since my childhood on Makar Sankranti, the kite festival. Pair the crisped-to-perfection fritters with freshly made cilantro-mint and chili-garlic chutneys for a festive, texture-filled way to beat the winter weather!
Coconut Almond Modak — soft, melt-in-your-mouth modak (ladoo) made easy with four delicious flavors such as saffron, rose and pistachio.
This Methi Garlic Pakoda Chaat paired with lemon and herb yogurt features unique flavors from green garlic. Serve it with cilantro and chili-garlic chutneys for a perfect party appetizer.
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.
This Saffron Rose Sabudana Chaat with Dates is a perfect meal to try during the Navaratri Vrat. Its tangy-sweet flavor is enhanced with saffron, rose and dates, ingredients that you typically don’t see in a chaat.
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!
