The Kathiyawadi Kitchen

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...

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...

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 ...

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...

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...

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...

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 ...

Undhiyu is the most loved winter dish of Gujarat. It is a mix of seasonal vegetables cooked in a fresh green masala of coconut, coriander, garlic and sesame, with small fried methi muthia added at the end. Traditionally it was cooked upside down in an earthen pot buried in the ground. At home, we make a very good version in a heavy pot on the stove. We make it on Uttarayan (Makar Sankranti), at weddings and on cold weekends. It takes time, but most of it is waiting. Here is a clear, home-kitchen recipe with exact amounts. Quick facts Prep time: 45 minutes Cooking time: 50 minutes Serves: 5 to 6 Diet: Vegetarian (garlic and ginger can be skipped for Jain, but the taste will change) Ingredients For the methi muthia 100 g fresh methi leaves, chopped (about 2 loosely packed cups) 80 g besan (about ⅔ cup) 40 g whole wheat flour (about ⅓ cup) 1 teaspoon ginger and green chilli paste ½ teaspoon turmeric powder ½ teaspoon red chilli powder 1 teaspoon sugar ½ teaspoon salt 1 tablespoon oil...

Mohanthal is a classic Gujarati sweet made from coarse besan (gram flour), ghee and sugar syrup. It is soft, grainy and melts in the mouth, with a rich nutty flavour. It is one of the most important sweets at Diwali, weddings and festivals in Gujarat, and it is also an offering at temples. Many people think mohanthal is hard to make. It needs patience for roasting the besan, but the steps are simple. Follow the amounts below and use low heat. Quick facts Prep time: 20 minutes (plus 20 minutes resting the besan) Cooking time: 30 minutes Makes: about 16 pieces Keeps: 2 weeks in an airtight box Diet: Vegetarian Ingredients 200 g coarse besan, also called “ladoo besan” or “bhajiya besan” (about 1¾ cups). If you cannot find it, use regular besan and add 2 tablespoons of fine sooji. 120 g ghee in total (about ½ cup): 30 g for the dhrip, 90 g for roasting 2 tablespoons milk, for the dhrip (30 ml) 180 g sugar (about ¾ cup plus 1 tablespoon) 80 ml water (about ⅓ cup) ½ teaspoon cardamom p...

Ghughra is a half-moon pastry with a rich, sweet filling of mawa (khoya), coconut and dry fruits, fried until golden and crisp. In Gujarat, no Diwali is complete without a plate of ghughra. They look fancy, but the method is simple once you learn how to fill and seal them. Diwali is on 8 November this year, so this is a good time to make a trial batch. Here is my recipe, with tips to stop the ghughra from opening in the oil. Quick facts Prep time: 40 minutes (plus 20 minutes resting the dough) Cooking time: 30 minutes Makes: 14 to 16 ghughra Keeps: 4 to 5 days at room temperature, 10 days in the fridge (because of the mawa) Diet: Vegetarian Ingredients For the dough 250 g maida / all-purpose flour (about 2 cups) 60 g ghee, melted (about 4 tablespoons) A pinch of salt About 100 ml water (about ⅓ cup plus 1 tablespoon), as needed For the filling 150 g mawa / khoya, grated (about ¾ cup) 1 teaspoon ghee 60 g powdered sugar (about ½ cup) 30 g dry desiccated coconut (about ⅓ cup) 20 g ...

When the first cold days arrive in Saurashtra, this is the meal on every table: a thick bajra (pearl millet) rotla with white butter or ghee, smoky mashed brinjal called ringan no olo, a bit of jaggery, buttermilk and raw onion. It is simple, warming and full of flavour. Many people are afraid to make bajra rotla because the dough has no gluten and can crack. Do not worry. I will show you how to make it, step by step. Quick facts Prep time: 15 minutes Cooking time: 35 minutes Serves: 3 to 4 (3 to 4 rotla and one bowl of olo) Diet: Vegetarian, gluten-free rotla Part 1: Bajra rotla Ingredients 200 g bajra flour / pearl millet flour (about 1⅔ cups) About 120 to 140 ml warm water (about ½ cup) ¼ teaspoon salt Extra bajra flour for dusting Ghee or white butter, for serving Method 1. Make the dough. Put the bajra flour and salt in a wide plate. Add the warm water a little at a time and mix. Knead well with your knuckles for 3 to 4 minutes until the dough is smooth, soft and holds toget...

Methi thepla is the food every Gujarati family carries on a trip. These soft, lightly spiced flatbreads are made with fresh fenugreek leaves, whole wheat flour and a little besan. They stay soft for 3 to 4 days without the fridge, so they are perfect for travel, tiffin boxes and breakfast. At home we eat them with plain curd, mango chhundo, or a cup of hot chai. Here is the way I make them, with exact amounts so they come out soft every time. Quick facts Prep time: 20 minutes Cooking time: 20 minutes Makes: 10 to 12 theplas Keeps: 3 to 4 days at room temperature in a closed box Diet: Vegetarian Ingredients 200 g whole wheat flour / atta (about 1⅔ cups) 50 g besan / gram flour (about ½ cup) 100 g fresh methi (fenugreek) leaves, washed and finely chopped (about 2 loosely packed cups) 60 g thick curd (about ¼ cup) 2 tablespoons oil (30 ml), plus more for cooking 1 teaspoon ginger and green chilli paste 1 teaspoon red chilli powder ½ teaspoon turmeric powder 1 teaspoon dhana-jeera po...

Gujarati kadhi is thin, smooth and gently sweet, with a tang from curd and a fragrant tadka of ghee, cloves and curry leaves. It is nothing like the thick, spicy kadhi with pakoras from North India. This one is light, and meant to be poured over hot khichdi or steamed rice. Many people struggle with kadhi that is lumpy or splits. In this recipe I will show you the simple steps that make it smooth every time. Quick facts Prep time: 10 minutes Cooking time: 20 minutes Serves: 4 Diet: Vegetarian Ingredients For the kadhi: 250 g sour curd / yogurt (about 1 cup). Slightly sour curd gives the best taste. Fresh curd works too, see tip below. 3 tablespoons besan / gram flour (about 24 g) 750 ml water (3 cups) 1 tablespoon jaggery or sugar (about 15 g) 1 teaspoon salt, or to taste ¼ teaspoon turmeric powder 1 teaspoon ginger and green chilli paste (1 small piece ginger and 1 to 2 chillies, crushed) For the tadka: 1 tablespoon ghee (15 g) ½ teaspoon mustard seeds ½ teaspoon cumin seeds ¼ te...

If you ask any Kathiyawadi family what they cook when there are no vegetables at home, the answer is almost always sev tamatar nu shaak. It is a spicy, tangy tomato curry finished with crunchy sev. It needs only tomatoes, a few spices and sev from your pantry, and it is on the table in 25 minutes. I grew up eating this with bajra rotla, a spoon of ghee and a little jaggery on the side. It is also very good with simple rotis, thepla or even plain khichdi. Here is the way we make it at home in Junagadh. Quick facts Prep time: 10 minutes Cooking time: 15 minutes Serves: 3 to 4 Diet: Vegetarian (garlic is optional, so it can be made Jain-friendly) Ingredients 500 g ripe tomatoes (4 medium, about 3 to 3½ cups chopped) 3 tablespoons oil (45 ml). Kathiyawadi food uses a generous amount, and it matters for the taste. 1 teaspoon mustard seeds 1 teaspoon cumin seeds ¼ teaspoon hing (asafoetida) 5 to 6 garlic cloves, crushed (optional) 2 green chillies, slit or chopped 1½ teaspoons Kashmiri ...

Dal dhokli is the dish I make when everyone at home is tired and wants something warm and filling. Little pieces of spiced wheat dough are cooked right inside a pot of tangy-sweet toor dal. You get the dal and the roti in one bowl, and nothing else is needed. This is the Gujarati way: a touch of jaggery, a squeeze of lemon or a few pieces of kokum, peanuts for crunch, and a tadka of ghee, cloves and curry leaves. It is a one-pot meal that works well for dinner or a Sunday lunch. Quick facts Prep time: 20 minutes Cooking time: 35 minutes (including pressure cooking the dal) Serves: 3 to 4 Diet: Vegetarian (use oil instead of ghee for vegan) Ingredients For the dal: 150 g toor dal / arhar dal (about ¾ cup), washed 750 ml water (3 cups) for cooking ½ teaspoon turmeric powder ½ teaspoon salt For the dhokli dough: 150 g whole wheat flour / atta (about 1¼ cups) 2 tablespoons besan (gram flour), about 15 g ½ teaspoon salt ¼ teaspoon turmeric powder ½ teaspoon red chilli powder ½ teaspoon...

Shakarpara is one of the first things that comes out of my kitchen before Diwali. These are small, golden, diamond-shaped bites. They are crisp outside, a little flaky inside, and lightly sweet with a hint of cardamom. In Gujarat we make them in big batches, store them in a steel dabba, and offer them to every guest who walks in. The good news is that shakarpara is one of the easiest Diwali snacks. You need only a few ingredients and no sugar syrup. If you have ever been scared of making festival sweets at home, start here. (Note: in Maharashtra and other states this snack is also called shankarpali or shakkar para. The method is nearly the same.) Quick facts Prep time: 25 minutes (plus 20 minutes resting the dough) Cooking time: 30 minutes Makes: about 40 to 45 pieces Keeps: 2 to 3 weeks in an airtight box Diet: Vegetarian Ingredients For the dough: 250 g maida / all-purpose flour (about 2 cups) 60 g ghee, melted and warm (about 4 tablespoons) 50 g powdered sugar or regular suga...