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

Print

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

More Indian sweet recipes

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.

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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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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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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.

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Love Sanjana

The post Perfect Vegan Jalebi 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

Print

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.

Pin it for later!

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

The post Mohanthal and Dhilo Mohanthal appeared first on Sanjana.Feasts.

Super Sundays

It was 1995 and I had begged my dad for a costume tiara from Bombay Stores in Bradford all summer. He finally caved in after some heavy persuasion and a nice daal kachori pick up from Kaushy Patel’s Prashad. This was pre-Gordon Ramsay declaring it his Best Restaurant and long before it even became a dine-in restaurant. In those days, we would be treated to some Indian snacks from Bradford’s only vegetarian mithai shop one Sunday a month. Kaushy aunty would always sneak me Gulab Jamun freebies as I peered through the glass counter. She was always wore kajal around her eyes and a smile on her face.

After loading the car boot up with savoury snacks, mithai and fruit and veg from the abundantly-stocked Pakistani shop, Al-Halal, we’d head over to Bombay Stores.

My happy place

Passing through the doors of Bombay Stores like stepping into the set of a Bollywood movie. A labyrinth of colourful saris and lenghas, glass counters filled with glimmering costume jewellery, and Indian shoes as far as the eye could see. I’d have the “Bombay Stoooooores” jingle from Zee TV adverts playing on loop in my head. The lingering scent of Indian newspapers would follow you around like the mythological ghost, Betaal clinging to King Vikramaditya’s shoulders in Mahakavi Somdev Bhatt‘s Baital Pachisi. The smell of the newspaper ink came from the saris they were folded inside to keep the fabric straight and it permeated every fibre. I took long, deep breaths and revelled in anticipation of finally getting that tiara.

Post-tiara life

Playing dress-up was always the same after that day. My go-to persona was a princess. Finally, I was no longer “Little Diesel”, a wresting protégé my older brother had fashioned based on the infamous WWF (now WWE) character. Why? Because now I wore a tiara. I had arrived.

The first time I wore it outside the house was to the temple’s Diwali fancy dress.

One half of Radhe-Shyam

I dressed up as the gopi, Radha. In Hinduism, she is a milkmaid and dear consort of Lord Krishna. Decked out in an shiny aubergine-coloured skirt and top and my mum’s maroon lipstick, I felt like a million dollars. She gave me a faux beauty spot à la Cindy Crawford and painted my nails with her best bottle of Revlon nail polish.

I lost the fancy dress competition to my brother.

He was Shankar bhagwan (Mahadeva, an incarnation of Lord Shiva). He held a trident made of cardboard crisp boxes wrapped in tin foil and a large rubber snake around his neck. Mum did an amazing job on his costume. I was happy with second prize, a box of Milk Tray and my tiara still firmly on my head. Third prize went to my cousin who wore a long, grey school sock on his nose to resemble Lord Ganesha. It’s a day I’ll never forget.

Afterwards, we all filled up on dinner and mithai. The ones that appealed to my inner magpie were the ones covered in shiny silver leaf.

Much like these Pistachio Burfis, they had a delicious, milky fudge flavour and simply melted in your mouth. Here, I’ve recreated a version of the burfi I enjoyed when I was growing up. It has true pistachio flavours (not just food colour or pistachio essence) and of course, gold and silver leaf on top. Some things will never change.

Can I make Pistachio Burfi ahead of time?

Yes. Technically it lasts a week in the fridge so make it in advance and keep refrigerated. I’d recommend keeping it sealed in a container with a tight-fitting lid. Keep it away from anything strong smelling.

Do I have to use pistachio butter?

For this recipe, I recommend you do. It gives a perfectly-textured burfi with a delicious melt-in-the-mouth feel. Either order it online, find it in speciality food shops, or if you have a Vitamix-style blender, make your own. Ensure you are using a pistachio butter that is 100% pistachios, and with no added sugar.

Can I use any other nut butters?

As long as they smooth and mostly pure nuts. Any added ingredients may affect the texture of the burfi. If in doubt, always check the label. You’re looking for 100% nuts of your choice for the best results. I’ve tried it with almond butter, cashew butter and peanut butter, all with fantastic results.

How do I to cut burfi into perfect squares?

Always cut burfi at room temperature. Cutting it fridge cold could cause it to crumble and chip. Use a very large, very sharp knife to cut the burfi and wipe the blade clean after each cut to reduce crumbs and streaks.

Can I add any other masalas to this Pistachio Burfi?

Absolutely. If you like, you can add the ground seeds of 3-4 green cardamoms. I would not recommend adding saffron because it will significantly change the colour of this pistachio burfi. Saffron would however, be a great addition to cashew or almond butter burfi.

Is gold/silver leaf vegetarian?

Some methods of producing gold and silver leaf are not vegetarian friendly, due to the use of animal byproducts in the metal-beating process. However, there are many brands of vegetarian gold and silver leaf available. Check the packaging before using it if you’re concerned about this. I use these ones.

Do I have to use food colour?

Of course not. Keep the colours natural if you prefer. Without food colour, the burfi will be an off-olive/beige colour due to the combination of pistachio butter and caramelised sugar and milk powder.

Why do you use blue food colour?

The tiniest speck of blue colour will neutralise yellow hues from caramelisation one the burfi mixture, bringing it back to a natural pistachio shade. You can then add a touch of green to bump up the pistachio colour so it’s obvious what flavour the burfi is.

Can I use pistachio flavouring?

If you like it! I haven’t found one I love just yet as no artificial flavouring has given me the true pistachio flavour I get from 100% pistachio butter. However, if you have found one you enjoy the flavour of, there’s not reason why you can’t add it.

Can I melt chocolate on top of this Pistachio Burfi?

Absolutely. I’d recommend keeping it thin so it doesn’t overpower the pistachio flavour.

How to tell if burfi is cooked

The easiest and most accurate way of checking if the burfi is done is to use a sugar or food thermometer. Although, if you do not have one, there is another way of checking if it is ready. Before you start cooking, place a small plate in the fridge. It needs to be cold. Once you think the burfi mixture is done, place a small blob of the mixture onto the fridge-cold plate. Finally, allow to cool for a minute and if you can remove it from the plate easily and roll it into a ball between your fingers, it’s ready to pour into the tin. If it’s not ready, continue to cook and check again using a cold plate.

Why won’t my burfi set?

If the burfi will not set after coming down to room temperature (3-4 hours), it has not been cooked long enough. Return it to the pan and continue to cook, stirring all the time until it reaches soft ball stage.

Why is my burfi hard?

Hard burfi is an indicator that the mixture has been overcooked.

Ingredients you’ll need for Pistachio Burfi

• Full-fat milk powder
• Whole milk (or pistachio milk – I use this brand)
• Icing sugar (powdered/confectioners’ sugar)
• Ghee
• Pistachio butter (not ground pistachios). I use this brand.
• Any neutral oil
• Green and blue food colour (optional)
• Gold/silver leaf (optional – check labels to ensure they are suitable for vegetarians). I use this brand.
• Pistachio nibs or sliced pistachios, to decorate

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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!

Course Dessert

Cuisine Indian

Keyword burfi, festivals, fudge, mithai, pistachio

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 14

Author Sanjana

Equipment

• 23 x 15 x 5cm (9″ x 6″) brownie tin or thali
• Large, non-stick pan
• Wooden spoon

Ingredients

• 500 g full-fat milk powder
• 250 ml whole milk or pistachio milk
• 100 g icing sugar
• 125 g ghee
• 2 tbsp pistachio butter
• 1 tsp any neutral oil don’t use ghee or butter
• Green and blue food colour optional
• Gold/silver leaf optional
• Slivered, chopped or crushed pistachios, to garnish optional

Instructions

• Grease a 23 x 15 x 5cm (9″ x 6″) tin with oil.
• In a large, nonstick pan, heat together the ghee and milk. Bring to a gentle simmer but do not boil. Turn the heat down to low.
• Once hot, add the milk powder and icing sugar. Beat with a wooden spoon until smooth. Any lumps will disappear as it cooks.
• Cook over a low heat until smooth and glossy, about 10 minutes. Stir all the time to ensure the mixture does not burn.
• Stir in the pistachio butter and continue to cook for a further minute. The burfi is done when it is glossy and reaches 118°C/235°F on a sugar thermometer. If you do not have a sugar thermometer, place a small amount of the mixture onto a very cold plate (keep one in the fridge) and if you are able to roll the mixture into a soft ball, it is ready.
• Remove from the heat and immediately stir in any food colours (if using). I used a combination of blue and green gel good colours to achieve a natural pistachio colour. A small amount of blue neutralises yellow tones from the caramelised milk powder for a more vivid pistachio hue. Food colour is optional. You do not have to add it if you don’t wish to.
• Pour the hot burfi mixture into the greased tin. Flatten the top down using the back of a spoon. Try to get the surface as even as possible. You can lightly grease the spoon with oil if it helps create a smooth surface. If you’re not using gold/silver leaf, you can press a small handful of crushed or slivered pistachios into the surface of the burfi at this stage.
• Allow to set at room temperature for 3-4 hours.
• Top with optional gold/silver leaf for an Indian mithai shop finish.
• Use a large, sharp knife to cut the burfi into pieces. I cut mine into 12 squares but you can cut these as small as 1cm x 1cm if you like. These tiny squares are perfect with coffee after dinner.

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If you like this Pistachio Burfi, you’ll love my Sweet Boondi recipe

Love Sanjana

The post Pistachio Burfi appeared first on Sanjana.Feasts.

By the age of 18, Nanabapu married, fathered a child, and then tragically became a widow.

Several years went by, and the young chef found himself across the Indian Ocean, on the coast of East Africa. In that time, migrant Indian workers travelled by boat, to labour and earn enough money to support their families. He went on to remarry and had six more children. The family moved around a lot, going wherever work was available. Nanabapu doted on his kids with every fibre of his being. My mother was the youngest of the girls, born in Nairobi, Kenya.

Nanabapu lost his second wife (my Nanima) in the UK. His youngest child was just five. He was a single Indian father of seven children, who went on to live in racially-intolerant 1970s Britain. On a modest salary, Nanabapu provided his kids with a safe home in which to sleep, a loving parent they could talk to and of course, perpetually-full bellies. He grew his own fruit and vegetables and always kept a well-stocked pantry.

Much of his life was spent mastering his craft in other people’s kitchens. Connecting with communities through food was what truly cultivated joy in his heart. In his later years, he cooked for local Gurdwaras in London, putting on giant spreads of Indian sweets, samosas and other savouries for hundreds of worshippers. He also worked as a cleaner in a factory to make ends meet. Like any good parent, he strived to provide a bright future for his children.

Nanabapu passed his passion for cooking on to my mother. She is the guardian of his recipes and cooks Indian sweets like, well, the daughter of a mithaiwala.

Growing up, I watched her create mountains of sweet thalis to take to the temple at festival time. She’d pour molten burfi into steel plates, beat halwa shimmering and slick with ghee in pans the size of my torso. I’d soak up every moment like hot jalebi in bathing in sugar syrup. I always knew what to expect, yet each year, her thalis managed to take my breath away.

This is one of the recipes Nanabapu taught her to cook.

What is Boondi?

Boondi (pronounced Boon-dhi) is a dish consisting of deep fried chickpea flour batter, formed into hundreds of tiny pearl-sized balls. It can be sweet or savoury.

Sweet Boondi

The sweet version calls for you to dunk the freshly-fried boondi to be in a light sugar syrup for a few moments before draining it. Ground green cardamom and saffron are great additions for adding flavour. Sweet Boondi can be eaten loose (as it is), or you can mix it with ghee and form it into larger balls called laddoos. These are popular temple sweets used as offerings during religious festivals. Nuts and raisins are commonly added to Boondi too.

Savoury Boondi

Another popular (and delicious) way of serving Boondi is to add it to raita. Salt is added to the Boondi batter, along with chaat masala, roasted cumin seeds and a touch of sugar. Cool the Boondi and then mix it into the seasoned yoghurt. Leave to chill for a few hours and serve with curry, naan and rice. It pairs particularly well with North-Indian dishes like Chole Bhature.

How should I serve Boondi?

Serve it warm or at room temperature. For a hot and cold dessert sensation, serve warm Boondi with vanilla ice cream. To heat it, place in a bowl and microwave for a few seconds. It doesn’t take long at all.

Do I have to deep fry Boondi?

Yes. This is one of those recipes that can only be deep fried. Passing the droplets through a perforated skimmer into hot oil is what created perfectly-round Boondis. The oil should be hot and the Boondis will cook in just 90 seconds. Do not brown them.

What kind of oil should I use?

Any flavourless oil with a high smoke point. Sunflower or rapeseed (canola) oil are ideal. You could also use vegetable oil or ghee. The latter would render the dish not suitable for vegans. Refined (odourless) coconut oil is also fine to use. Don’t use olive oil or sesame oil.

Do I need any special equipment to make Boondi?

You will need three “Jaaros” (also called zhaara or zaara). They are perforated metal skimmers used for deep frying. Some are bowl shaped with high sides, used exclusively for making Boondi. The flatter type can also be used, but the batter should be added a little at a time so it does not overflow.

Three Jaaros are required; the first to drop batter into the oil. The second to remove the cooked Boondi from the oil and the third to bathe the cooked Boondi in syrup (and to transfer it to a colander). The Jaaro used for dropping batter into the oil should be washed and thoroughly dried between frying each batch. At no time should the first Jaaro touch the hot oil. This will cause the batter on the skimmer to cook onto the metal. It will get messy very quickly!

What consistency should the Boondi batter be?

The Boondi batter should be smooth and of a pourable consistency, similar to that of crêpe batter.

Does the batter need to rest?

Yes. It should be mixed and left on the kitchen countertop (covered) for a minimum of 12 hours, and up to 24 hours.

What consistency should the sugar syrup be?

The sugar syrup should be cooked to 110C/230F. Use a sugar thermometer for accurate results and do not take it beyond this temperature. Once it reaches this stage, switch the heat off. A drop of lemon juice can be added if you’re worried about crystallisation. As the sugar syrup is not cooked more, this shouldn’t be an issue.

How long does it take to make Boondi?

Excluding batter resting time, the Boondi will take approx. 65 minutes to make.

I recommend two people make it together to avoid spaghetti arms. Trying to do everything at once by yourself is never fun.

How long can Boondi be stored for?

The Boondi will keep well in an airtight container for a week. Boondi is not suitable for freezing.

Is Boondi vegan?

This loose Boondi recipe is 100% vegan. If you choose to make Laddoos with it, ghee should be added. This will mean it is no longer vegan. Having said this, refined coconut oil can also be used for vegan Boondi laddoos.

Is Boondi gluten free?

Yes. The batter is made with chickpea flour (besan) which is free from gluten.

Can this Boondi be made into laddoos?

Yes. To make Laddoos with this Boondi, add approximately 150g melted ghee to the finished Boondi. Chill for 60 minutes and then form into balls. Allow to set in the fridge.

Do I have to use food colour?

No. I only make Boondi once a year and because it’s a rare treat, I like to add a bit of food colour to make it look festive. However, you can skip the food colour completely if you’d prefer not to add it.

I use Wilton Gel Food colours in orange, red and green.

How much Boondi does this recipe make?

This recipe makes approximately 1kg of Boondi.

Checklist of equipment needed to make this recipe

• Whisk
• Ladle
• Large saucepan
• Sugar thermometer
• Deep frying kadai
• 3x Jaaro for dropping, removing fried Boondi from oil and adding/removing Boondi from sugar syrup (you can buy them online)
• Large colander

Ingredients you’ll need to make Boondi

• Chickpea flour (fine gram flour/besan)
• Water
• Oil
• Sugar
• Vanilla extract
• Green cardamom
• Saffron
• Gel food colour (optional)

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MAGICAL BOONDI MAKING! This is such a beautiful Indian sweet to make around Diwali time and the process is spectacular to watch! The batter is made from fermented gram flour and water. It’s passed through a “Jaro” (skimmer with little holes) into hot oil. The tiny droplets of batter then bounce up to the surface in perfect spheres. Once crispy, they are dunked in a bath of sugar syrup and drained. The result is the most gorgeous, shiny, caviar-like bubble candy. It can be eaten as it is or formed into laddoos (balls) for temple offerings. My mum is a PRO at making these (she learnt from my Nanabapu who was a confectioner of Indian sweets). It’s my mission to learn these sacred family recipes from her so one day I can pass it on to my little ones. I want to keep these traditional recipes alive. They are after all, our most valuable family treasures. Watch my IG Stories and IGTV now to see my mum and I making these. I’ll post the recipe in time for Diwali. #boondi #mithai #indiansweets

A post shared by vegetarian & vegan recipes (@sanjana.feasts) on Oct 4, 2019 at 10:05am PDT

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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.

Course Dessert

Cuisine Indian

Keyword boondi, cardamom, chickpea flour, dessert, gluten free, indian sweets, saffron, vegan, vegetarian

Prep Time 12 hours hours

Cook Time 1 hour hour 10 minutes minutes

Total Time 13 hours hours 10 minutes minutes

Servings 1 kg

Equipment

• Whisk
• Ladle
• Large saucepan
• Sugar thermometer
• Cooking thermometer
• Kadai or deep pan for frying
• Jaaro for dropping
• Jaaro for removing fried Boondi from oil
• Jaaro for adding/removing Boondi from sugar syrup
• Large colander

Ingredients

For the batter:

• 180 g chickpea flour (superfine besan/gram flour)
• 360 ml warm water
• 2 tsp oil (any unflavoured cooking oil)

For the sugar syrup:

• 500 g refined white sugar
• 600 ml water
• 2 tsp vanilla extract

You will also need:

• Large pinch saffron
• Orange gel food colour (+ optional red, yellow and green)
• 6-7 green cardamom pods, seeds crushed
• 1 tbsp flaked almonds (optional)
• 1.5 L oil for deep frying (any unflavoured cooking oil, such as sunflower or rapeseed/canola oil)

Instructions

• For the batter:
• In a bowl, whisk together the chickpea flour, warm water and 2 tsp oil until smooth. Cover and allow to rest at room temperature overnight, at least 12 hours or up to 24 hours.
• Once rested, whisk in the orange food colouring if making all orange Boondi. If you’d like to make some different colours, divide a few tablespoons of the batter out into separate bowls and whisk in red, green and yellow food colour into each portion. I kept the majority of the batter orange.

For the sugar syrup:

• To make the sugar syrup, stir the sugar and water together in a large pan. Place a sugar thermometer in the pan, in the sugar-water mixture but not directly touching the base of the pan. Heat until it reaches 110°C/230°F on the thermometer and then switch the heat off. Do not take it beyond this temperature or the syrup will crystallise around the Boondi and it will become hard.

To fry the Boondi:

• Heat the oil in a large kadai to 200°C/400°F.
• Set up a colander so that it’s sitting on top of a plate. Place a Jaaro or large slotted metal spoon into the pan of sugar syrup ready for the first batch of Boondi. Keep another Jaaro or large metal slotted spoon handy to remove the first batch of Boondi from the oil. IMPORTANT: Do not use the same Jaaro used for dropping the Boondi into the oil to remove the cooked Boondi from the oil. This will cause batter to cake into the Jaaro and it’ll be hard to remove it.
• Hold a large, deep metal Jaaro, directly over the surface of the hot oil, about 6cm away from the surface. Use a ladle to gently pour the batter into the Jaaro. It will quickly begin to drop through the holes into the oil, like raindrops. Only add one ladle of batter per batch and do not force it through by tapping or agitating it too much. This will cause the Boondis to form “tails” or become misshapen. It’s best to let the batter fall through the holes on its own. Do not overcrowd the oil with too many Boondis.
• Once the majority of the batter has fallen through, set the Jaaro used for dropping the batter aside and pick up the clean Jaaro for removing the Boondi from the oil. Gently move it around and after 90 seconds, collect all of the Boondi into the Jaaro and let as much oil as possible drain away. The Boondi should not be brown in colour.
• Add the Boondi to the sugar syrup and use the third Jaaro to swish it around gently until all the Boondi are coated. They should turn slightly translucent. After 30-40 seconds the Boondi is ready to be removed from the syrup. Collect them all up in the Jaaro and allow any excess syrup to drain away. Place the Boondi in a colander and spread it around the sides, so that there’s a hole in the middle. This will help any excess syrup drain away.
• Wash and thoroughly dry the Jaaro used for dropping the Boondi batter into the oil before starting the next batch. Repeat the steps above until all the batter is used up.
• Leave any bright colours to the end so that the food colour doesn’t alter the colour of the frying oil and syrup. I do the green batter last.
• When all the Boondi is done and still warm, tip it into a large thali or plate and add the ground cardamom seeds, saffron and almonds. Use a large spoon to gently mix it in, being careful not to break any Boondi. Allow to sit at room temperature until cool.

Notes

• If you’re not serving straight away, pack the Boondi into an airtight container and refrigerate. It can be kept for up to a week.
• To reheat, place in a microwave-safe bowl and heat on high power for 10-20 seconds. Stir well and serve.
• This Boondi is not suitable for freezing.

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The post How to Make Boondi appeared first on Sanjana.Feasts.

What is Kheer?

A bowl of kheer is like a comfort blanket for any Indian. Hot or cold, the spice-speckled milky rice is thinner and more flavoursome than the mass of bland rice pudding that enriches memories of school dinners.

Growing up, my mother would take Kheer to the temple as offerings at Diwali. After it was blessed, it would be distributed to people to eat. I don’t know whether it was because of the blessings or because we had to wait so long that made it taste more delicious. I’m leaning towards the latter.

What kind of rice should I use?

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.

Mixing rice

Controversial disclosure: My recipe for Kheer uses a 50/50 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.

Rice pudding, remixed

Name a better combo than white chocolate and raspberries. I’ll wait. Stir chopped white chocolate through the cooked Kheer and allow it to melt into a liquid gold puddle right before your eyes. Not only does it smell like a chocolate shop, it also adds a silky, melted ganache vibe that demands the tart juiciness of fresh raspberries.

Serve the finished Kheer hot, warm or cold but most importantly, don’t forget the berries and extra chocolate shavings on top.

How can I veganise this White Chocolate & Raspberry Kheer?

I haven’t tested a vegan version of this recipe. That being said, you could try it with almond milk and coconut cream. There are some wonderful vegan white chocolate brands available now. iChoc have a great one.

Ingredients you’ll need to make White Chocolate & Raspberry Kheer

• Aged basmati rice
• Short-grain pudding rice
• Whole milk
• Sugar
• Cardamom
• Saffron
• Vanilla bean paste or vanilla extract
• Raspberries
• White chocolate
• Dark chocolate
• Flaked almonds
• Chopped pistachios

How to make White Chocolate & Raspberry Kheer

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White Chocolate & Raspberry Kheer

White Chocolate & Raspberry Kheer is an Indian-style rice pudding supercharged with spices, juicy berries and luxurious chocolate shavings.

Course Dessert

Cuisine Indian

Keyword chocolate, pudding, raspberries, rice, rice pudding, white chocolate

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Equipment

• Large, heavy-based saucepan

Ingredients

• 75 g aged basmati rice
• 75 g short-grain pudding rice
• 1.6 L full-fat milk
• 200 ml double cream
• 1 tbsp sugar
• 5 cardamom pods seeds removed and crushed
• 8-10 strands saffron
• 1 tbsp flaked almonds
• 1 tbsp chopped pistachios
• 100 g white chocolate chopped

Topping:

• 100 g fresh raspberries
• Shaved white chocolate
• Shaved dark chocolate

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 milk and add the sugar, cardamom, saffron and vanilla. Stir and bring to the boil.
• Stirring frequently, simmer the Kheer uncovered on a medium-low heat. Once it begins to thicken, you’ll need to stir more often. Once reduced to the consistency of thin porridge or cake batter, beat the Kheer with a wooden spoon until the grains are soft and tender. This isn’t the time for al dente rice.
• Switch off the heat and gently stir in the cream, nuts and chopped white chocolate. Continue to mix until melted. The cold cream will help reduce the temperature of the Kheer so the chocolate doesn’t seize up.
• Serve hot or cold with raspberries and chocolate shavings. I haven’t specified quantities for the chocolate shavings because let’s be honest, who am I to tell you how much chocolate to put on top?

Notes

• If you want sweeter Kheer, add 1 tbsp more sugar. Indeed, feel free to omit the sugar completely you don’t want to add it. The sweetness mostly comes from chocolate in this recipe.

• Add 2 tsp rosewater for a delicious raspberry and rose Kheer. It really is delicious this way.

• If you don’t like white chocolate, you could stir in chopped dark chocolate. You may need to adjust the sugar quantities slightly given that white chocolate is much sweeter than dark chocolate.

• For the chocolate shavings: Using a sharp knife, carefully scrape the back of a large chocolate bar starting at the side furthest from you. Keep your fingers and body out of the way and use two hands to scrape the surface with the knife, in a long motion. Alternatively, grate the chocolate using a microplane or use a vegetable peeler.

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Like this? You’ll love my Gulab Jamun Cake

Love Sanjana

The post White Chocolate & Raspberry Kheer appeared first on Sanjana.Feasts.

Today is my 30th birthday and I’ve been sharing recipes here for 10 years. Can you believe it?! With each year, I’ve grown as a person, learning more about myself than I ever thought I would through a medium as lighthearted as a recipe blog. Exploring my cultural heritage through food has helped me get to grips with my own personal identity. With this I’ve understood and embraced what “home” really means to me. It’s where my family are; My husband, my son, my parents, my brother and sister-in-law, and their children, all sitting around a dinner table eating great food and just being… well, a family.

Many of you know that I was born in Britain, the daughter of immigrants with Indian and East African roots. I was raised as a vegetarian Hindu so the food I ate growing up was a mishmash of spices, starches, vegetables and pulses. Learning to cook from my mum and her haul of Gujarati and Swahili cookbooks was both a pleasure and a privilege. I’m so glad I was able to extract happiness from those things early on because if I didn’t, I wouldn’t be able to share so many of my favourite recipes with you all today.

I feel honoured to be connected with so many fans and readers. Together we are a community of 60,000 people from around the world across social media, each of us passionate about vegetarian Indian and East African food. Whether it’s a comfort classic or a modern take on an old favourite, we all appreciate a plate of food cooked with love. I hope to continue to grow, learn, explore and share recipes with you for years to come.

Being an oversharer, you probably know a tonne about me, but for a bit of fun, here are a few things you may not have known…

1. I’ve never been to India, yet Indian food is one of my biggest passions in life.
2. I’m a pyjama-holic. I’d live in loungewear if I could. Don’t let styled food and good photography fool you. Developing recipes and spending a lot of time covered in flour means that fancy clothes are off the cards and comfy joggers and vest tops are the norm. After a hard day’s work I’ll have butter in my hair, icing sugar on my top and and a smile on my face. An Insta-perfect life doesn’t exist and in today’s world of social media overload it’s important we don’t measure ourselves against someone else’s online persona – most of it is make believe anyway!
3. I’m an avid and life-long wrestling fan. But we’ll leave that story for another day.

Now let’s eat Birthday Cake Burfi and celebrate this old gal’s 30th.

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Birthday Cake Burfi

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

Course Dessert

Cuisine Indian

Keyword birthday, burfi, cake, fudge, indian sweets

Prep Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 30

Author Sanjana

Ingredients

• 400 g full-fat milk powder
• 200 ml double cream
• 2 x 397g tins sweetened condensed milk
• 3 eggless birthday cupcakes not frosted (recipe is on the blog)
• 150 g white chocolate to decorate
• 2 tbsp sprinkles to decorate

Instructions

• Crumble up the birthday cake cupcakes with clean hands, making sure you have fine crumbs. Don’t use a food processor for this and ensure the cupcakes are have been allowed to cool completely. I like to make the cupcakes the day before so they’re completely cool and ready to crumble.

To make the burfi:

• Combine the milk powder, cream and condensed milk in a pan. Cook on a low heat, stirring all the time until the mixture starts exuding oil and begins to come away from the sides of the pan. If you have a sugar thermometer, the mixture should reach 116°C (this is known as the soft ball stage). Keep stirring to ensure the mixture doesn’t burn as it can catch quite easily. Don’t worry if you do not have a sugar thermometer. You can check it’s ready by first spreading a little mixture on a cold plate and if you can roll it into a soft ball between your thumb and finger, it’s ready. Time to work quickly!
• Remove from the heat and spread half of the mixture inside the greased brownie tin. Even the mixture out with the help of a spatula. Top with the birthday cake crumbs immediately, making the layer as even as possible. Top with the rest of the Burfi mixture and again, use a spatula to even it out. You need to make quick work of this to ensure the Burfi mixture is still hot when you’re spreading it. You don’t want it to start setting or it will be hard to work with.
• Melt the chocolate in a glass bowl set over a pan of simmering water. Ensure the bowl isn’t touching the water. Pour the chocolate over the Burfi layer and spread it out evenly. Scatter with sprinkles and allow to sit at room temperature until set, about 8 hours or preferably overnight. Slice into squares and serve.

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The post Birthday Cake Burfi appeared first on Sanjana.Feasts.

What’s in this 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.

Last-minute Mithai

I’ve been known to leave things to the last minute at Diwali time when it’s customary to gift Indian sweets (“mithai”) to your nearest and dearest.

This recipe is a quick and easy raid-the-cupboard workaround that hits the spot when Pendas, Jalebis, Gulab Jamuns and Burfis are all too time consuming to make.

It’s also great for people who aren’t too keen on Indian sweets.

I’ve added all the things I love to this (namely pistachios, Nankhatai from the wonderful Chins’ Kitchen and Turkish delight) but you can swap any of these for what you like best.

Ways to Customise your Indian-Inspired Rocky Road

Other delicious mix-ins would be candied pineapple, coconut cookies and chopped dates. If you’re after a more authentic Indian sweet taste, add 1/2 teaspoon of ground cardamom or cinnamon. This is your sweet treat to customise.

How to add jellies and marshmallows to Rocky Road

Freeze the Turkish delight pieces and mini marshmallows for about 2 hours before you start making these. This will help them keep their shape so you’ll get beautiful pink and white- studded pieces when you cut the Rocky Road.

Box it up for gifting

This Indian-inspired Rocky Road looks stunning when boxed up for gifting and even make a great after-dinner treat when you feel like dessert but are short of time.

How to store this Indian-Inspired Rocky Road at home

Store them in an airtight container in the fridge and they’ll keep well for up to 10 days, although I doubt they’ll last that long.

Follow me on Instagram for more Indian recipes!

After receiving a tonne of requests for Indian sweets through my latest Instagram Q&A session, I have a handful of Indian-style sweet recipes lined up, all in time for Diwali. I hold these Q&As regularly so make sure you’re following my Instagram Stories to tell me what you’d like to see next.

Indian-Inspired Rocky Road recipe

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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.

Course Dessert

Cuisine American, Indian

Keyword chocolate, marshmallows, rocky road

Prep Time 30 minutes minutes

Chilling time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 24

Author Sanjana

Ingredients

• 300 g milk chocolate
• 300 g dark chocolate
• 140 g unsalted butter
• 3 tbsp golden syrup
• 100 g Turkish delight cubed
• 100 g Nankhatai broken
• 40 g toasted pistachios plus more for sprinkling on top
• 20 g toasted flaked almonds
• 20 g dried mango cut into 2cm pieces
• 20 g crystallised ginger cut into 2cm pieces
• 60 g gelatine-free mini marshmallows
• 2 tsp dried rose petals
• 1/4 tsp salt

Instructions

• In a freezer-safe container, freeze the Turkish delight pieces and mini marshmallows. This will help them keep their shape for pretty slices.
• Place the chocolate and butter in a glass bowl over a pan of simmering water. Give it a gentle stir every 5 minutes until melted and well combined. Set aside and allow to cool slightly.
• Add the crushed Nankhatai, Turkish delight, nuts, dried mango, crystallised ginger and mini marshmallows. Combine to coat.
• Spread the mixture into a 9” x 6” brownie tin lined with greaseproof paper. Flatten the top and scatter with extra pistachios and dried rose petals.
• Cover and allow to set in the fridge for 6-8 hours.
• Slice however you like and serve with masala coffee.

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

Love Sanjana

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Seeroh is one of those desserts that brings out the greedy little kid in me. Sweet semolina tossed with spices and so buttery it melts as soon as it hits your tongue. Flippin’ gorgeous. And before you ask, it’s nothing like ‘school dinner’ semolina. Not even close.

Years ago we’d make special trips to the mandir (temple) during Navratri and Diwali to pray for the year ahead, see family and have an amazing, spiritual evening. Of course, I was there for all of these reasons, plus for the reason that there would be prashad – sweets like Seeroh offered to the gods that evening. After putting my hands together in prayer, I’d open them up and wait patiently for my Seeroh.

I believe glace cherries have three purposes in life; to garnish cocktails, top cherry bakewells and stud this delicious addictive treat. If you really don’t like them, replace with candied lemon or orange pieces. They’ll add an incredible texture to contrast the soft texture of this dessert.

I love experimenting with different flavour combinations with this recipe. The basic Seeroh is so simple that’s it’s easy to get carried away with different flavourings. One of my favourites is this saffron and lemon version. The other is my mum’s orange and cardamom version. I could eat it all…. day… long.

There are two ways you can serve this dish; The first is to set and cool this in a square thali so you can cut it into pieces, and the second is to serve it loose as a hot pudding. Top with a scoop of ice cream and be blown away by the insane contrast of hot and cold.

You should always store Seeroh in the fridge because it can spoil quickly at room temperature. This should keep well for 2-4 days – whether it will last that long is another story.

Hot Saffron and Lemon Seeroh with Pistachio Ice Cream
Serves 8-10

Ingredients

700ml hot milk
140ml hot water
100g sugar
50g golden syrup
140g salted butter
260g coarse semolina
Zest of 2 large unwaxed lemons – I love those beautiful Amalfi lemons
A large pinch of saffron
2 tbsp glace cherries, halved

Homemade or shop-bought pistachio ice cream, to serve (I’ll give you my recipe in another post)
Slivered almonds and pistachios to decorate
Icing sugar to dust, optional

Method

1. Heat the butter in a large non-stick pan and add the semolina. Sauté on a low/medium heat for around 3 minutes or until golden and toasted.

2. Slowly add the hot milk and water, whisking all the time. The mixture should thicken as you whisk. Add the sugar and syrup.

3. Cook on a medium heat for around 15 minutes or until a buttery sheen becomes visible on the top and sides of the mixture. Keep stirring all the time and cook for as long as it takes for the mixture to become glossy.

4. Remove from the heat, add the lemon zest, saffron and glace cherries. Combine.

5. Serve hot with a big scoop of pistachio ice cream.

That’s it. Pistachio and Rose Bombay Halwa, Gujarati Mohanthal and Hot Saffron and Lemon Seeroh with Pistachio Ice Cream. Three Diwali desserts to keep you sweet all year long.

Happy Diwali!

Love Sanjana

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Okay, round two. Not only is this our second Diwali sweet of the week – it’s also my second time making this Gujarati favourite for my blog. Mohanthal  (pronounced: moHanTHaal) are squares of mace-laced butter fudge made with chickpea flour. A staple in homes during festivals, these sweet pieces of fudge are studded with crunchy pieces of chickpea flour ‘crumble’ or ‘dhrabo’.

Mohanthal can be served in two ways: In pieces like the kind here, or loose as a lava-like liquid gold you scoop up with a spoon and nothing more. There’s a time and a place for both. Pieces of Mohanthal are perfect for gifting to friends and family during Diwali. The loose kind is more of a hot dessert served after a traditional Gujarati meal. My favourite way to have it is right after a meal of Aakhu Shaak (whole vegetables stuffed with peanut masala), daal, rice, rotli and sambharo (stir-fried cabbage and carrots with mustard seeds). Heaven.

Shop-bought Mohanthal will often be brown in colour but I like my mine to be bright orange – the dish is after all, named after Lord Krishna. Orange is said to be his favourite colour so there’s no better colour than this for my Mohan’s thali.

Everything I know about making Mohanthal, my mum taught me. She teaches with a wonderful fervour that’s so infectious, I become immersed like rasmalai in a pool of sweet milk. That’s the only way I can describe it. Having her as a mentor means I’ve never been afraid of trying anything new and this Mohanthal is no different.

Handling burning hot sugar syrup, scorching ghee and flour isn’t easy but confidence, a steady hand and heaps of patience is key. Like a beautiful cake, you can’t rush Mohanthal so take some time out and master this classic Gujarati sweet. With this recipe, I promise you’ll never buy shop-bought Mohanthal again. Especially at Diwali.

Classic Gujarati Mohanthal
Makes 20-24 pieces

Ingredients 

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

320g gram flour/chickpea flour
1 tbsp melted ghee
2 tbsp milk

For the Mohanthal:

250ml  melted ghee
90g  milk powder
1 tsp cardamom powder
2 tbsp slivered almonds 
2 tbsp slivered pistachios 
A pinch of saffron
1 tsp mace powder (javantri)
A pinch of orange food colour (optional)

For the Sugar Syrup:

400g sugar
250ml water

Method

1. To make the dhrabo place the gram flour in a bowl and add 1 tbsp melted ghee and 2 tbsp milk. Rub the mixture in between your fingers until it resembles breadcrumbs. Allow this to sit for 30 minutes.

2. Sieve the dhrabo mixture through a medium-holed colander rubbing any large pieces between your fingers and pushing it through the sieve. Be patient. Set aside.

3. In a pan, add the ingredients for the sugar syrup and simmer until it is of a one-string consistency (this is the ‘soft-ball’ stage if you have a candy thermometer). Keep this hot but do not let it go past the soft ball stage.

4. In a large, wide, no-stick pan add one cup of ghee and the dhrabo mixture you have passed through a sieve. Cook this on a medium heat until it becomes a golden almond colour. Keep stirring. Remove from the heat and allow this to cool until it is just warm. Add the cardamom powder, saffron, milk powder and mace powder. Don’t be impatient – let this cool properly or your mixture will seize up and become hard and crumbly as the mixture will become too hot.

5. Pour the hot syrup over the cooled flour mixture and stir until fully incorporated. Add some orange food colouring if you wish.

6. Pour the mixture into a greased thali or wide dish with sides. Sprinkle with almonds and pistachios.

7. Allow this to set for 24 hours at room temperature.

8. Cut into pieces.

9. Making liquid Mohanthal? At step 5, add an extra 250ml water after you’ve mixed in the syrup and colour and serve hot with vanilla ice cream and sprinkled with almonds and pistachios.

One more Diwali sweet treat coming up tomorrow. 

Love Sanjana

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I used to love going into Indian sweet shops as a little nipper, especially around Diwali. Wide-eyed and full of wonder, the shop keepers would see me peering through their glass cases at the majestic displays of endless halwa, burfi, penda, jalebi, kaju katli, mohanthal gulab jambu, rasmalai and everything in between. I very quickly became an expert at getting free samples.

My dad would always ask me what I’d like in my special box of sweets. I’d think long and hard about which ones would make the cut – it was a very important decision. To this day, he still buys me my own box of sweets and even if I’m not there to choose them, he somehow always picks my favourites.

The one that always stood out was the Bombay Halwa. It’s one of the only sweet that comes in lots of different colours – and they’re SO bright. Rows of translucent pink, yellow, green and orange jellies studded with jewel-like pistachios and cashews. They were bright and beautiful and I was a magpie, attracted to anything colourful.

For me, it was always the pink ones. As an avid fan of C.S. Lewis’s The Lion, The Witch and the Wardrobe, it reminded me of the White Witch’s wicked Turkish delights that were conjured up to encourage Edmund’s betrayal. Of course, the only things I betrayed were my poor teeth. It was so worth it.

I learnt much later that Bombay Halwa is really easy to make. The jelly-like texture is achieved by mixing cornflour and sugar syrup – very much like making Turkish delight. Next, you slowly add ghee until it’s glossy and thick. And that’s pretty much it. So simple but make sure your arm muscles are ready. There’s loads of stirring involved.

You can make pretty much any flavour or colour you like. I love rose and pistachio but saffron and cashew and simple lemon and cardamom are also great.

Pistachio and Rose Bombay Halwa
Makes 18-20 pieces

Ingredients
160g cornflour
140ml water

400g sugar
250ml water

4 tbsp rose syrup
100g ghee, melted
50g roasted pistachios, lightly broken
½ tsp cardamom seeds, ground

Method

1. Grease a 6×8 rectangular tin with ghee.

2. First, mix together the cornflour and 140ml cold water.

3. In a large pan (I use a wok with a large handle), add the sugar and 250ml water. Bring to the boil and wait for all the sugar to melt.

4. Once all the sugar has melted, in a slow and steady stream, add the cornflour mixture, stirring all the time. Keep the mixure boiling all the time and keep stirring. It will thicken and look a lot like wallpaper paste.

5. When you’ve added all the cornflour mixture, add the rose syrup.

6. Next, start adding the ghee – slowly at first. Keep stirring to ensure there are no lumps. Then add the rest of the ghee and incorporate. Cook again, mixing all the time until thick, glossy and translucent.

7. Mix in the cardamom and pistachios.

8. Pour the mixture into the greased pan, decorate with crushed pistachios and allow to set at room temperature for 12 hours or overnight.

9. Cut into pieces as big as you can fit in your mouth.

I have two more of my favourite Diwali sweets coming your way this week. Keep an eye out.

Love Sanjana

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