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

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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 ...
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Kopra Pak Recipe (Soft Coconut Barfi for Diwali)

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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...
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Methi Thepla Recipe (Soft Gujarati Thepla That Stays Fresh for Days)

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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...
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