My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions.

This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices.

What is Malai Kofta?

Malai Kofta is a delicious North Indian vegetarian curry, popular in restaurants and for celebrations like weddings and parties. It’s rich, creamy and utterly delicious with naan, paratha or rice.

Recipes for Malai Kofta vary from cook to cook. “Malai” refers to the liberal use of cream in the dish, while “Kofta” allude the balls of deep-fried paneer (a vegetarian take on meat kofta, so to speak). Many recipes also include potatoes and/or other vegetables in the kofta mixture. A filling of chopped nuts and sultanas is commonplace, too.

Where does Malai Kofta come from?

It’s said that Malai Kofta has roots in Mughlai cuisine; a style of cooking that goes back to the Mughal Empire and its’ royal kitchens. Originally from Central Asia, Turkey, Persia and beyond, Mughlai cuisine introduced dishes like Biryani, Nihari, Korma, Keema and Pasanda to the Indian subcontinent. You will now find hundreds of delicious variations of these and more dishes across India, Pakistan, Afghanistan and Bangladesh.

They are often rich, luxurious and meat heavy. Ingredients like nuts, saffron, rosewater and dry fruits are found in both sweet and savoury dishes of the Mughlai kitchens.

Notable vegetarian Mughlai-influenced dishes include Malai Kofta, Shahi Paneer, Vegetable Korma, as well as desserts like Shahi Tukda, Falooda and Sheer Khurma.

There are two popular styles of Malai Kofta. Let’s explore them a little.

Mughlai Malai Kofta (Shahi Malai Kofta) – White in colour

This royal preparation of Malai Kofta is heavily inspired by the customs, techniques and ingredients of Mughlai kitchens. The white-coloured gravy is an ode to the royal emperors’ tastes for all things expensive (namely nuts, but also spices like cardamom, saffron and peppercorns).

Make this white gravy by first blanching almonds and/or cashews in hot water, then grinding to create a smooth and creamy paste. Fry off some spices and add the paste, but don’t let it brown. Copious amounts of cream and a pinch of sugar to finish, of course.

Punjabi Malai Kofta (North Indian-style Malai Kofta) – Orange or red in colour

Punjabi Malai Kofta is the version of the dish we most commonly find in restaurants. It’s an adaptation of the Mughlai dish that puts tomatoes to work, hence the orange or red gravy. Tomatoes and chillies were not introduced to India until the 15th and 16th centuries so you could say this is a more ‘modern take’ on Malai Kofta.

Over the years, recipes have changed and adapted with tastes and the movement of people. Each Malai Kofta recipe you’ll find online, in books or by word of mouth will be as unique as it is delicious.

Is this a Nut-free Malai Kofta recipe?

Yes, my recipe for Melt-Away Malai Kofta is incidentally, completely nut free. Most recipes for Malai Kofta will contain an assortment of nuts and raisins in the kofta filling and either cashews or almonds to thicken the gravy (sauce).

Now, I’ve never been a fan of crunchy nuts in my creamy kofta, although it is is typical of restaurant-style Malai Kofta.

A while back, I asked my Instagram community to vote on whether they like nuts and raisins in their Malai Kofta. An overwhelming 83% of 6,000 respondents said no. To make this suitable for those with nut allergies and intolerances, I decided to cut all the nuts out, even in the sauce. So here it is: A creamy, nut-free Malai Kofta recipe that tastes like a restaurant version!

What is Malai in Indian food?

In Indian cookery, the term ‘Malai’ refers to the cream extracted from heating whole milk (sourced from cattle: Either cow or buffalo). It’s used for making a range of dishes, both sweet and savoury. Some dishes include: Malai Kofta, Malai Peda, Rasmalai and Kulfi.

How to serve Malai Kofta

Serve Melt-Away Malai Kofta with your choice of Indian accompaniments, such as Naan, Paratha or Rice. I simply adore the combination of Malai Kofta and Garlic Naan.

Some recipes call for placement of the Kofta to be a last-minute affair, directly on top of the hot gravy. My recipe requires a gentle simmer to plump up the Kofta before serving. This gives them their mouth watering melt-away texture.

Why is it called Melt-Away Malai Kofta?

I’ve been making versions of this dish for years. Take a look at this delicious Paneer Kofta recipe from my archives. The first time I made this iteration of Malai Kofta, my husband took a portion out for himself at dinner time. I looked over and saw there were five koftas in his plate.

Important tips for making this recipe

Paneer

• Homemade paneer works best in this recipe. Refer to this recipe for Homemade Paneer. Make sure the paneer is very well pressed, overnight or for as long as possible. Chill in the fridge until ready to use. The paneer should be dry and crumbly. If it is not properly pressed, the kofta may break in the oil while frying.

Potatoes

• I use a floury variety of potato in my recipe. Maris Piper or King Edward if you’re in the UK. Any mealy potato you’d use for baked potatoes is ideal. Cook the potato however you like. I like to microwave mine in the skin until soft because it’s super quick and easy. It also draws water out of the potato rather than putting water in, like boiling does.

• Once the potato is cooked grate it on the fine side of a cheese grater. It’s best to allow it to cool a bit first!

Kneading kofta mixture

• Spend a bit of time kneading the kofta mixture. Use the heel of your palm to press the mixture into the worktop and away from you. We are creating a smooth-textured dough without a crumbly texture. This process is similar to kneading chhena (paneer) for sweets like Rasmalai and Rasgulla. It produces the perfect smooth and creamy finish.

• I spent about 5 minutes per portion, so 15 minutes kneading in total. It’s a great work out! I don’t recommend using a blender for this as it can overwork the mixture and ruin the texture of the kofta.

Frying kofta

• Heat the oil to 125°C/260°F on a cooking thermometer. It should be low enough to seal the kofta all around without browning too quickly. If you don’t have a cooking thermometer, drop one of the kofta into the oil – it should bubble around the outside very slowly.
  
• The kofta need to be fried very slowly until they turn golden. Each batch will take around 10 minutes. Keep them moving in the oil all the time for even browning. If the heat is too high the outside will brown too quickly and they will deflate as soon as they come out of the oil.
  
• I do not recommend baking or air frying the kofta.

Sauce/gravy

• Since we use tomato purée in the recipe, there is no need to strain the gravy after we blend it. I love the punchy tang of tomato purée in this recipe. Fresh tomatoes don’t even come close.
  
• Skimmed milk powder and fried onions will thicken the sauce beautifully in the absence of nuts. You can replace it with 8-10 cashews, soaked in boiling hot water for 30 minutes.
  
• Be sure to remove large whole spices like star anise and cinnamon from the onion masala before you blend it. They can ruin the colour!
  
• For a bright colour, slowly sizzle Kashmiri chilli powder in warm ghee or oil before adding the gravy mixture. It has a mild flavour and great colour. If you can find this, use half the amount of regular chilli powder and supplement with a teaspoon of paprika (not smoked paprika).

Can I make vegan Malai Kofta using this recipe?

I have not tried veganising this Malai Kofta recipe. I’d imagine quite a few significant changes would need to take place in order to make a vegan Malai Kofta with this recipe. I recommend checking out this Vegan Malai Kofta recipe by Nisha at Rainbow Plant Life.

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Is this recipe for Malai Kofta gluten free?

The kofta contain plain wheat flour. Feel free to swap this for rice flour or your favourite gluten-free baking flour. Use a gluten-free baking powder.

How to make Homemade Paneer

My recipe below is best made with Homemade Paneer. Although, if you don’t have time and want to use shop-bought, I’ll totally forgive you. Please do your best to find the softest paneer possible. Malai Paneer is perfect.

Melt-Away Malai Kofta recipe

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Melt-Away Malai Kofta

I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices.

Course Main Course

Cuisine Indian

Keyword celebration, curry, dinner party, kofta, north indian, paneer, party food

Prep Time 1 hour hour 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 6

Author Sanjana

Equipment

• Blender
• Large pan for cooking the sauce
• Kadai, work or large pan for deep frying
• Slotted spoon for deep frying

Ingredients

For the kofta:

• 225 g paneer, very well pressed homemade is best (recipe linked above)
• 100 g potato (any floury variety such as Maris Piper, King Edward or Yukon Gold) cooked, cooled, peeled and grated on the fine side of a grater
• 1 1/2 tbsp plain flour
• 1/3 tsp salt
• Baking powder same amount as two grains of rice
• Oil for deep frying any cooking oil

For the kofta curry:

• 2 tbsp oil
• 1 whole star anise
• 2 cm stick cinnamon or cassia bark
• 4 whole green cardamom pods
• 2 whole cloves
• 1 small piece black stone flower optional
• 2 onions finely diced (about 250g)
• 2 tbsp double concentrate tomato purée
• 2 large cloves garlic chopped
• 2 cm piece ginger grated
• 2 tbsp skimmed milk powder
• 250 ml water

To finish the Malai Kofta:

• 1 tbsp ghee or oil
• 1 tsp Kashmiri chilli powder
• Small pinch of saffron
• 3/4 tsp salt
• 1 tsp sugar
• 100 ml whipping cream (cooking cream)
• 1/4 tsp kasoori methi
• 1 tbsp chopped coriander leaves

Instructions

To make the kofta (see video for visual tutorial):

• Crumble your well-pressed homemade paneer onto a large plate or on a clean surface. it should feel dry and crumbly. If using shop bought paneer, you will need to grate it on the fine side of a grater.
• Add the finely-grated cooked potato, salt and baking powder. Work everything together using your hands and then sprinkle over the flour. Bring the mixture together to form a very rough mixture. It should bind to a sticky, but not wet dough. Divide it into three portions.
• Taking one portion of mixture at a time, begin to knead the dough on a worktop or clean surface. Use the heel of your palm to press the mixture into the worktop and away from you. We are creating a smooth-textured dough without a crumbles This process is similar to kneading chhena (paneer) for sweets like Rasmalai and Rasgulla. It produces the perfect finish.
• Spend a bit of time kneading the kofta mixture. I spent about 5 minutes per portion, so 15 minutes kneading in total. It's a great work out! I don't recommend using a blender for this as it can overwork the mixture and ruin the texture of the kofta.
• Bring the kofta mixture back together and begin to portion it out into approximately 13-15g portions. Don't make them any bigger than this as they will expand slightly in the oil. Roll each one with a little pressure between your palms. They should be perfectly smooth and without any cracks. You should have between 24-26 kofta.
• Heat enough oil to deep fry the kofta in a kadai or wok. Work in batches of 2-3 so the oil is not overcrowded. Heat the oil to 125°C/260°F on a cooking thermometer. It should be low enough to seal the kofta all around without browning too quickly. If you don't have a cooking thermometer, drop one of the kofta into the oil – it should bubble around the outside very slowly.
• Fry the kofta at this temperature. At no point should the oil temperature exceed 130°C/265°F. Agitate the oil around them, rather than directly moving the kofta at first. This will ensure they don't get knocked out of shape. The kofta need to be fried very slowly until they turn golden. Each batch will take around 10 minutes. Keep them moving in the oil all the time for even browning. If the heat is too high the outside will brown too quickly and they will deflate once they come out of the oil.
• Line a plate with kitchen towel. Lift out your fried kofta and drain on the plate. Repeat this process for your remaining batches of kofta. Note: It's okay if the kofta deflate very slightly on the surface. They will plump up again in the kofta curry later.

For the kofta curry:

• Heat the oil in a large pan. Add star anise, cinnamon or cassia bark, cardamom, cloves, black stone flower if using (I recommend it) and onions. Sauté over a medium-low heat for 8-10 minutes, until the onions turn soft and translucent but do not brown. Tip: Add the salt at this stage to help the onions cook quickly.
• Next, add the tomato purée and cook out for a further minute. Finally, add the ginger and garlic and cook for two minutes longer over a low heat. Allow this mixture to cool and then remove the whole star anise and cinnamon or cassia. Leave the other whole spices in.
• Once cool, transfer the mixture to a blender. Add the milk powder and water. Blend on the highest speed until very smooth. The sauce should be thick and very creamy.

To finish the Malai Kofta:

• Heat ghee or oil in a large pan set over a low heat. Add the Kashmiri chilli powder and allow it to sizzle for a few seconds before adding the blended kofta sauce. Stir well. Add saffron, sugar and cream (reserve a tablespoon for garnishing). Stir well and bring to a very gentle simmer.
• Add the fried kofta and mix gently to ensure they're covered. Place a lid on the pan and allow to heat through over a low heat for 4-5 minutes.
• Remove the lid and garnish with a swirl of cream, kasoori methi (rub between your palms first) and fresh coriander. Serve immediately with naan, paratha or rice.

Video

Notes

How to store leftover Malai Kofta

Pack any leftovers into an air-tight container. Refrigerate for up to 3 days. Reheat in a pan, adding water if sauce is too thick. Try not to stir too much to avoid breaking. Do not freeze.

To make Malai Kofta ahead of time

This can be made up to 3 days in advance. Keep the kofta and sauce separate until you’re ready to serve. At the last minute, bring the sauce to a gentle simmer (add water if necessary as it will thicken over time), add the kofta and simmer gently for 4-5 minutes as directed in the recipe above.

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If you like this, you’ll love my recipe for Restaurant-Style Shahi Paneer

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The post Melt-Away Malai Kofta appeared first on Sanjana.Feasts.

There’s a soft and juicy gulab jamun surprise hidden inside this fluffy eggless red velvet cupcake.

Use either shop-bought Gulab Jamuns or make your own. I have a video tutorial and recipe for Perfect Gulab Jamun here. There’s nothing quite as satisfying as making gulab jamun at home.

Can I bake these eggless red velvet cupcakes without the gulab jamuns?

I know you’re thinking it. Of course you can bake these cupcakes without the Gulab Jamuns.

Be sure to fill the cases 3/4 way up and bake at 170°C/340°F for 22 minutes. This recipe calls for standard-sized cupcake cases (not fairy cakes and not muffins, somewhere in between).

Note: Smaller cupcakes will take less time at the same temperature. Larger muffin-sized cakes will take longer at a slightly reduced temperature.

How to make Gulab Jamun-Stuffed Cupcakes

1. Make the eggless red velvet cupcake batter

2. Fill the cupcake cases and add your surprise inside

3. Frost and serve!

Eggless cupcake FAQs

Q. Is there a single egg replacer that works for all baking recipes?

A. There’s not a one-size-fits-all answer as the techniques and make-up of different bakes all require different approaches and ingredients.

E.g. Mashed banana, flax eggs and applesauce are fine for eggless bakes like banana cake, dense muffins and crumb cake but they don’t work so well in red velvet cakes.

The eggless cake would end up tasting of those ingredients rather than having the light, white, fluffy texture we all want in a good red velvet cake.

Q. Can I swap the sugar in the recipe for a sugar alternative?

A. No. Sugar helps proteins bind and form a good structure in cakes. In the absence of eggs, sugar plays a vital role in binding proteins, forming a good crumb and holding the cake together.

Using liquid-based ingredients like honey will change the texture of final cake.

Coconut sugar and sweetener have a different make-up to regular sugar too and swapping them in place of sugar will also change the final result of the eggless cake.

Q. My eggless cupcakes are tough. Where did I go wrong?

A. Overworked batter can produce a dense, tough cake. This is the case with all cakes, not just the eggless kind. If you overbeat cake batter, the in the flour gluten develops and this results in tough, stodgy eggless cupcakes.

Q. Can I veganise these eggless cakes?

A. Yes, you can but again, the texture and flavour of the finished cake may vary slightly.

Increase the amount flour by 1 tbsp (8g) and switch the milk for unsweetened almond milk (at room temperature).

Do not add the gulab jamuns unless you happen to have vegan gulab jamuns to hand.

The butter in the frosting can be swapped with your favourite vegan spread. Use your favourite plant-based cream cheese.

Q. What type of food colour should I use?

I recommend using a gel-based red food colour, such as Wilton or Americolor for the best results. Liquid food colours can affect batter consistency when we add larger amounts.

Q. Can I use normal self-raising flour?

You can use either regular self-raising flour or cake/sponge flour. Note that sponge flour has a lower gluten content which will result in a lighter cake. Normal self-raising flour is fine to use, but your cake won’t be as light.

Handy equipment & tools for this recipe

If you make this recipe, please consider leaving a review and comment below.

Eggless Gulab Jamun-Stuffed Red Velvet Cupcakes recipe

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Eggless Gulab Jamun-Stuffed Red Velvet Cupcakes

There's a soft and juicy Gulab Jamun surprise hidden inside this fluffy red velvet cupcake. Perfect for celebrations!

Ingredients

For the gulab jamun-stuffed red velvet cupcakes:

• 180 g extra-fine self-raising cake flour
• 20 g cocoa powder
• 150 g caster sugar
• 1 tbsp cornflour
• 1 tbsp skimmed milk powder
• 1/4 tsp baking powder
• 1/8 tsp fine salt
• 240 ml milk room temperature
• 2 tsp vanilla extract
• 2 tsp apple cider vinegar
• 100 ml oil any flavourless oil of your choice
• 1 tsp red gel food colour
• 12 gulab jamuns

For the cream cheese frosting:

• 180 g unsalted butter
• 180 g cream cheese
• 125 g icing sugar
• 2 tbsp skimmed milk powder
• 1 tbsp reserved gulab jamun syrup
• 2 tsp vanilla extract
• 1/8 tsp salt
• 12 gold dragees to decorate (optional)

Instructions

• Preheat the oven to 170°C/340°F. Line a 12-hole cupcake tin with cupcake cases.
• Gently press each gulab jamun between your fingers to remove excess syrup. Don't squeeze them too hard or they will break. Reserve 1 tbsp gulab jamun syrup for the frosting.
• In a jug or glass, mix together the milk and apple cider vinegar. Set aside for 5 minutes, undisturbed. After 5 minutes, add the oil and vanilla extract and give it a brief whisk.
• In a large bowl, sift together the flour, cocoa powder, milk powder, cornflour, baking powder, sugar and salt.
• Add the milk mixture to the dry ingredients and gently whisk for 40-60 seconds until smooth. Add the red food colour and mix well until incorporated. Don’t overbeat the cake batter or you could end up with tough cupcakes.
• Pour the batter into the paper cases, about halfway full. Place a gulab jamun in the centre of each case. Top with more cake batter, about 3/4 way up the case and so that the gulab jamuns are covered. Bake the cupcakes for 18-20 minutes. It’s okay if some of the tops crack a bit where they gulab jamuns are.
• Remove from the oven and allow the cupcakes to cool in the tin. Ensure they’re completely cool before adding the frosting.

For the frosting:

• To make the frosting, mix together the milk powder and 1 tbsp reserved gulab jamun syrup. Mix well until smooth.
• Beat the butter until pale. Add the milk powder mixture and vanilla extract. Beat briefly. Next, the icing sugar. Beat until light and fluffy, about 5 minutes.
• Add the cream cheese and continue to beat until smooth. Refrigerate until cold, about 2-3 hours and whip once more. The cream cheese frosting ready to use when it's thick and can hold a stiff peak.
• Frost the cooled cupcakes however you like. I often use the Wilton 1M tip fitted in a piping bag for cute ruffles and rosettes. You can also just use an ice cream scoop to heap the frosting on. This time I liked the idea of a chubby blob piped with a simple large, round piping tip to reflect the roundness of the gulab jamuns. Add a gold dragee for sparkle.

Video

Notes

The unfrosted cupcakes can be made up to 24 hours in advance. Cover well and store at room temperature. Frost immediately before serving.

Make frosting ahead of time and store in an airtight container in the fridge for up to 1 week.

Frosted cupcakes are best eaten on the day. Refrigerated cupcakes may dry out.

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I remember feeling incredibly grown up the first time I was asked if I wanted sweet aan from the paan shop.

What is Paan Masala?

Paan Masala is an Indian after-dinner mouth freshener consisting of peppery betel leaf wrapped around a filling of rose petal jam, candied fennel seeds, salted sesame seeds and sweet betel nut (areca) flakes.

You can get it in many different varieties, some containing chewing tobacco and some colourful, fun to eat and delightfully sweet.

Each specialist paan wala will have their own secret blend of ingredients.

Why Paan Masala Cookies?

I want to take my love of sweet paan to the next level by sharing a fun take on it that doesn’t require a visit to a specialist paan maker.

These sweet little cookies are such a great after-dinner sweet to pair with coffee or tea. As paan masala or mukhwas is usually an after-dinner treat, these cookies take that classic ritual to the next level.

How to make Paan Masala Cookies in 4 easy steps

1. Make the dough

Beat together butter, condensed milk and icing sugar until light and fluffy. Add your dry ingredients and use a spatula to form a soft dough.

Wrap the dough in cling film and refrigerate for a couple of hours.

2. Add the paan masala

Break the dough up and add the paan masala. Bring everything together using your hands to press the paan masala into the dough.

The reason we add it as this stage and not earlier is because the colours often run and we don’t want them streaking through or discolouring the cookie dough.

3. Roll and stamp out your cookies

Lightly dust a clean surface with flour and roll the dough out to around 3-4mm in thickness. Use cookie cutters of your choice to stamp out your cookies.

Gather up any dough scraps and repeat the rolling and stamping process until all of it is used up.

Tip: Try to work quickly so the dough doesn’t soften too much. If it does become very soft, wrap it up again and chill in the fridge until firm before continuing.

The warmer the dough is, the more likely it is that the paan masala colours will bleed.

4. Bake the cookies

Place the cookies on a baking tray lined with baking parchment. Bake in your oven preheated at 175°C/350°F for 12-14 minutes.

The cookies will not brown a great deal so the colours of the paan masala stand out beautifully.

Where can I buy Paan Masala?

You can pick up a packet paan masala (sometimes labelled mukhwas) in most Indian shops or buy it online. The other ingredients in this recipe are things you’ll probably already have a home.

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Paan Masala Cookies recipe

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Paan Masala Cookies

The ultimate after-dinner cookie to pair with coffee. Buttery, bakery-style biscuits laced with candied fennel seed and rose petal paan masala.

Course Dessert, Snack

Cuisine Indian

Keyword baking, biscuits, cookies, paan masala

Servings 25 cookies

Author Sanjana

Equipment

• Cookie cutters of your choice
• 2-3 large, flat baking trays

Ingredients

• 200 g plain flour
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• 125g g butter softened
• 100g g sweetened condensed milk
• 25g g icing sugar
• 25 g gulab mukhwas (or paan masala/mukhwas of your choice)

Instructions

• Preheat the oven to 175°C/350°F.
• Place the butter in a large bowl. Beat with a whisk until very soft. Add the condensed milk and continue to beat until smooth.
• Add the icing sugar and whip until the mixture is light and fluffy.
• Tip in the flour, baking powder and baking soda. Use a spatula to fold the flour in until no more dry flour is visible. It will be a very soft dough.
• Place the dough onto a large piece of cling film and flatten into a rough 15cm x 15cm square. Wrap well and refrigerate for 1-2 hours. We flatten it so the dough chills quickly.
• Break the chilled dough into small pieces and tip the paan masala on top. Bring everything together using your hands to press the paan masala into the dough. The reason we add it as this stage and not earlier is because the colours often run and we don't want them streaking through or discolouring the cookie dough.
• Lightly dust a clean surface with flour and roll the dough out to around 3-4mm in thickness. Use cookie cutters of your choice to stamp out your cookies. Gather up any dough scraps and repeat the rolling and stamping process until all of it is used up. Try to work quickly so the dough doesn't soften too much. If it does become very soft, wrap it up again and chill in the fridge until firm before continuing. The warmer the dough is, the more likely it is that the paan masala colours will bleed.
• Place the cookies on a baking tray lined with baking parchment. Bake in your oven preheated at 175°C/350°F for 12-14 minutes. The cookies will not brown a great deal so the colours of the paan masala stand out beautifully.
• The cookies will seem quite soft when they come out of the oven. They will firm up as they cool. Allow to cool on the baking trays completely before placing in a biscuit tin. These cookies taste better the next day.

Video

Notes

• These Paan Masala Cookies will keep will in an airtight biscuit tin for up to 2 weeks. Store at room temperature.
• You can make the cookie dough up to two days in advance and store it in the fridge until ready to use. Add the paan masala right before you want to bake them.
• The cookie dough freezes well. Wrap the dough (without paan masala added) it well in cling film and freeze for up to 3 months. Add the paan masala right before you want to bake them.

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Chevdo is a crunchy, savoury Indian snack. In traditional Chevdo (Chivda), we fry every ingredient to golden perfection before we toss them with salt, turmeric, cinnamon, cloves, sugar and chilli.

The ingredients vary from recipe to recipe but the essentials include: Potato sticks, corn flakes, roasted moong daal, nuts, crispy curry leaves and raisins or sultanas.

What is Kid-Friendly Chevdo (Chivda)?

This recipe for Chevdo (Chivda) takes its’ cue from the old classic in terms of flavour. However, it has been adapted for little ones to enjoy.

Nobody should miss out on tasty snacks!

I remove any added salt, refined sugar, chilli, whole nuts and lentils. I include ground spices so no large pieces of cloves and cinnamon get in the way.

The only whole spice in this recipe is cumin. If you prefer, you can replace it with the same measure of ground cumin.

What ingredients do I need to make Kid-Friendly Chevdo (Chivda)?

Savoury finger foods

My recipe includes all of Bodhi’s favourite snacks. Kid-friendly puffs, straws and hoops bought from the children’s aisle at the supermarket.

Cereal

There’s also a mix of cereals in this child-friendly Chevdo. Rice Krispies, Cornflakes and Cheerios (multigrain hoops) are my little lad’s favourites but you can use any cereals you like.

Please note that most cereals contain some form of added sugar. If you’d prefer not to use them, you can always seek out sugar-free cereals or replace with something you find more suitable.

Other ingredients

Potato straws (unsalted), unsweetened desiccated coconut (optional), raisins or sultanas, oil, curry leaves and mixed spices. I stick to the classic flavours of asafoetida, cumin, cloves, cinnamon, fennel and turmeric.

Citric acid is also a common ingredient in Chevdo. If you don’t have it, simply omit.

Do I have to add oil?

In order to extract the full flavour from spices, it’s necessary to first temper them in hot fat. If you add your spices without tempering, they will remain dull and raw in flavour.

Think of the act of tempering as a ritual that wakes your spices up from a deep slumber.

What other oils can I use?

Any oil with a high smoke point will work fine for this. Sunflower, rapeseed, corn, rice bran or vegetable oils are perfect. I don’t recommend using olive oil due to low smoke point.

Don’t use fats or oils that solidify at room temperature, such as coconut oil, butter or ghee. They will give the Chevdo an unpleasant and fatty coating.

A note on allergies

Be mindful of allergies & intolerances. If any of the ingredients in this recipe are unsuitable for your child, omit them or replace with something suitable.

How to store Kid-Friendly Chevdo (Chivda)

Store the chevdo in an airtight container at room temperature. It will keep well for 2 weeks.

Products I use for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Kid-Friendly Chevdo (Chivda) recipe

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Kid-Friendly Chevdo

My son Bodhi's favourite mix of kid-friendly puffs, cereals and spices. This recipe is inspired by Chevdo, a classic Indian tea-time snack. No added salt, chilli or whole nuts.

Course Snack

Cuisine Indian

Keyword cereal, chevdo, easy, great for kids, snacks

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 10

Author Sanjana

Ingredients

• 100 g cereal of your choice (I used Rice Krispies, Cornflakes and Cheerios)
• 100 g mixed kids baked puffs and veggie straws (I used Ella's Kitchen Melty Puffs, Kiddylicious Veggie Straws and Organix Melty Rings)
• 40 g potato straws
• 40 g raisins or sultanas
• 20 g unsweetened desiccated coconut (optional)

For the tadka:

• 70 ml oil (I used rapeseed)
• 12 g curry leaves (appox. 50 leaves)
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 1/2 tsp ground fennel seeds
• 3/4 tsp ground cloves
• 1 tsp ground cinnamon
• 3/4 tsp ground turmeric
• 1/4 tsp citric acid (optional)

Instructions

• In a large bowl or basin, mix together all the cereal of your choice, kids baked puff snacks, potato straws, raisins and coconut (if using). If you have a little one, this is a lovely little job they can help with.

For the tadka:

• Heat the oil in a pan. Add cumin seeds and sauté for 2 minutes, until the curry leaves become brittle, crispy and translucent.
• Add the remaining ground spices and sauté briefly, about 30-40 seconds over a low heat. Remove from the pan and allow to cool.
• Mix the snacks and cereals with the tadka well, until everything is well coated. Pack into an airtight container and allow to stand for a few hours before serving so all the flavours have a chance to develop.

Video

Notes

Store the chevdo in an airtight container at room temperature. It will keep well for 2 weeks.

Be mindful of allergies & intolerances. If any of the ingredients in this recipe are unsuitable for your child, omit them or replace with something suitable.

12+ months children only. Please ensure your child is ready before offering this as a snack. Check the packaging of your snacks for information on age suitability for each particular product.

Always ensure adult supervision whilst your child(ren) is/are eating.

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If you like this, you’ll love my recipe for Vegetable & Coconut Milk Kurma

Love Sanjana (& Bodhi)

The post Kid-Friendly Chevdo (Chivda) appeared first on Sanjana.Feasts.

It’s because almost everybody loves Gulab Jamun.

Indeed, when it comes to the world of South Asian desserts, Gulab Jamun are not a nice-to-have, they’re imperative. A core part of the dining experience.

What does Gulab mean?

Rose. The traditional flavouring for Gulab Jamun is rosewater. Cardamom and saffron are also popular additions. I like to add all three.

The sugar syrup

When making Gulab Jamuns, the sugar syrup should be thin. If it’s too thick, the jamuns will not absorb the syrup and if it’s too thin, they will break apart. What we need is what’s called a simple syrup.

How to make simple syrup for Gulab Jamun

Bring the sugar syrup to the boil and cook for 4-5 minutes until the temperature of the syrup registers 61°C/142°F on a sugar thermometer.

Add any flavourings, stir and set aside to cool slightly before using.

The syrup should be warm when we add the jamuns.

How to serve Gulab Jamun

Serve Gulab Jamun either warm or at room temperature. For special occasions, some people like to serve their Gulab Jamun warm with a scoop of vanilla ice cream.

To heat the Gulab Jamun, place in a microwave-safe bowl and microwave on high power in 10 second bursts until warm. Microwaves cook from the inside out so let them cool a bit before eating.

Nobody likes a burnt tongue!

Different ways to make Gulab Jamun

There are dozens of different ways to make Gulab Jamun. This happens to be my favourite recipe.

My version uses skimmed milk powder, plain flour and semolina (sooji). This blend produces soft and spongy Gulab Jamun with a fabulous airy texture inside.

Gulab Jamun with mawa

Milk solids, or “mawa” is a traditional ingredient in Gulab Jamun recipes.

You can either buy mawa from the shop or make it at home. Shop-bought mawa is usually in the chiller section, near the paneer.

Make your own Mawa by boiling full-fat milk until all you are left with is a solid mass. This is time consuming but many people swear by it!

Gulab Jamun with cake mix

Lots of people like to make Gulab Jamun with shop-bought cake mix. The mix is made with far less liquid so it forms more of a dough than a batter. I’ve never given this one a go but if you feel brave, go for it!

Gulab Jamun with bread

Desi aunty fave! Got a loaf of leftover white bread? Blitz it up in your food processor and make Gulab Jamun. I’ve seen lots of people have success with this option, but I’ve never tried it for myself.

The final Gulab Jamuns appear to have a nice, soft texture but not the solid finish milk powder or mawa Gulab Jamuns have.

Gulab Jamun with sooji

Lots of recipes for Gulab Jamun call exclusively sooji (semolina). The result is a denser Gulab Jamun with a grainy texture.

I love the texture coarse semolina gives Gulab Jamun so choose to add a small amount of it to my milk powder and plain flour mixture.

Gulab Jamun mix

O ye old faithful. Running short on time? There are dozens of different Gulab Jamun packet mixes on Asian supermarket shelves. Mix them up according to packet instructions and have Gulab Js on the table in a flash.

Gulab Jamun with condensed milk

Some recipes call for a mixture of condensed milk and milk powder. Gulab Jamun you prepare in this way are much sweeter and caramel-like in flavour.

Perfect Gulab Jamun recipe with milk powder

My recipe calls for skimmed milk powder. It is more readily available in comparison to full-fat milk powder.

I find that using skimmed milk powder allows the cook to control the amount of fat in the mixture. This way, we can be sure our Gulab Jamun have the perfect, spongy texture inside.

Texture is everything!

I cannot reiterate this enough. When it comes to Gulab Jamun, texture is incredibly important. Even if one ingredient is out, it will throw the entire recipe.

Be sure to weigh all your ingredients using a kitchen scale for accuracy. Cup measures are subject to interpretation and don’t yield consistent results, in my opinion.

5 common Gulab Jamun mistakes

1. Incorrect ingredient weights and measures
2. Incorrect frying temperature
3. Dough not rested
4. Syrup undercooked/overcooked
5. Gulab Jamun too hard or too soft

Are they vegan?

Gulab Jamun typically contain milk-based ingredients. Milk powder and reduced milk solids are the most common additions.

However, this is not to say you can’t make vegan ones. I’m yet to test vegan Gulab Jamuns in my own kitchen.

Are they gluten free?

My recipe for Gulab Jamun contains both wheat flour and semolina, therefore this version is not gluten free.

Troubleshooting

Why are my Gulab Jamun breaking in the oil?

It’s likely the dough contains too much moisture or fat. Gulab Jamun that break whilst frying may also occur due to a very low oil temperature.

Why are my Gulab Jamun hard?

Your Gulab Jamun might be too hard due to a lack of moisture in the mixture or overcooking whilst frying.

My Gulab Jamun aren’t soaking up syrup

If you overcook jamun, they will develop a hard outer coating which prevents syrup absorption. This can also occur if the sugar syrup is too viscous.

Why do Gulab Jamun shrink in the syrup?

Undercook Gulab Jamun or fry them at too high a temperature and they will develop hollow or doughy centres. This will cause the jamuns to collapse inwards and deflate when you add them to the sugar syrup.

Sometimes they may deflate at first and then become plump and juicy after a bathe in the sugar syrup.

Why do my Gulab Jamun have cracks?

Dough not rested long enough or not enough liquid in mixture.

My Gulab Jamun fall apart in the syrup

The Gulab Jamun are too soft. Too much moisture in the dough, not fried long enough or the sugar syrup is too watery.

How to store

Immerse the Gulab Jamun in the sugar syrup and store refrigerated in an airtight container for up to a month.

Can I freeze them?

Yes. Keep Gulab Jamun (in their syrup) in a freezer-safe container and defrost at room temperature. Note that the structural integrity of frozen Gulab Jamun will not be as sturdy as their fresh counterparts.

I recommend warming them before you serve.

What are the ingredients for Gulab Jamun?

Here’s a list of all the ingredients you’ll need for making my Gulab Jamun at home.

• Skimmed milk powder
• Ghee
• Coarse semolina (sooji)
• Plain flour (all-purpose flour/maida)
• Green cardamom
• Baking powder
• Full-fat milk
• Lemon juice
• Salt
• Oil for frying
• Sugar
• Water
• Saffron
• Rosewater

Perfect Gulab Jamun recipe

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Perfect Gulab Jamun

Gulab Jamun are like the chocolate cake of Desi parties. Soft balls of fried milk & rose syrup. So delicious. Follow my simple recipe & video for beautifully melt-in-the-mouth Gulab Jamuns.

Course Dessert

Cuisine Indian

Keyword dessert, diwali, milk, mithai

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 18

Author Sanjana

Ingredients

For the jamun:

• 200 g skimmed milk powder
• 20 g coarse semolina
• 35 g plain flour
• 2 1/2 tsp baking powder
• 5 green cardamom pods, seeds ground
• 1 1/2 tbsp ghee melted and cooled slightly
• 200 ml full-fat milk room temperature
• 2 tsp lemon juice
• 1/8 tsp salt
• 1 L oil for deep frying

For the syrup:

• 600 g granulated sugar
• 600 ml water
• 15-20 saffron strands (large pinch)
• 2 tsp lemon juice
• 2 tsp rosewater

Instructions

For the Gulab Jamun dough:

• Take skimmed milk powder in a large bowl or thali with high sides. Add plain flour, semolina, baking powder, ground cardamom seeds and salt. Mix well.
• Add melted ghee and rub the mixture together to form a coarse, breadcrumb-like texture. Allow to stand for 10 minutes.
• Meanwhile, stir together milk and lemon juice. Allow to stand for 10 minutes. Once the mixture has curdled slightly, add it to the dry ingredients. Start by making a well in the centre and then add the milk mixture a little at a time, forming a paste with your fingers from the centre and working your way outwards to incorporate more dry ingredients.
• Once all the milk mixture has been added, beat the mixture with your fingertips to form a lumpy but uniform texture. It will feel very sticky, more like a batter than a dough. This is good.
• Allow the mixture to stand, uncovered for 30 minutes. Do not mix it during this time. This resting time will give the milk powder, flour and semolina in the Gulab Jamun dough time to hydrate fully, turning from a wet batter, to a dough.

To make the sugar syrup:

• Place sugar in a large pan. Add water, lemon juice and saffron. Rub the saffron between your palms to release some of their aromas. Stir until the sugar has dissolved. The lemon juice will prevent crystallisation of the syrup. You can also use a tablespoon of liquid glucose in place of lemon juice if you like.
• Once the sugar has dissolved, stop stirring and bring the syrup to a rolling boil. Cook for 4-5 minutes, until a light syrup forms and the temperature of the syrup registers 61°C/142°F. As soon as the syrup reaches this stage, remove the pan from the heat. Cover with a lid and allow to cool for 15 minutes before adding rosewater. Stir well and keep covered until needed.

To form the Gulab Jamuns:

• Once the dough has fully hydrated, it will be a tacky, dough-like consistency. Portion the dough into 15g pieces. Roll each piece into a ball, using a very small amount of ghee to grease your hands if necessary. Ensure every ball is completely smooth and free from cracks. Set aside onto a plate.
• Repeat this process for all of the dough. You should have around 38 Gulab Jamuns.

To fry the Gulab Jamuns:

• Heat the oil in a large pan suitable for deep frying. The oil temperature should register 100°C/212°F.
• Add several Gulab Jamuns, taking care not to overcrowd the oil. Don't add too many at once as they require constant agitation. If you're not accustomed to it, they will brown unevenly. You can fry bigger batches once you get used to the frying process. Agitate the oil around the Gulab Jamun, taking care not to touch them too much with the perforated skimmer or it they will become misshapen.
• As soon as the Gulab Jamuns double in size and float to the top of the oil (after around 3 minutes), increase the oil temperature to 150°C/302°F and fry until golden brown all over. At this stage, you must keep the Gulab Jamuns moving at all times to ensure even browning. Once the Gulab Jamuns have been in the oil for around 7-8 minutes in total, they should be perfectly golden all over.
• Lift the Gulab Jamuns out of the oil and place onto a plate lined with kitchen paper to absorb excess oil. Set aside and repeat the frying process for the remaining Gulab Jamuns. Be sure the oil temperature cools before adding subsequent batches.

To soak the Gulab Jamuns:

• Once all of the Gulab Jamuns have been fried, add them to the prepared, still warm sugar syrup. If the syrup is cold, warm it very slightly before adding the Gulab Jamuns to ensure better absorption. Immerse the Gulab Jamuns completely and allow to stand, covered for 6-8 hours. Stir from time to time to coat each one well with syrup.
• Serve either at room temperature or warm.

Video

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If you like this, you’ll love my recipe for Perfect Jalebi

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Vanilla Rasmalai

Soft, spongy cheese dumplings soaked in sweet vanilla, cardamom and saffron milk. Inspired by the classic Bengali dessert, this version is served chilled and the flavours are reminiscent of the Indian ice cream, kulfi.

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Mohanthal and Dhilo Mohanthal

Buttery, melt-in-the-mouth fudge made with chickpea flour, cardamom, saffron and mace. Mohanthal is such a delicious Indian sweet (mithai). Enjoy it as a square or as a hot-fudge like pudding with vanilla ice cream.

Check out this recipe

How to Make Boondi

This traditional Indian sweet is always popular around festival time. The juicy bubbles of chickpea flour are flavoured with delicate saffron and ground green cardamom. Serve it warm as it is or form into Laddoos.

Check out this recipe

Pistachio Burfi

An easy recipe for melt-in-the-mouth Indian milk fudge (burfi) made with REAL PISTACHIO. Perfect for gifting. Your family and friends will love it!

Check out this recipe

Indian-Inspired Rocky Road

Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top the Rocky Road off beautifully.

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Birthday Cake Burfi

Sweet condensed milk fudge with a hidden layer of birthday cake and sprinkles!

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The post Perfect Gulab Jamun appeared first on Sanjana.Feasts.

No baking powder, baking soda, yoghurt or yeast. This Perfect Vegan Jalebi calls upon the process of fermentation to do all the hard work. All you need to do is give the batter time to rest and ferment in line with the tips in my simple video!

I’ve always believed that the marks of a good Jalebi are a crispy texture and subtle tang. They simply must have that iconic juicy burst of sweetness inside. Tiger orange is my colour of choice but you can make them yellow or any colour for that matter.

What are Jalebi?

Jalebi are famous throughout South Asia and in parts of the Middle East, from where this crispy, sticky sweet originates.

Other names for Jalebi

Jalebi (pronounced: ja-leh-be), is also known as Jilapi, zalabia, zulbia and mushabak, depending on local language.

How to make Perfect Vegan Jalebi

Jalebi: The batter

Batter for Jalebi must be viscous, yet pourable. It should fall in a rapid and steady stream when you pour it from a height.

The consistency of the Jalebi batter is key to making Jalebi successfully. In my recipe, we obtain this flowing texture through adequate fermentation and the addition of cornflour (cornstarch).

There are many ways in which you can prepare Jalebi batter: Some like to use leavening agents like baking powder, baking soda or yeast for instant or semi-instant Jalebi. Others add yoghurt to speed up the fermentation process. Yoghurt is not a necessary, however.

During the fermentation process, microbes break down sugars and starches from the wheat flour (carbohydrates) into alcohols and acids. This is what creates bubbles in Jalebi batter for a hollow centre, crispy texture and inimitable tang.

Perfect Vegan Jalebi with lemon juice

My preference is to use a combination of lemon juice and the natural process of fermentation, similar to that of making sourdough bread. All the batter needs is time.

This is the way my mithaiwalla grandfather taught my mother and the way my mother taught me. My recipe is vegan.

This Jalebi recipe calls for a 48 hour starter and 24 hour batter. Total inactive preparation time is 72 hours. Don’t be overhwhelmed, this is inactive prep time. All you need to do is mix some ingredients up and leave them out for a few days. Easy!

Jalebi: Shape and oil

Jalebi is made by deep-frying batter in a concentric circle or spiral shape until crispy.

You can fry them in oil or ghee, although I prefer oil for a shiny finish. Ghee solidifies at room temperature, which therefore, produces a matte Jalebi.

Oil temperature should be 175°C/350°F. It’s pretty hot so you need to work quickly. Pipe the batter either from the outside in, or inside out – whatever works best for you. You can seal the Jalebi by piping a line through it at the end.

Fry for 1-2 minutes on both sides. If this is your first time, just do one at a time until you get a feel for it. Making Jalebi isn’t easy and requires practice so don’t beat yourself up if your shapes aren’t perfect. Practice and take time. It’s a skill that takes years to nail.

After frying, the web-shaped Jalebi then require a short dunk in sugar syrup until it penetrates the surface and becomes trapped in the hollow structure inside.

Jalebi: Spices and flavours

Traditionally, Jalebi has a welcome sourness or tang, which counteracts the sweetness of the sugar syrup. This comes from the fermented batter, similar to what we experience when we eat sourdough bread, idli, uttapam and dosa.

You can choose to leave the flavours to just this subtle tang or add sweet spices to give the Jalebi some more character. My preference is to add ground cardamom, saffron and a small amount of vanilla extract for pure halwai vibes.

Some people also like to add rosewater to their Jalebi. How many additional flavours you add is up to you!

Jalebi: The colour

The world is your oyster when it comes to colours for your Jalebi. The most iconic colour is orange but yellow is also common. Typically, most Jalebi makers use an artificial food colour.

My colour of choice is a deep tiger orange. I use Wilton Orange Gel Food Colour Paste to achieve this. I recommend a gel-based food colour as it produces the deepest colour without affecting the consistency of the batter.

Powder-based colours or food-grade pigment are also good options.

Note that using a liquid food colour may produce a lighter shade of your chosen colour. Indeed, the same is also true if you opt for natural food colours.

Jalebi: The sugar syrup

Cook sugar and water together with a squeeze of lemon juice or lime juice to stop the solution from crystallising. Boil until the syrup reaches 104°C/219°F on a cooking thermometer and then switch it off.

If you overcook the syrup, it will cause the sugar to harden and crystallise on the outside of the Jalebi. If you undercook the syrup, it will make the Jalebi soggy.

Add any spices and extracts after you switch the heat off for the best flavour.

Jalebi: The tools

For the most straightforward Jalebi-making experience, be sure to follow my recipe exactly, weighing your ingredients and using a thermometer to avoid mistakes. These tools aren’t too costly and will save on ingredient waste in the long run.

Equipment you need for making this Jalebi:

• Large pan suitable for deep frying. A Kadai is great but I find a Paella pan is even better due to its’ shallow depth.
• Cooking thermometer
• Kitchen weighing scale
• Jalebi cloth (or piping bag fitted with a round nozzle, squeezy bottle or similar for piping the batter into the oil)
• Slotted spoon for frying

Some useful equipment for making Perfect Vegan Jalebi

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to serve Perfect Vegan Jalebi

Serve Jalebi warm or at room temperature. In parts of central and Northern India, Jalebi goes hand in hand with Rabri (reduced milk with sugar and nuts).

Where my family come from in Gujarat, we pair it with Fafda (savoury chickpea flour snacks), fried chillies and masala chai.

Some people even enjoy their Jalebi warm with vanilla ice cream. The choice is yours!

Perfect Vegan Jalebi: Toubleshooting

Why is my Jalebi flat?

Your oil temperature is too low. Increase the heat to 175°C/350°F (use a cooking thermometer to gauge this).

Why is my Jalebi brown?

The Jalebi is overcooked or the oil temperature is too high.

Why does my Jalebi have hard sugar crystals on the outside?

The sugar syrup is overcooked. Add some water to loosen it up.

Why is my Jalebi soggy?

The sugar syrup has not been cooked for long enough or the batter has been improperly fermented. Cook the sugar syrup more and add a small amount of flour to the batter.

Perfect Vegan Jalebi: FAQ

Is Jalebi vegan?

My recipe for Jalebi is suitable for vegans.

Is Jalebi gluten free?

No, this Jalebi contains wheat flour so is not suitable for those with gluten or wheat allergies/intolerances.

Can I freeze Jalebi?

Jalebi is not suitable for freezing. It will become soft and soggy.

How to store Jalebi

Keep Jalebi loosely covered at room temperature and consume within 48 hours.

How to make Jalebi crispy again

This recipe for Jalebi will produce a sweet that remains crispy for days. However, if you find your Jalebi has softened, you can bake it in a pan for 2-3 minutes at 200°C/400°F to make it crispy again.

Perfect Vegan Jalebi recipe

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Perfect Vegan Jalebi

Try this Perfect Vegan Jalebi recipe with step-by-step photos and video. No baking powder, baking soda, yoghurt or yeast. You won’t believe these sweet spirals are homemade!

Course Dessert

Cuisine Indian, Middle Eastern

Keyword cardamom, diwali, eid, festivals, holi, mithai, saffron

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Inactive prep time 3 days days

Total Time 3 days days 1 hour hour 20 minutes minutes

Servings 25

Author Sanjana

Equipment

• Large pan suitable for deep frying
• Cooking thermometer
• Kitchen weighing scale
• Jalebi cloth (or piping bag fitted with a round nozzle, squeezy bottle or similar for piping the batter into the oil)
• Perforated skimmer/slotted spoon for frying

Ingredients

For the Jalebi starter (attho):

• 125 g plain flour (all-purpose flour/maida)
• 180 ml warm water
• 1 tsp lemon juice

For the Jalebi batter:

• 450 g plain flour (all-purpose flour/maida)
• 290 ml room temperature water
• 1 1/2 tbsp cornflour (cornstarch)
• 1/2 tsp orange gel food colour

For the sugar syrup:

• 1 kg granulated white sugar
• 500 ml water
• 7 green cardamom pods, seeds crushed (discard the husks)
• 10-12 saffron strands
• 1 tsp vanilla extract
• 1 L cooking oil for deep frying

Instructions

For the Jalebi starter (attho):

• In a bowl, whisk together the flour, water and lemon juice. Beat until very smooth. Cover the bowl with cling film (plastic wrap) and leave out on the countertop for 48 hours. If it's particularly cold in your kitchen, leave the mixture somewhere warmer.
• After 48 hours, the mixture should smell sour and have small bubbles visible on the surface. If this isn't the case, you'll need to leave it for another day. The fermentation will happen quickly if the batter is left in a warm place.
• Note: The batter will be thinner and smoother in appearance after it has been fermented.

For the Jalebi batter:

• Place the flour in a large bowl. Add the 48-hour fermented starter. Stir briefly to incorporate, then add 290ml room temperature water. Beat vigorously with a whisk until the mixture is relatively smooth, about 5 minutes. Some lumps are fine and will break down during the second fermentation.
• Cover the bowl with cling film (plastic wrap) and leave out on the countertop for 24 hours. If it's particularly cold in your kitchen, leave the mixture somewhere warmer.
• After 24 hours, the mixture should smell sour and have small bubbles visible on the surface. Note: The batter will be thinner and smoother in appearance after it has been fermented.
• Take approximately 100ml fermented batter in a bowl and add the cornflour. Stir will to combine. There should be no visible lumps in the mixture. Add this slurry to the bowl of Jalebi batter. You might need to use a silicone spatula to remove it all from the bowl as it can be very sticky.
• Beat the mixture until smooth and ribbon-like in consistency, about 7 minutes. The mixture should leave a ribbon-like trail on the surface of the batter when drizzled from a height.
• Add any food colour you might like to use. Whisk it in and allow the batter to rest for 10-15 minutes while you make the sugar syrup.

For the sugar syrup:

• Place the sugar in a large, wide saucepan. Add water and lemon juice and bring to the boil.
• Cook the sugar syrup until it reaches 104°C/219°F on a cooking thermometer and then switch the heat off.
• Add the ground cardamom seeds, saffron and vanilla if using. Stir and set aside.

To make the Jalebi:

• Heat the oil in a large, wide pan suitable for deep frying. I find a paella pan is perfect for this job. The oil temperature should reach 175°C/350°F before you start piping.
• Pour some of the Jalebi batter into a Jalebi cloth, squeezy bottle with a round hole or piping bag fitted with a round nozzle (about 4mm round).
• Keep the nozzle as close as you can to the oil for better control but be careful not to get so close that the oil spits at your hand.
• Begin to pipe spirals of batter into the hot oil, either working from the inside out or outside in. Around 5 turns per spiral is optimal. Finish your spiral with a straight line through the centre to seal the Jalebi.
• Fry the Jalebi for around 40 seconds per side. Turn it only once it firms up to avoid breaking it. Don't let the Jalebi brown in the oil as this will ruin the taste.
• Lift the Jalebi from the oil and carefully shake off any excess oil. Put the Jalebi straight into the warm sugar syrup and press gently to submerge it. Leave the Jalebi in the syrup for 3-4 minutes and then lift out onto a plate.
• Repeat this process for the remaining Jalebi batter. As you build up more confidence, you can pipe more than one Jalebi at a time.
• Stack the Jalebi as you like. I decorated mine with fresh rose petals. Serve warm with Rabri or Fafda and Chai.

Video

Notes

• Making Jalebi isn’t easy and requires practice so don’t beat yourself up if your shapes aren’t perfect. Practice and take time. It’s a skill that takes years to nail.
• Jalebi are not suitable for freezing.
• Keep Jalebi loosely covered at room temperature and consume within 48 hours. They are best eaten as fresh as possible.
• Store any leftover syrup in a clean bottle in the fridge. You can use it for more Jalebi or even Gulab Jamun or Rasgulla.

Pin this Perfect Homemade Jalebi recipe for later!

These juicy jalebis are crispy on the ouside and simply burst with flavour when you eat them. They’re best served warm with Rabri, fafda or chai.

If you like this, you’ll love my recipe for White Burfi

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Buttery, melt-in-the-mouth fudge made with chickpea flour, cardamom, saffron and mace. Mohanthal is such a delicious Indian sweet (mithai). Enjoy it as a square or as a hot-fudge like pudding with vanilla ice cream.

Check out this recipe

How to Make Boondi

This traditional Indian sweet is always popular around festival time. The juicy bubbles of chickpea flour are flavoured with delicate saffron and ground green cardamom. Serve it warm as it is or form into Laddoos.

Check out this recipe

Indian-Inspired Rocky Road

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Check out this recipe

Eggless Gulab Jamun Cake

This simple, yet beautiful cake sees the queen of Indian sweets transformed into an easy-to-make dessert. Rose, cardamom and saffron give the syrup-glazed sponge its iconic “gulab jamun” flavour. Serve it with ice cream for a truly royal pudding, or enjoy a piece with masala chai.

Check out this recipe

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I think White Burfi has such a simple charm and universal appeal. For some reason, the most basic recipes are often difficult to perfect — for myself too.

What does Burfi mean?

The word burfi or barfi is a Hindi word which stems from the Persian barfī, which literally means ‘icy’ or ‘snowy’. Baraf is the Hindi word for ‘ice’.

This traditional Indian sweet carries the name Burfi because of it’s cool, melt-in-the mouth texture. If you’ve ever tried the western retro sweet, coconut ice, you’ll be familiar with this concept.

How to make Burfi with milk powder

My recipe here calls for milk powder. In many cases, people use mawa (milk solids) which you can make by reducing full-fat milk. Indeed, you can also buy mawa in many South Asian food shops.

I like to use full-fat milk powder because it is readily available in most shops or online.

What if I can’t find full-fat milk powder?

If full-fat milk powder proves to be elusive, you can use skimmed milk powder and simply replace the milk in this recipe with an equal measure of double (full-fat) cream. This simple switch will produce a delicious, creamy Burfi.

Different types of Burfi

There are hundreds of variations when it comes to Burfi. Some are traditional, some more playful and modern. However, in my opinion, most good Burfi ought to begin with a Perfect Plain White Burfi recipe.

Rose Burfi, Pistachio Burfi, Mango Burfi, Cashew Burfi and Almond Burfi are all popular choices in Indian mithai shops. You can make all of these varieties if you know how to create a great basic milk powder burfi.

Each recipe has a little variation, be it nuts, some flavour extract, food colour, dry fruit or food colour.

Some of my favourite Burfi varieties

Besan Burfi

A simple burfi with chickpea flour (besan), milk, ghee and sugar. Cardamom is optional, as are nuts or any other flavours. The toasted besan aroma is the key flavour in this style of burfi.

Note that Besan Burfi and Mohanthal are two different varieties of besan mithai.

You can find my recipe and video tutorial for Mohanthal here.

Chocolate Burfi

Plain burfi with a layer of chocolate on top. In all honesty, the quality of chocolate is usually questionable. It is almost always cooking milk chocolate rather than any of your top notch eating chocolate.

In my opinion, the low-quality chocolate on top of Chocolate Burfi has a certain charm. The flavour of cheap milk chocolate against milky white burfi is my childhood in a bar.

Check out my recipe for Cookie Dough Chocolate Burfi.

Pistachio Burfi

Wow! Pistachio Burfi is a must-have in any burfi box from the mithai shop. It’s usually a super artificial shade of green and that’s what I love about it. Most mithai shops will add a synthetic pistachio flavouring and scatter crushed pistachios on top.

As much as I love mithai shop pistachio burfi, the kind made with real pistachios is always at the top of my list.

Check out my recipe for Pure Pistachio Burfi.

Why won’t my milk powder Burfi set?

If you undercook Burfi, it will not set. Watch my step-by-step recipe video to see what the Burfi mixture should look like before you place it in the tin. If the mixture is too runny, the Burfi won’t set and the texture will be rather claggy.

Why is my Burfi chewy?

Burfi can turn chewy if you overcook it. Be sure to cook the Burfi mixture over a very low heat. Stir constantly without stopping. Keep an eye on the texture. It is ready when the mixture forms a slack and cohesive mass that comes away from the sides of the pan easily.

Can you freeze Burfi?

Burfi actually freezes pretty well. Be sure to pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature.

Why is my Burfi sticky?

Sticky Burfi can be down to three separate issues:

1. The Burfi needs to cook for longer.
2. Not enough fat in the mixture.
3. Too much sugar in the mixture.

How to make condensed milk Burfi

A popular method of making Burfi is with condensed milk. This negates the requirement to add sugar, since the condensed milk is sweet enough.

Many recipes simply call for milk powder and condensed milk. While this is a perfectly delicious way to make burfi, the end result is very smooth and Peda like in texture.

Burfi with a melt-in-the-mouth texture and definitive crumbles is my personal favourite.

Is Burfi gluten free?

Yes, this recipe for Burfi is free from gluten.

Is Burfi vegan?

No. Burfi is a typically a dairy-based sweet. Its’ core ingredients are: Milk, butter (or ghee) and sugar. Some recipe creators successfully make vegan-friendly Burfi.

Why do you add lemon juice to your Perfect Plain White Burfi?

I add a small amount of lemon juice to the hot burfi mixture at the end of the cooking process. This is a little trick I do to ensure my Burfi is perfectly crumbly. The acidity of the lemon juice curdles the milk proteins ever so slightly.

The result is a Perfect Plain White Burfi that cuts beautifully, yet still has a definitive grainy quality. Pure mithai shop vibes.

Perfect Plain White Burfi: Butter vs. Ghee?

In all honesty, it really doesn’t matter. Use whichever one you like best. I like to use butter for its saltiness.

I think all sweets benefit from a touch of salt to bring the rest of the flavours to life. The inherent saltiness of salted butter is perfect in this recipe.

If you can find Indian white butter, that is ideal as it imparts less colour. My yellow European butter gives the burfi a slightly creamy colour.

If you use ghee, add 1/8 tsp of fine salt to the burfi mixture. I promise it makes all the difference!

My Burfi-making essentials

Perfect Plain White Burfi recipe

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Perfect Plain White Burfi

Soft and creamy plain white Burfi is a mainstay when it comes to Indian sweets. My version uses milk powder, cardamom and saffron for rich flavours and a crumbly, melt-in-the-mouth texture.

Course Dessert

Cuisine Indian

Keyword burfi, cardamom, indian sweets, milk, mithai, pistachio, saffron

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16

Equipment

• L30 x W20 x D5cm (13"x9") rectangular traybake pan

Ingredients

• 240 g sugar
• 300 ml whole milk
• 130 g salted butter
• 595 g full-fat milk powder
• 1 tsp ground cardamom seeds
• 12-15 saffron strands
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 20 g pistachios
• Edible silver or gold leaf optional

Instructions

• Line a L30 x W20 x D5cm (13"x9") rectangular traybake pan with baking parchment. Scatter over some sliced pistachios or pistachio nibs.
• Heat the milk in a large, non-stick pan. Add the butter and allow it to melt.
• Add the sugar and stir until it has completely melted and you can no longer feel the crystals at the base of the pan.
• Tip in the milk powder and stir well to combine. The mixture will become thick, like mashed potato in appearance.
• Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
• Once the burfi mixture begins to come away from the sides, at about the 5 minute mark, add the lemon juice, vanilla extract, cardamom and saffron. Continue to stir for a further 2 minutes.
• Around the 8 minute mark, the burfi mixture should be thick. Once it forms a soft mass that comes away from the sides of the pan and into a ball, it is ready.
• Spoon the mixture into the prepared tin lined with baking parchment and pistachios. Press the mixture in with a rubber spatula, ensuring the surface is as even as you can get it.
• Allow to cool to room temperature. Cover a refrigerate for 30 minutes before turning out. The baking parchment will come away easily. Decorate with silver or gold leaf (optional). Cut into squares and serve at room temperature.

Video

Notes

• If your burfi begins to develop brown spots in places, it means either the heat is too high or you’re not stirring it enough. Keep it moving all the time to prevent burnt milk flecks.
• This burfi keeps well in an airtight container for up to a week. Keep refrigerated and allow to come to room temperature before serving.
• Burfi served cold from the fridge will be much firmer in texture.

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If you like this, you’ll love my recipe for Mohanthal

Recipes similar to Perfect Plain White Burfi

Eggless Gulab Jamun Cake

This simple, yet beautiful cake sees the queen of Indian sweets transformed into an easy-to-make dessert. Rose, cardamom and saffron give the syrup-glazed sponge its iconic “gulab jamun” flavour. Serve it with ice cream for a truly royal pudding, or enjoy a piece with masala chai.

Check out this recipe

Pistachio Burfi

An easy recipe for melt-in-the-mouth Indian milk fudge (burfi) made with REAL PISTACHIO. Perfect for gifting. Your family and friends will love it!

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Indian-Inspired Rocky Road

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Love Sanjana

The post Perfect Plain White Burfi appeared first on Sanjana.Feasts.

Watch my Mohanthal and Dhilo Mohanthal video

What is Mohanthal?

Mohanthal, when served as a set square, is a sweet and delicious fudge made from toasted chickpea flour. The texture is grainy and meltingly short, like the lovechild of fudge and shortcrust pastry.

“Mohan” is another name for the Hindu deity, Krishna and “Thal” means plate. This dish is named after him and the saga of his sweet tooth.

What is Dhilo Mohanthal?

Dhilo Mohanthal (or Disco Mohanthal) is the hot, liquid form of Mohanthal. Serve it like hot fudge, with a scoop of vanilla ice cream and chopped nuts.

The ice cream melts into a pool, partially setting the Mohanthal it touches for a hot and cold pudding like no other. The textures of Dhilo Mohanthal are out of this world.

Indeed, it’s no wonder Mohanthal is such a popular dessert at Indian weddings; Gujarati and Rajasthani weddings in particular.

Why do they call it Disco Mohanthal?

It’s a mystery! I have no idea why, but some people call Dhilo Mohanthal Disco Mohanthal. What’s to question when it sounds this fun?!

Does anybody know why? Let me know in the comments!

What does Mohanthal and Dhilo Mohanthal taste like?

A favourite during holy festivals and family celebrations, the distinct, toasty smell of Mohanthal is inimitable. It calls for liberal use of mace. Not nutmeg, but the orange-hued outer blades that cover it.

Bring the flavours of your Mohanthal to life with the addition of salt. Yes, salt.

Butter vs. Ghee

I use salty butter to make my Mohanthal. Cue the gasps of horror. Purists will tell me the only way to make Mohanthal is with ghee. I respectfully disagree.

Butter

When you toast nutty chickpea flour in fat, it screams for salt. Think salted caramel on level 2,840 of Candy Crush Saga. It’s that delicious. I make Mohanthal more than I make most Indian mithais and believe me when I say that this one is best made with butter.

Still want to use ghee?

Having said this, you can indeed use ghee if you like. If ghee is your fat of choice, be sure to add a generous pinch of salt to the toasted besan. I promise, salt will bring your Mohanthal to life.

Do I really need a cooking thermometer?

Yes. A thousand times, yes! Unless you’re a well-seasoned mithaiwallah, don’t use the “string” method to check the consistency of your sugar syrup. It might have been the done thing years ago and that’s fine. Your grandma did it, my grandma did it, and so does my mum. I bet it’s the same for you.

However, if you’re a beginner and want accurate results, invest in a cooking thermometer. You’ll save yourself a lot of hassle and wasted ingredients. They’re fairly inexpensive. Check here for my recommendations (affiliate link).

How to cut Indian Mithai

Things you need to cut any kind of set Indian sweet neatly: A sharp knife, a steady hand and lots of patience. I like to use a metal ruler, a plastering trowel and cake scraper to mark out where to cut first.

A flexible spatula helps lift the mithai from the tin. The first one or two pieces cut from the tin will usually break. It’s okay! I like to roll the broken ones into laddoos. Never have high expectations for the first pieces you wangle from the tin.

Watch my Mohanthal and Dhilo Mohanthal video to see how I cut my Indian sweets neatly and evenly.

What should I do with scraps and broken Mohanthal?

Gather up any leftover scraps from the tin and roll it into a laddoo. Of course, this is also a good way to salvage any broken Mohanthal that didn’t quite make it out of the tin in one piece.

My Mohanthal-making equipment (contains affiliate links)

Grab the full list of equipment I use to make Mohanthal at home (including pots, pans, thermometer, tin, sieve, scales, knifes and more!). Shop my Mohanthal & Mithai-Making essentials now.

Mohanthal & Dhilo Mohanthal recipe

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Mohanthal and Dhilo Mohanthal

Buttery, melt-in-the-mouth fudge made with chickpea flour, cardamom, saffron and mace. Mohanthal is such a delicious Indian sweet (mithai). Enjoy it as a square or as a hot-fudge like pudding with vanilla ice cream.

Course Dessert

Cuisine Indian

Keyword gujarati, indian sweets, mithai

Prep Time 35 minutes minutes

Cook Time 40 minutes minutes

Resting time 12 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 20

Author Sanjana

Equipment

• 2 x large, heavy-based pans
• Sugar thermometer
• Wooden spoon
• Fine mesh sieve
• Large bowl
• Sharp knife
• 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin or 23cm (9") square. You can also use a 30cm round thali (at least 7cm deep) if you prefer.
• Kitchen scale

Ingredients

For the Dhrabo (this is the bit that ensures your Mohanthal has those essential crunchy pieces):

• 320 g chickpea flour
• 1 tbsp melted ghee
• 2 tbsp full-fat milk

For the Mohanthal:

• 325 g salted butter
• 90 g full-fat milk powder
• 1 tsp cardamom powder
• 2 tbsp slivered almonds
• 2 tbsp slivered pistachios
• 1 tsp saffron
• 1 1/2 tsp ground mace
• A pinch of orange food colour optional

For the sugar syrup:

• 400 g granulated white sugar
• 300 ml water

Instructions

To make the "Dhrabo":

• Place the chickpea flour in a large bowl. Add the melted ghee and milk. Stir well and then begin to rub the mixture together using your fingertips to form a sandy-texture. This similar to how you would rub butter with flour to create a crumble. Set this aside for 30 minutes. This mixture will give the Mohanthal its' distinct grainy texture.
• Sift the "Dhrabo" mixture through the fine-mesh sieve to remove large lumps. You may need to do this in stages. Don't skip this step, it's really important to ensure the mixture is thoroughly sifted so the final texture of the Mohanthal is correct.

To cook the "Dhrabo":

• Melt the butter in a large, heavy-based pan. Add the "Dhrabo" and stir well to incorporate. Cook over a medium heat, stirring constantly until the mixture turns from a creamy beige colour to pinkish and caramel-like in colour. This should take 8-10 minutes depending on the level of heat. Don't stop stirring the mixture at any point.
• As soon as the mixture becomes a light pinkish colour, switch the heat off. Continue to stir for a further five minutes to temper the residual heat. The mixture will be extremely hot and it will continue to cook even after you switch the heat off. This is why it's important to switch the cooker off as soon as it begins to turn caramel-like in colour. Watch my video to see these stages. Add the milk powder and stir well to combine. Allow the mixture to cool while you make the sugar syrup.

To make the sugar syrup:

• Place the sugar in a large pan. Add the water and stir to combine. Once the mixture comes to a boil and the sugar has dissolved, fit the pan with a sugar thermometer. If you're using a digital thermometer, theres no need to affix it to the pan. Don't stir the sugar syrup any more.
• Allow the sugar syrup to reach a temperature of exactly 115°C/239°F and then switch the heat off.

To flavour the Mohanthal:

• To the cooled chickpea flour and milk powder mixture, add ground cardamom, saffron, mace and optional orange food colour. Stir well to incorporate. It should now be cool or just room temperature. Note: If you add hot sugar syrup to this mixture while it's hot, it will clump up and become dry and crumbly. Always allow the chickpea flour mixture to cool.
• Very carefully, pour the hot sugar syrup into the chickpea flour mixture. Slowly begin the stir the mixture using a wooden spoon. After 2-3 minutes of stirring, it will become shiny and lava-like in appearance. The Mohanthal should have a distinct graininess which is what makes it so delicious. It is now ready to serve as Dhilo Mohanthal (loose/liquid Mohanthal).

To set the Mohanthal:

• Pour or ladle the liquid Mohanthal into a tin 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin or 23cm (9") square. You can also use a 30cm round thali (at least 7cm deep) if you prefer. Flatten the top using a spatula and then sprinkle over some slivered almonds and pistachios.
• Allow the Mohanthal to cool to room temperature. This can take several hours.
• Once cooled, cover the tin with cling film and refrigerate for 12 hours or until completely set.
• Remove the tin from the fridge and allow to sit on the counter top for 30 minutes before cutting into pieces. I like to cut mine into approximately 2.5cm/1-inch squares using a sharp knife. If you want to be super accurate, you can score the top to create a guide before cutting all the way through. Watch the recipe video to see how I use a plastering trowel and cake scraper for super-sharp cutting.
• Enjoy the Mohanthal at room temperature, cold or hot.

To reheat set Mohanthal for Dhilo Mohanthal:

• Place a 2.5cm/1-inch square of Mohanthal into a microwave-safe bowl. Add 2 tbsp water and microwave on high power in 15 second bursts until liquid. Stir at every interval to distribute the heat evenly. Allow to cool before eating as it will be extremely hot!

Video

Notes

• It’s normal for butter to rise to the top of the set Mohanthal. This may turn opaque upon chilling. This was a highly-coveted result in more traditional times because many people didn’t have fridges to preserve their mithai. The layer of fat will help keep this Mohanthal fresh for weeks when stored (covered) in the fridge.
• Store the Mohanthal in an airtight container in the fridge for up to a month.

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If you like this, you’ll love my recipe for Cookie Dough Chocolate Burfi

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In our home, this is known as Bodhi’s Kheer because it’s my boy’s favourite pudding. To adapt it for his little tum, I’ve cut out traditional refined sugar from the recipe and replaced it with low GI agave nectar. The addition of golden sultanas also lend a juicy sweetness to the overall dish. He loves it.

Oat milk and dairy milk can be used interchangeably in the recipe, and this is something I do often. Having said this, I find the oat milk version to be much lighter and so recommend seeking it out for a delicious spiced rice pudding.

What kind of rice should I use for this Creamy Vegan Rice Kheer?

Traditionally, Kheer is made with basmati rice and not short-grain pudding rice. It can be made directly from washed and soaked aged basmati or with leftover cooked rice (less creamy than the former). Basmati rice makes a huge difference to the flavour of the Kheer and is what differentiates it from traditional western rice pudding recipes.

So which rice should I use?

Controversial disclosure: My recipe for Creamy Vegan Rice Kheer uses a 70/30 combination of aged basmati and short-grain pudding rice. Not only does this add the fragrance of traditional Kheer, it also ensures a level of creaminess that makes me weak at the knees. Having said this, feel free to mix things up by using 100% basmati or 100% short-grain rice if you like. There are no hard and fast rules, only personal preferences. After all, the rice is just a carrier for copious amounts of milk and/or cream in any rice pudding recipe.

Can I used other plant milks to make Creamy Vegan Rice Kheer?

Yes! While I find oat milk to be the closest match to dairy milk, you may prefer to use almond milk, rice milk, pea milk, hazelnut milk or even cashew milk in this recipe. You can also use soy milk but be aware that it will alter the flavour slightly. Ultimately, you can use any combination of plant milk to make this dish. Just be sure it’s an unsweetened one! Note that most oat milks are not certified as gluten free so if you are avoiding gluten, try a nut milk. Soy milk or rice milk marked nut free are great if you are avoiding nuts.

How long do I need to cook this kheer?

45 minutes, low and slow with a lid on to ensure each grain of rice swells to twice or even thrice its size. A lid ensures a skin does not form on top. The long cooking time also means the natural starch from the rice has a chance to thicken the kheer while the spices develop their aromas and colours. The finished kheer will be golden from the saffron and speckled with black and cardamom vanilla seeds.

Can I make this recipe ahead of time?

Yes. In fact, this kheer tastes even better the next day. The spices and aromas have a chance to develop as the kheer chills. This infused the milk and cream with even more flavour. After a day, you will also notice the fragrance of the rice, vanilla and rosewater deepens.

Ingredients you’ll need to make Creamy Vegan Rice Kheer

• Aged basmati rice
• Short-grain pudding rice
• Oat milk
• Plant-based cream (such as oat cream)
• Golden sultanas
• Agave nectar
• Green cardamom pods
• Saffron
• Vanilla bean paste (or vanilla extract), optional for enhanced flavour
• Rosewater
• Slivered almonds
• Dried rose petals

How to make Creamy Vegan Rice Kheer

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Creamy Vegan Rice Kheer

This recipe for Creamy Vegan Rice Kheer is hands down my favourite way to make the classic Indian rice pudding. The tender grains of rice are fragrant and have all the flavours of sweet Rasmalai milk. In my opinion, those two things combined make for a comforting bowl of kheer.

Course Dessert

Cuisine Indian

Keyword cardamom, dessert, indian sweets, oat milk, rice pudding, saffron, vegan

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Sanjana

Equipment

• Large, heavy-based saucepan with lid
• Wooden spoon

Ingredients

• 30 g aged basmati rice
• 80 g short-grain pudding rice
• 1 L oat milk
• 50 ml plant-based cream
• 20 g golden sultanas
• 3 tbsp agave nectar
• 5 green cardamom pods seeds removed and crushed
• Large pinch of saffron
• 1 tsp vanilla bean paste or vanilla extract
• 1 tsp rosewater
• 1 tbsp slivered almonds and dried rose petals to garnish

Instructions

• Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the Kheer creamy.
• Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal as the milk will will be less likely to catch and burn at the base of the pan. Pour in the oat milk, cream, sultanas, agave, cardamom, saffron, rosewater and vanilla. Stir and bring to the boil. Cover with a lid.
• Stirring frequently, simmer the Kheer over a low heat. Once it begins to thicken, you’ll need to stir it more often, at least every 5 minutes. Once reduced to the consistency of thin porridge, beat the Kheer with a wooden spoon until the grains are soft and tender. This will tease the starch out of the rice and thicken the kheer beautifully.
• Switch off the heat and serve hot or alternatively cool to room temperature and refrigerate for 2-3 hours for serving the kheer cold. Garnish with almonds and rose petals.

Notes

• Note: This rice kheer is not suitable for freezing.
• Store leftovers in an airtight container in the fridge for up to 3 days. Ensure the kheer is completely cool before placing in the fridge.

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No two samosas are ever identical in shape and colour — you could say they’re as unique as we are.

Love triangle: the significance of samosas in Indian culture

The palm-sized dumplings are iconic of street stalls and restaurant menus alike. Indian festival banquets wouldn’t be complete without them, either.

In fact, I’ve overheard murmurs of outrage at the lack of samosas at a dozen Indian weddings.

They’re expected to show up and perform like it’s their first day working a demanding job. An occasion simply isn’t an occasion without samosas. Casual events also require a samosa platter or five, too.

We snaffle them over chai with friends, and stash a few away to devour once all our guests have left after a gathering at home. Keeping a stash in the freezer is common for when last-minute guests show up.

Homemade Samosas: The filling

Although there are countless fillings to choose from, potatoes, onions and peas will always be the poster child for samosas.

The potatoes are usually boiled whole, with the skin on so the inside remains tender and fluffy. Once cooled, the skin-on spuds are peeled and roughly mashed before being united with a mixture of softened onions, spices and green peas.

Other common vegetarian fillings include: soy mince (kheema), cauliflower and peas, Tandoori Paneer, sprouted lentils, Maggi Noodles or Hakka Noodles (seriously). Some of the more modern takes on samosas are wild, but nevertheless, delicious.

Homemade Samosas: The spices

Amchur, or dried mango powder gives potato samosas a welcome tang alongside fragrant, lemony coriander seeds. These two ingredients cut through the richness of the craggy, crunchy fried exterior.

Cumin, onion, chilli and salt add the earthy flavours you crave when only a deeply savoury snack will do.

Homemade Samosas: The pastry

First impressions matter! The pastry is one of the primary indicators of a good samosa. In my opinion you can instantly tell a good samosa from a bad one by the appearance of the pastry.

My preferred method of making homemade samosas (for texture, flavour and ease) is to use the homemade “shortcrust” pastry.

Why is this pastry a great option?

• It requires no pre-cooking prior to folding and filling the samosas.
  
• This method ensures a perfectly-crispy and robust samosa every time.
  
• The pastry is stiff enough to make light work of the stuffing and folding process. This means you don’t need to spend ages fixing tears and snags in the pastry.
  
• This is a very forgiving way of making samosas. If the pastry does in fact tear at any point, just pinch the dough together to seal again.
  
• Unlike filo pastry samosas, it’s okay if this type to look rough and ready. In my opinion, the craggier the samosa the better! The rough, pitted surface of samosas made with homemade pastry is the perfect carrier for chutney.
  
  The only question that remains is whether you’re a dipper or a full-blown dunker?

What is “moarn?”

This pastry recipe begins with rubbing together flour and oil to create a rough, breadcrumb-like texture.

It’s similar to making shortcrust pastry, but uses oil in place of butter. Ghee can also be used, if that’s a flavour you like.

The technique is called “moarn” in Hindi and it facilitates the creation of a crispy pastry for deep-fried snacks like samosas and kachoris.

How does it work?

This method works by creating a protective barrier between the flour and water which hinders the development of gluten in the pastry as it is kneaded.

The dough must be kneaded until smooth and overworking the dough could lead to a soggy texture in the absence of rubbing the flour in oil.

Note that the pastry in this recipe requires no pre-cooking prior to folding and filling.

Other ways of making samosas

Another method for making samosas using homemade “samosa patti” (or samosa pastry) requires homemade dough to be rolled thinly and partially cooked on a tawa before folding. You can see this technique in my recipe for Mung Daal Samosas.

Samosas can also be made using shop-bought filo pastry, spring roll pastry or puff pastry, depending on the style you prefer.

Some newer methods involve using shop-bought wholewheat wraps to wrap the samosa filling.

How to fold The Best Vegetable Samosas

Stuck on how to fold The Best Vegetable Samosas like a well-seasoned Indian aunty? I’ve got your back.

How to fry homemade samosas

Controversially, these samosas are not fried in hot oil; they are cooked in warm oil… for 35 minutes per batch.

You should be able to comfortably touch the oil with your finger prior to adding samosas to the pan. Be careful not to heat it too much as this will result in uneven cooking.

Simply allow it to cool down before adding the samosas. Very few small bubbles that slowly reach the top of the oil will indicate that the oil is the perfect temperature.

Starting the cooking process in warm oil probably goes against all the laws of deep frying but when it comes to this type of samosa, this is the way to do it. This technique will not result in greasy samosas, I assure you.

Ingredients you’ll need for The Best Vegetable Samosas

• Potatoes
• Peas
• Onions
• Cumin seeds
• Fresh ginger
• Chillies
• Turmeric
• Amchur (dried mango powder)
• Ground coriander seeds
• Salt
• Water
• Flour
• Ajwain
• Oil

Recipe for Homemade Vegetable Samosas

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The Best Vegetable Samosas

Learn how to make amazing Indian vegetarian samosas stuffed with the classic combination of potatoes and peas. Includes a detailed step-by-step recipe for folding samosas with homemade pastry.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword peas, potatoes, samosas, snacks, vegan

Prep Time 1 hour hour 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours 40 minutes minutes

Servings 18 samosas

Author Sanjana

Equipment

• Rolling pin
• Large pan with high sides or a wok for deep frying

Ingredients

For the filling:

• 250 g potatoes
• 100 g peas I use frozen
• 1 tbsp any flavourless oil
• 2 tsp whole cumin seeds
• 1 large onion finely diced
• 3 hot green chillies finely chopped
• 2 1/2 cm piece fresh ginger peeled and grated
• 1 tsp ground turmeric
• 2 tsp amchur dried mango powder
• 1 tsp ground coriander seeds
• 1 1/2 tsp salt
• 1 tbsp fresh coriander finely chopped

For the pastry:

• 500 g plain flour
• 2 tsp ajwain
• 1 1/2 tsp salt
• 100 ml any flavourless oil
• 280 ml warm water

For deep frying:

• 1.5 L flavourless oil such as vegetable, sunflower or rapeseed oil

Instructions

For the filling:

• Boil the potatoes in plenty of water until tender. Drain and allow to cool completely. Once cool, peel the potatoes and roughly mash using a potato masher or the back of a fork. Set aside.
• Heat the oil in a large, non-stick pan. Add the cumin seeds and allow to sizzle briefly. Add the ginger, chillies and onions. Sauté for 3-4 minutes, until translucent but not browned.
• Add the mashed potatoes, peas, turmeric, amchur, ground coriander seeds and salt. Give the mixture a good stir to combine all the ingredients thoroughly. Cook for 2-3 minutes, stirring all the time and then remove from the heat. Spread the mixture onto a plate and add mix in the coriander leaves. Allow to cool completely.

For the pastry:

• Place the flour in a large bowl and mix in the ajwain and salt. Make a well in the centre of the flour. Add the oil. Using your fingertips, begin to rub the flour and the oil together to create a fine, breadcrumb-like texture, as if you were making shortcrust pastry. Add the water and combine using your hands to create a rough, shaggy-looking dough.
• Knead for 10 minutes, until smooth. Cover with a damp tea towel and allow to rest for 30 minutes.
• Once rested, divide the dough into 9 tennis ball-sized rounds. Smooth into rounds between your palms and cover again with a damp tea towel to stop the pastry from drying out. Each round will make 2 samosas, for a total of 18 samosas. You can choose to make them larger or smaller by making fewer or more dough balls.

How to fold the samosas:

• Take one dough ball and dip each side in a small amount of flour. On a clean surface, roll it into an oblong, about 12cm wide (approx. 5-inches) and 18cm in length (approx. 7-inches). It doesn't have to be perfect.
• Cut each oblong in half, width ways. You should be left with two semicircles.
• Take one of the semicircles and place it flat on the surface in front of you, straight side facing north. Roll it with your rolling pin a few times to make it a little thinner and taller. Take the upper left corner and bring it to the centre of the semicircle. Place some cool water down the middle and bring the upper right-hand corner of the semicircle to the centre to meet the waterline. Press both sides together very gently.
• Lift the samosa pastry up and open the pocket you just created. At the same time, press the seam together a little more to ensure it is well sealed. You should have a little pouch ready for filling.
• Stuff the samosa with the cooled potato and pea filling. I used about 2 tbsp of filling per samosa.
• To create the little crease in the back of the samosa so it can stand up by itself: Along the open seam of the filled samosa, place your finger in the centre of the round edge of the pastry. Create a tiny fold, about 1cm wide and pinch to seal (this will create a small dimple for the back base of the samosa. Now dab some cold water on the inner seams of the open edge of the pastry and press together and seal to close, pushing out any air as you go.
• Repeat these steps for the remaining samosas. Ensure the dough portions are always covered to ensure it doesn't dry out.
• Once all the samosas have been folded, allow them to air dry for 45 minutes, until the surface of the pastry feels rough and sandy to the touch. This is an important step to eliminate air bubbles in the pastry and to stop your samosas from getting a "gremlin" skin.

To fry the samosas:

• Heat the oil in a large pan with deep sides or a wok until warm, not hot. You should be able to comfortably touch it with your finger. If you have a cooking thermometer, it will be around 40°C/100°F. Be careful not to heat it too hot as this will result in uneven cooking. You should be able to comfortably touch the oil with your finger prior to adding samosas to the pan. Be careful not to heat it too much as this will result in uneven cooking. Simply allow it to cool down before adding the samosas.
• Cook the samosas in batches. I managed to get 7 in my large wok without it feeling overcrowded. Allow the samosas to cook over a medium-low heat for 35 minutes until golden and crispy. If you feel they are browning too quickly, turn the heat down. Allow the oil to cool down in between frying the samosas in batches.
• Drain the samosas on a plate lined with absorbent kitchen paper.

Video

Notes

Just-fried samosas are HOT! Allow to cool slightly before serving.

To store: Keep the samosas in an airtight container lined with absorbent kitchen paper. Refrigerate for up to 3 days.

To freeze: Keep the samosas in an airtight container lined with baking parchment. Freeze for up to 3 months. Re-fry from frozen on a medium heat to ensure samosas are piping hot.

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