Posts

Kaju Katli Recipe (Kaju Barfi for Diwali, 4 Ingredients)

Image
Kaju katli recipe: soft, melt-in-mouth kaju barfi for Diwali with cashews, sugar and ghee. Step by step method, tips and common mistakes to avoid. Kaju katli (kaju barfi) is the one sweet that disappears first from every Diwali box. The good news: you need just four ingredients and one heavy pan to make soft, melt-in-mouth kaju katli at home. Here is the full recipe with tips so the katli sets perfectly the first time. Ingredients (makes about 20 pieces) 2 cups kaju (cashews), at room temperature 3/4 cup sugar 1/2 cup water 1 tsp ghee, plus a little for greasing 1/4 tsp cardamom powder (optional) Silver varq (optional, for decoration) How to make kaju katli, step by step Grind the cashews. Pulse the cashews in a dry mixer in short bursts to a fine powder. Do not run the mixer continuously or the cashews will release oil and turn pasty. Sieve and keep aside. Make the sugar syrup. Heat sugar and water in a heavy pan on medium flame. Stir till the sugar dissolves, then boil...
Post a Comment
Read more

Sev Khamani Recipe (Soft Gujarati Khamani with Sweet and Tangy Tempering)

Image
Sev khamani is a Gujarati street-food favourite made from leftover or fresh chana dal dhokla, crumbled and tempered with sugar, lemon and green chilli, then topped with sev, pomegranate and coriander. This is the quick home version. Last verified: October 16, 2026. Quick answer: Steam a thick batter of soaked chana dal into a soft cake, crumble it, toss with a tempering of oil, mustard, curry leaves, green chilli, sugar and lemon, and top with sev. Serves 4, about 40 minutes plus soaking. What ingredients do you need for sev khamani? 1 cup chana dal, soaked 4 to 5 hours 1 green chilli and a small piece of ginger 1 tsp lemon juice, a pinch of turmeric and salt to taste 1 tsp fruit salt or baking soda 2 tbsp oil, 1 tsp mustard seeds, a few curry leaves, 2 green chillies 1 tbsp sugar, juice of half a lemon, a little water Fine sev, pomegranate seeds, chopped coriander and grated coconut to serve How do you make sev khamani step by step? Grind the soaked dal with green chilli, ginger...
Post a Comment
Read more

Churma Ladoo Recipe (Gujarati Diwali Sweet with Wheat Flour and Jaggery)

Image
Churma ladoo is a Gujarati festival sweet made from crumbled wheat flour muthia, ghee and jaggery. It is rich, slightly grainy and fragrant with cardamom, and it is a Diwali and Ganesh Chaturthi favourite in Kathiyawadi homes. This recipe shows the classic method step by step, with tips so the ladoos bind well and stay soft. Time: about 1 hour | Makes: 12 to 14 ladoos | Keeps: about 2 weeks in an airtight box Ingredients for churma ladoo 2 cups coarse whole wheat flour (or regular atta) 3 tablespoons ghee for the dough Water, to knead a firm dough Ghee or oil for frying the muthia 3/4 cup jaggery, grated or powdered 1/2 cup ghee, warm, for roasting and binding 1/2 teaspoon cardamom powder 1/4 teaspoon nutmeg powder (optional) 2 tablespoons chopped almonds and pistachios 1 tablespoon poppy seeds (khus khus), optional How to make churma ladoo, step by step Make the dough. Rub 3 tablespoons ghee into the flour until it looks like breadcrumbs. Add water a little at a ...
Post a Comment
Read more

Kopra Pak Recipe (Soft Coconut Barfi for Diwali)

Image
Kopra pak is a soft, milky coconut sweet that Gujarati families make for Diwali, Janmashtami and every festival in between. It needs only five ingredients and about 30 minutes. This recipe gives you the classic white and pink squares with a creamy, slightly chewy bite. Time: 30 minutes | Makes: about 16 pieces | Keeps: 5 days at room temperature, 10 days in the fridge Ingredients for kopra pak 2 cups grated fresh coconut or unsweetened desiccated coconut 1 cup sugar 1/2 cup full-fat milk 1 tablespoon ghee 1/2 teaspoon cardamom powder A few drops of pink food colour (optional, for the pink layer) 2 tablespoons chopped pistachios How to make kopra pak, step by step Cook the syrup. In a heavy pan, mix the sugar and milk and heat on medium until the sugar dissolves. Add the coconut. Stir in the grated coconut and ghee. Cook on low heat for 8 to 10 minutes, stirring often, until the mixture thickens and starts to leave the sides of the pan. Flavour. Add the cardamom a...
Post a Comment
Read more

Magas Recipe (Grainy Gujarati Besan Sweet for Diwali)

Image
Magas is the grainy, melt-in-the-mouth besan sweet that Gujarati homes make every Diwali. It looks a lot like mohanthal, but the texture is a little firmer and the flavour is nuttier. This is a simple, reliable magas recipe with exact quantities and the small tricks that stop it turning pasty or dry. Time: 50 minutes | Makes: about 16 pieces | Keeps: 10 days in an airtight box Ingredients for magas 2 cups coarse besan (gram flour, "ladoo besan" if you can find it) 1/2 cup ghee, plus 2 tablespoons for the dhrabo 2 tablespoons milk 1 cup sugar 1/2 cup water 1/2 teaspoon cardamom powder 2 tablespoons chopped pistachios and almonds How to make magas, step by step Make the dhrabo. Rub 2 tablespoons warm ghee and 2 tablespoons milk into the besan with your fingertips until it looks like wet sand and holds together when pressed. Rest it for 15 minutes, then pass it through a sieve for an even, grainy texture. Roast the besan. Heat the 1/2 cup ghee in a heavy pa...
Post a Comment
Read more

Magas Recipe (Grainy Gujarati Besan Sweet for Diwali)

Image
Magas is the grainy, melt-in-the-mouth besan sweet that Gujarati homes make every Diwali. It looks a lot like mohanthal, but the texture is a little firmer and the flavour is nuttier. This is a simple, reliable magas recipe with exact quantities and the small tricks that stop it turning pasty or dry. Time: 50 minutes | Makes: about 16 pieces | Keeps: 10 days in an airtight box Ingredients for magas 2 cups coarse besan (gram flour, "ladoo besan" if you can find it) 1/2 cup ghee, plus 2 tablespoons for the dhrabo 2 tablespoons milk 1 cup sugar 1/2 cup water 1/2 teaspoon cardamom powder 2 tablespoons chopped pistachios and almonds How to make magas, step by step Make the dhrabo. Rub 2 tablespoons warm ghee and 2 tablespoons milk into the besan with your fingertips until it looks like wet sand and holds together when pressed. Rest it for 15 minutes, then pass it through a sieve for an even, grainy texture. Roast the besan. Heat the 1/2 cup ghee in a heavy pa...
Post a Comment
Read more

Sukhdi Recipe (Gujarati Gol Papdi with Wheat Flour, Ghee and Jaggery)

Image
Sukhdi, also called gol papdi, is the simplest and most loved Gujarati sweet. It is made with only three things: whole wheat flour, ghee and jaggery (gol). It takes about 15 minutes, it needs no sugar syrup, and it keeps well for two weeks. Many Gujarati homes make it in winter, on Uttarayan and on Diwali, and it is also the sweet we pack for travel. The secret is low heat and a gentle roast of the flour. Here is the full recipe with exact amounts. Quick facts Prep time: 5 minutes Cooking time: 15 minutes Makes: about 16 squares Keeps: 2 weeks in an airtight box Diet: Vegetarian Ingredients 150 g whole wheat flour (atta), about 1 cup plus 2 tablespoons 100 g ghee (about ½ cup), plus a little for greasing 100 g jaggery (gol), grated or chopped fine (about ½ cup packed) ½ teaspoon dry ginger powder (sunth), optional 1 tablespoon edible gum (gond), optional, fried in ghee 1 tablespoon sliced almonds or pistachios, for topping 1 teaspoon poppy seeds (khus khus), optional Method ...
Post a Comment
Read more