Category: Dessert

Dessert

Adhirasam – The Heritage Sweet of Diwali

Puspa

A Sweet That Smells Like Diwali Mornings

When I was little, Diwali mornings in our home began long before sunrise. The smell of incense and fried ghee sweets filled the air before the first diya was even lit. Among all the festive treats, one sweet stood apart the deep, caramel aroma of Adhirasam sizzling in ghee.

My grandmother would prepare the jaggery syrup the day before, stirring it patiently until it reached that magical soft ball consistency. She’d say, “You can’t rush Adhirasam it needs your time, your warmth, and your love.”
She would knead the rice flour and syrup into a glossy dough and let it rest overnight, covered with a clean white cloth. That resting period, she said, was what gave the sweet its softness and soul.

The next morning, as ghee heated in her heavy brass kadai, she’d shape the dough into flat discs, press a small hole in the center, and fry them until golden. The moment one came out of the ghee, we’d all wait because she’d always give the first piece to the house temple, and the second to whoever helped grind the rice!

Even today, when I make Adhirasam, that memory comes alive the warm kitchen, the glow of diyas, and the sweet comfort of a recipe that’s older than memory itself.

About This Recipe

Adhirasam is a heritage sweet from Tamil Nadu and Karnataka, traditionally made during Diwali, Karthigai Deepam, and temple festivals.
It’s made with homemade rice flour, jaggery syrup, and ghee, then deep-fried until golden brown.

The beauty of Adhirasam lies in its texture — crispy on the outside, soft and chewy inside, with a rich flavor of jaggery and cardamom.

It’s said that Adhirasam was offered to Lord Ganesha and Goddess Lakshmi during the Chola period, making it one of South India’s most sacred and ancient sweets.

Recipe Details

Servings: 12–15 pieces
Prep Time: 30 minutes (plus resting time)
Cook Time: 30 minutes
Resting Time: 12–24 hours

Ingredients

1 cup raw rice (preferably sona masoori or similar short grain)

¾ cup jaggery (grated or powdered)

¼ cup water (for syrup)

½ teaspoon cardamom powder

1 tablespoon ghee (for dough)

Oil or ghee (for deep frying)


Optional: A pinch of dry ginger powder (saunth) for aroma, or sesame seeds for texture.


Step-by-Step Instructions

1. Prepare Rice Flour

Wash and soak the rice for 1–2 hours.

Drain and spread it on a clean cloth for about 30 minutes until slightly damp not fully dry.

Grind it to a fine powder in a mixer while still moist.

Sieve the flour and set aside. (This freshly ground flour gives the signature texture.)


2. Make the Jaggery Syrup

In a heavy-bottomed pan, add jaggery and ¼ cup of water.

Heat until the jaggery melts completely.

Strain to remove impurities and pour it back into the pan.

Boil again until it reaches a soft ball consistency when a drop in cold water forms a soft, pliable ball between your fingers.

Turn off the heat.



3. Form the Dough

Immediately add the cardamom powder and 1 tablespoon ghee to the jaggery syrup.

Slowly add the rice flour, stirring continuously with a wooden ladle.

Mix until it forms a thick, sticky dough (like halwa).

Cover it with a cloth and let it rest overnight or at least 8 hours.
(Resting develops the right texture soft inside, crisp outside.)



4. Shape the Adhirasams

After resting, knead the dough gently with greased hands.

Pinch small balls (lemon-sized) and flatten them into discs (about 2–3 inches wide).

Make a small hole in the center with your thumb  this helps them cook evenly.



5. Fry the Adhirasams

Heat oil or ghee in a deep pan over medium flame.

Once hot (not smoking), gently slide one Adhirasam at a time.

Fry until golden brown on both sides.

Remove and press between two slotted ladles to remove excess oil.

Cool slightly before serving.



Expert Tips for Authentic Texture

Rice Flour Freshness: Always use freshly ground, slightly moist rice flour store-bought flour won’t give the same chewy texture.

Syrup Consistency: The soft ball stage is key. If overcooked, the dough turns hard; if undercooked, it won’t bind.

Resting Time: Minimum 8 hours, preferably overnight this step transforms the texture.

Oil Temperature: Keep the flame medium-low; frying too hot will burn the outside before the inside cooks.

Pressing Method: Always press fried Adhirasam gently between ladles — this removes excess oil without losing shape.

Storage: Stays fresh for up to a week in an airtight container. The flavor deepens over time.



Serving Ideas

Serve Adhirasam warm, with a drizzle of ghee for a divine festive treat.

Pair with Coconut Burfi and Boondi Laddoo on your Diwali sweet platter.

Offer as prasadam during Lakshmi Pooja or Navratri it’s considered auspicious.



Closing Note

Every time I make Adhirasam, I’m reminded that some recipes aren’t written in books they’re whispered through generations.

It’s not just about rice and jaggery; it’s about patience, devotion, and the love that binds families across time. When the dough rests overnight, it’s as though the sweetness deepens, just like old memories mellowing with warmth.

So this Diwali, try this heirloom recipe in your kitchen. Feel the rhythm of stirring syrup, shaping dough, and watching golden discs puff up in ghee.
Because Adhirasam isn’t just made for festivals it is the festival.

Dessert

Dry Fruit Halwa – The Royal Sweet of Diwali

Puspa

A Bite of Luxury and Love

When I think of Diwali sweets, I think of color  golden diyas, crimson rangoli, and the deep amber shine of Dry Fruit Halwa.

In my childhood home, this halwa was a once-a-year indulgence. My mother would prepare it in her heavy brass kadai on the day before Diwali, while the kitchen glistened with ghee and the air carried the fragrance of roasted cashews. I remember her saying, “Halwa is like gold  it shines only when stirred with patience.”

We’d all wait by the stove, watching the mixture turn from milky white to a translucent golden sheet. When it was finally spread on a greased tray and sprinkled with pistachios, it looked like a pane of edible glass. The first bite was always chewy, nutty, and sweet with just a touch of ghee a flavor so rich, it felt like Diwali itself.

Even now, when I make it, that memory comes alive  my mother’s bangles jingling as she stirred, my father sneaking a warm piece from the tray, and the sound of laughter echoing through our glowing home.

About This Recipe

Dry Fruit Halwa, also known as Karachi Halwa or Bombay Halwa, is a traditional Indian sweet famous for its chewy, translucent texture and nutty richness. It’s made from cornflour (or arrowroot), ghee, sugar, and dry fruits, resulting in a glossy halwa that looks as stunning as it tastes.

Unlike milk-based sweets, this halwa stays fresh longer, making it ideal for festive gifting and travel-friendly treats.

Recipe Details

Servings: 10–12 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Setting Time: 2 hours

Ingredients

For the Halwa

½ cup cornflour (cornstarch)

2 cups water (for slurry)

1½ cups sugar

¾ cup water (for syrup)

¼ cup ghee (use more as needed)

¼ teaspoon cardamom powder

1 pinch saffron strands (optional, soaked in 1 tbsp warm water)

2–3 drops natural food color (orange or red, optional)


For the Dry Fruits

2 tablespoons cashews, chopped

2 tablespoons almonds, slivered

2 tablespoons pistachios, chopped
(You can also add melon seeds or raisins for variation.)

Step-by-Step Instructions

1. Prepare the Cornflour Slurry

In a bowl, mix cornflour with 2 cups of water until smooth and lump-free. Set aside.
(Tip: Stir just before using as the mixture tends to settle at the bottom.)



2. Make the Sugar Syrup

In a heavy-bottomed kadai, add sugar and ¾ cup water.
Stir over medium heat until the sugar dissolves completely and forms a clear syrup.
Add the saffron water and a few drops of food color, if desired.



3. Cook the Halwa Mixture

Lower the heat and gradually pour in the cornflour slurry, stirring continuously to prevent lumps.
As the mixture begins to thicken, add 1 tablespoon of ghee at a time.
Keep stirring patiently the mixture will turn glossy and start to leave the sides of the pan.
This process takes around 15–20 minutes.

(Tip: The halwa should look shiny, translucent, and stretchy that’s when you know it’s ready!)



4. Add Nuts and Flavoring

Mix in the chopped cashews, almonds, and pistachios along with cardamom powder.
Stir well and cook for another 2–3 minutes until everything is combined evenly.



5. Set and Cool

Grease a steel or glass tray with ghee.
Pour the halwa mixture into it and spread evenly with a spatula.
Smooth the top, sprinkle extra nuts, and let it rest for 2–3 hours at room temperature to set.

Once firm, cut into neat squares or diamond shapes with a sharp, greased knife.

Expert Tips for Perfect Halwa

Stir Constantly: Halwa thickens quickly — keep stirring to avoid lumps and ensure even cooking.

Ghee Gradually: Add ghee in intervals; this helps the halwa achieve its glossy finish and prevents sticking.

Texture Check: When the halwa turns transparent and pulls away from the sides, it’s perfectly cooked.

Nuts Variation: You can use roasted cashews, walnuts, or dried figs for a richer version.

Flavor Twist: Try adding rose water or a drop of kewra essence for a royal aroma.

Storage: Stays fresh for up to 10 days at room temperature, or longer when refrigerated.

Serving & Gifting Ideas

Pack square pieces of Dry Fruit Halwa in small butter-paper wrappers or festive boxes for gifting.

Serve it alongside Boondi Laddoo and Coconut Burfi for a complete Diwali dessert platter.

Warm slightly before serving to enjoy its soft, melt-in-mouth texture.

Closing Note

Making Dry Fruit Halwa is like watching alchemy in your kitchen a simple mixture of cornflour, sugar, and ghee transforms into a jewel-toned delicacy.
Each glossy piece holds the sweetness of memories, the crunch of celebration, and the shimmer of Diwali lights.

Every time I prepare it, I’m reminded of my mother’s patience, of the golden glow of diyas, and of how festival sweets are more than recipes  they’re traditions passed down through love and time.

So this Diwali, take an hour to make this royal treat yourself.
As you stir, breathe in the aroma, feel the ghee coat your spoon, and remember — the real sweetness of a festival lies not in the sugar, but in the hands that make it. ✨

Dessert

Boondi Laddoo – A Sweet Circle of Celebration and Nostalgia

Puspa

Sweet Memories of Diwali Evenings

If there’s one sweet that embodies the joy, chaos, and warmth of Indian festivals, it’s the Boondi Laddoo.
For me, its story begins in the heart of our family kitchen where laughter mingled with the sound of bubbling sugar syrup and the rhythmic tap-tap of the ladle as tiny golden boondis rained into hot ghee.

Every Diwali, my grandmother would take charge of the sweet-making marathon. The house turned into a miniature sweet factory trays lined with ladoos, besan aroma floating through the air, and me stealing half-made boondis when she wasn’t looking.
When she finally rolled the warm boondis into perfect spheres, her hands worked like art precise, practiced, full of love.

The laddoos glistened like marigold orbs, fragrant with cardamom and saffron, and no store-bought sweet could ever match their warmth. For us, Boondi Laddoo wasn’t just dessert; it was the taste of family, devotion, and celebration.

About This Recipe

Boondi Laddoo (also called Motichoor Ladoo when made with finer boondi) is one of India’s most loved festive sweets.
It’s made by frying tiny gram flour pearls (boondis), soaking them in aromatic sugar syrup, and shaping them into soft, golden laddoos.

Every region adds its twist from the coarse-textured Temple-style Laddoo of South India to the delicate Motichoor version of North India — but the essence remains the same: warmth, sweetness, and tradition in every bite.

Recipe Details

Servings: 12–15 laddoos
Prep Time: 15 minutes
Cook Time: 30 minutes
Setting Time: 20 minutes

Ingredients

For the Boondi

1 cup gram flour (besan), sifted

½ cup water (approx., to make smooth batter)

A pinch of baking soda (optional, for puffier boondi)

Ghee or oil, for deep frying


For the Sugar Syrup

1 cup sugar

½ cup water

3–4 cardamom pods, crushed

5–6 saffron strands (optional, for festive aroma and color)

1 teaspoon lemon juice (to prevent crystallization)


For Flavor and Garnish

1 tablespoon ghee

2 tablespoons chopped cashews and raisins (lightly fried in ghee)

1–2 drops orange or yellow food color (optional, for festive hue)

Step-by-Step Instructions

1. Prepare the Batter

In a large bowl, sift gram flour and add water gradually.
Whisk until you get a smooth, lump-free batter with a flowing consistency neither too thick nor runny.
Add a pinch of baking soda and whisk once more.
(Tip: The consistency should be similar to pancake batter it should fall in droplets when poured through a slotted spoon.)

2. Fry the Boondi

Heat ghee or oil in a deep frying pan over medium heat.
Hold a perforated ladle (boondi jhara) over the pan.
Pour a ladleful of batter over it and gently tap the edge so small droplets fall evenly into the oil.

Fry the boondis for 30–40 seconds, until they puff up slightly but remain soft not crisp.
Remove with another slotted spoon and drain on paper towels.
Repeat for remaining batter.
(Tip: Do not over-fry we need soft boondis so they can absorb the syrup later.)

3. Prepare the Sugar Syrup

In another pan, combine sugar and water.
Boil until you reach a one-thread consistency when a drop pressed between your fingers forms a thin thread.
Add cardamom, saffron, and lemon juice.
Turn off the heat once syrup slightly thickens.

4. Combine Boondi and Syrup

Add the fried boondi directly into the warm syrup.
Mix gently until all boondis are well coated.
Add fried cashews and raisins.
Cover and let the mixture rest for 10–15 minutes so the boondis absorb the syrup.



5. Shape the Laddoos

Once the mixture cools slightly (it should be warm, not hot), grease your palms with ghee.
Take a handful of mixture and gently press it into a round ball.
If the mixture feels too loose, cook it for 2–3 more minutes to thicken before shaping.

Place the laddoos on a plate and allow them to set completely.

Expert Tips for Perfect Laddoos

Consistency of batter: The key to perfect boondi lies in the batter smooth, free-flowing, and lump-free.

Temperature of oil: Medium heat works best. Too hot, and the boondis will become hard; too cold, and they’ll absorb oil.

Syrup stage: One-thread consistency is ideal. Over-thick syrup will make the boondis dry; too thin will make laddoos sticky.

Softness factor: Don’t fry boondis too long soft, porous ones make melt-in-mouth laddoos.

Flavor magic: A pinch of cardamom, ghee-fried cashews, and a few saffron strands bring divine aroma especially when offered as prasad.

Storage: Store laddoos in an airtight box at room temperature for up to a week.

Serving Suggestions

Offer warm Boondi Laddoos as prasad during Diwali, Ganesh Chaturthi, or weddings.

Pair with Coconut Burfi or Rava Ladoo for a perfect festive sweet platter.

Wrap them in decorative foil or paper cups for gifting.

Closing Note

The process of making Boondi Laddoo is like crafting joy slow, rhythmic, and full of meaning.
Each tiny boondi represents a drop of sweetness, and when bound together, they form something whole much like family during festivals.

When I make laddoos now, I remember my grandmother’s voice  “Keep your patience, beta. Syrup listens to love, not hurry.”
And truly, when stirred with love, these humble gram flour pearls turn into golden spheres of happiness.

So this Diwali, light your diyas, let the aroma of cardamom fill your kitchen, and roll a few laddoos with your own hands.
Because some sweetness is best when made  and shared from the heart. ✨

Dessert

Coconut Burfi – A Festive Sweet Full of Simplicity and Soul

Puspa

Memories of Sweet Aroma and Shimmering Festivals

As a child, I always knew Diwali was near when the kitchen began to smell of roasted coconut and ghee.
Those evenings were magical diyas flickered in every corner, and the air was filled with the warm sweetness of Coconut Burfi cooking on the stove.

I’d sit beside my mother as she grated coconut with her old metal scraper, tiny curls of white piling up like snowflakes. She would roast it slowly in a heavy-bottomed kadai, the fragrance blending with the sound of bubbling sugar syrup. When the mixture turned glossy and thick, she’d spread it onto a greased plate, press it smooth, and let it cool.
The best part came next  she’d cut it into perfect diamonds with a buttered knife, and the first piece was always mine.

Even today, I make Coconut Burfi the same way she did  simple ingredients, patient stirring, and lots of love. It’s not just a sweet; it’s a tradition. Every bite takes me back to those golden Diwali evenings when family, laughter, and the aroma of coconut filled our home.

About This Recipe

Coconut Burfi (also called Nariyal Barfi in Hindi or Kobbari Mithai in Kannada) is a traditional Indian sweet made with freshly grated coconut, milk, sugar, and cardamom. Some variations use jaggery for an earthy sweetness, while others add a touch of ghee or khoya for richness.

It’s one of those sweets that’s easy to make, quick to set, and always satisfying perfect for festive offerings, gifting, or temple prasad.

Recipe Details

Servings: 10–12 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

2 cups freshly grated coconut (preferably from medium-aged coconut — not too tender or too dry)

1 cup milk (or ½ cup condensed milk for richer flavor)

1 cup sugar (or adjust to taste; substitute with ¾ cup jaggery for a traditional version)

1 tablespoon ghee

½ teaspoon cardamom powder

5–6 chopped cashews or almonds (optional, for garnish)



Instructions

1. Prepare the Coconut

Grate the coconut using a fine grater only the white portion (avoid the brown shell layer).
Measure 2 cups of grated coconut and keep aside.
(Tip: For extra softness, pulse the grated coconut once in a mixer without adding water.)



2. Start the Base

In a heavy-bottomed kadai or non-stick pan, heat ghee and add the grated coconut.
Roast gently on low flame for 3–4 minutes — just enough to release aroma, without browning.



3. Add Milk and Sugar

Pour in the milk and stir. When it comes to a gentle boil, add sugar (or grated jaggery if using).
Stir continuously until the sugar dissolves completely.
Cook this mixture on medium flame, stirring often, until it thickens and begins to leave the sides of the pan.



4. Flavor It

Add cardamom powder and mix well.
If using condensed milk, you can skip part of the sugar — the mixture will thicken faster.
Continue to stir until it reaches a soft, fudge-like consistency.

(To test: Drop a small portion on a plate it should firm up slightly when cooled, not sticky.)



5. Set the Burfi

Grease a steel or glass plate with ghee.
Pour the thickened mixture and spread evenly using a spatula.
Smooth the surface and sprinkle nuts if desired.
Let it rest for 10–15 minutes, then mark pieces with a greased knife.
Once fully cooled, cut into squares or diamonds and gently lift them out.

Expert Tips

Fresh Coconut Works Best: Always use freshly grated coconut for authentic taste. Frozen coconut works in a pinch just thaw it and squeeze out excess moisture before use.

Texture Control: Roast lightly for soft burfi or a bit longer for a chewy, halwa-like texture.

Jaggery vs Sugar: Jaggery gives a deep, earthy sweetness and slightly darker color, while sugar makes the burfi pure white and clean-flavored.

Avoid Overcooking: Once the mixture starts leaving the sides of the pan, remove immediately  overcooking makes the burfi dry and crumbly.

Shelf Life: Stays fresh for 3–4 days at room temperature, and up to a week refrigerated in an airtight container.

Serving Ideas

Serve Coconut Burfi as part of your Diwali thali with Besan Ladoo, Mysore Pak, and Chiroti.

Wrap individual pieces in butter paper for festive gifting.

Add a thin edible silver leaf (vark) for a traditional festive touch.

Serve warm with a drizzle of ghee for temple-style prasadam vibes.

Closing Note

Every Diwali, when I prepare Coconut Burfi, I still hear my mother’s words echoing  “Stir it patiently, and don’t rush the sweetness.”

It’s a humble sweet, but it carries generations of love in every bite  the laughter of cousins sneaking warm pieces from the tray, the sparkle of diyas, and the gentle glow of home.

So this festive season, skip the store-bought sweets and try this simple, soulful Coconut Burfi.
It takes just 30 minutes, yet the memory of its sweetness will last long after the lights of Diwali fade. 🌙✨

Dessert

Kharwas – A Rare Delicacy Steeped in Tradition

Puspa

Memories of Kharwas
I remember the first time I tasted kharwas. I was seven, spending summer at my grandmother’s farm in Maharashtra. One misty dawn, Aaji (grandma) gently woke me with excitement — the neighbor’s cow had calved, and that meant one thing: kharwas for everyone. In our village, whenever a calf was born, the excess colostrum (first milk) was shared among neighbors so that every household could make this cherished pudding. That first milk, so thick and golden, would be mixed with regular milk, grated jaggery, and fragrant spices like cardamom (and sometimes a pinch of pepper) before being steamed until it set into a tender custard. I watched in awe as Aaji stirred the viscous kharvas doodh (colostrum) with jaggery and cardamom, poured it into a steel tiffin, and placed it in our big idli steamer. The kitchen soon filled with the sweet, earthy aroma of caramelized jaggery and spice.

When she finally opened the lid, there it was – a gently jiggling pudding with a light saffron hue. She cut it into squares and slipped a piece onto my plate. The first spoonful was pure magic: creamy and delicately sweet, with the warmth of cardamom. It melted in my mouth, yet had a subtle, cheese-like firmness that was utterly new to me. Kharwas isn’t an everyday sweet – it’s made only on special days like this, when nature provides that rare first milk. It’s not just a dessert; it’s a celebration. In Maharashtrian culture, this simple steamed pudding symbolizes gratitude for new life and the sharing of abundance. To me, that taste of kharwas will forever be intertwined with the laughter of family before sunrise and my grandmother’s loving hands. It’s more than a sweet – it’s a memory, a ritual, a bowl of tradition passed down with love.

Recipe: Kharwas (Colostrum Milk Pudding)

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients (Serves 4)

2 cups colostrum milk (first-day milk after calving)

1 cup whole milk (use if colostrum is very thick; omit for later-day colostrum)

3/4 cup jaggery, grated or crumbled (traditional sweetener, or use sugar)

1/2 teaspoon cardamom powder (for aroma)

1 pinch nutmeg powder or black pepper powder (optional, traditional touch)

A few saffron strands (optional, for a richer color and aroma)


Instructions

1. Mix the Milk Base: In a large bowl, pour the colostrum milk. If using first-day colostrum (which is very thick and rich), stir in the regular whole milk to dilute it slightly. Add the grated jaggery to the milk and mix well. Keep stirring until the jaggery dissolves completely (you can also warm the milk gently to help the jaggery melt). Once dissolved, add the cardamom powder and mix. (If any impurities from the jaggery remain, you can strain the mixture through a sieve.)


2. Prepare Steaming Dish: Grease a deep stainless steel plate or bowl (or lidded container) with a few drops of ghee or oil. This will help the pudding release easily after cooking. Pour the sweetened milk mixture into the prepared dish. If using saffron, sprinkle the strands on top. Also sprinkle the tiny pinch of nutmeg or black pepper powder on the mixture for subtle flavor (optional).


3. Cover: Cover the dish with a lid or aluminum foil. This is important to prevent any water droplets from the steam from falling into the pudding and ruining its smooth texture.


4. Steam Cook: Prepare your steamer setup – you can use an idli steamer, pressure cooker (without whistle), or any large pot. Add about 2 inches of water to the steamer and bring it to a simmer. Place the covered dish on a trivet or stand inside the steamer. Close the lid. Steam on medium heat for about 25–30 minutes. Avoid high heat, as vigorous boiling can cause water to splash into the pudding. After about 25 minutes, carefully open and insert a toothpick or knife into the center of the pudding; if it comes out clean, the kharwas is set. If not, steam for another 5–10 minutes and check again.


5. Cool and Set: Once the pudding is cooked and has a slight jiggle but is firm to touch, turn off the heat. Remove the dish from the steamer using tongs (be careful, it’s hot). Let it cool to room temperature. As it cools, the pudding will firm up further. For the best texture, once cooled, refrigerate the kharwas for at least 2 hours (cover it while refrigerating). Chilling helps it set into a nice sliceable custard.


6. Serve: When fully set and chilled, run a knife around the edges of the pudding to loosen it. Invert it onto a plate (or you can even serve directly from the bowl). Cut the kharwas into squares or wedges. Serve chilled for the classic feel – the cool, silky texture is unbelievably comforting. You can also enjoy it slightly warm if you prefer, but traditionally it’s served cold, often as a treat after meals.



Tips

Colostrum Milk: Colostrum is the nutrient-rich first milk produced by a cow or buffalo after giving birth. If you are lucky enough to have first-day colostrum (which is very thick), dilute it with some normal milk (even up to a 1:6 ratio of colostrum to milk) so that the pudding sets with a tender texture. Colostrum from the second or third day is thinner; you can often use it without dilution.

Sweetener Choices: Authentic kharwas is made with jaggery, which lends a gentle caramel flavor and a light beige hue to the pudding. If you don’t have jaggery, you can use sugar or sweetened condensed milk, but jaggery truly gives that rustic, traditional taste. (Using jaggery also makes the pudding a tad healthier and more earthy in flavor.) Remember to dissolve and strain jaggery if it’s impure.

Steaming Tips: Always cover the container of the milk mixture before steaming to avoid water droplets entering. Steam on medium heat; a high rolling boil can cause water to seep in or the milk to overflow. If using a pressure cooker, do not put the weight/whistle on – just steam it like you would idlis. Typically, 25–30 minutes of steaming is sufficient for a medium bowl; a larger quantity might take a bit longer.

No Colostrum? Instant Kharwas: Can’t find colostrum milk? You can still enjoy a similar pudding. Mix 1 cup full-fat milk, 1 cup thick yogurt (curd), 1/2–1 cup sweetened condensed milk, and 2 teaspoons of custard powder (or corn flour). Whisk until smooth (no lumps) and steam this mixture just like above. This yields a soft, blancmange-like milk pudding that’s remarkably close to true kharwas. It’s an ingenious substitute for those of us who crave kharwas without access to colostrum.

Flavor Variations: Traditional kharwas is often simply flavored with cardamom (and occasionally a touch of nutmeg). For a Goan twist, some people place a piece of turmeric leaf while steaming or add a pinch of turmeric for a lovely aroma and yellow tint – this is called “posu” in Konkani. You can also infuse a few strands of saffron in warm milk and add to the mix for a richer fragrance. Garnishing the finished pudding with chopped pistachios or almonds can add a pleasant crunch to the silky pudding, though purists usually enjoy it plain.


Every time I make kharwas, I’m transported back to that early morning in my Aaji’s kitchen – the softness of her cotton sari against my cheek as we peered into the steamer, the dew on the air, and the irresistible scent of sweet milk filling the courtyard. In a world where desserts often come from bakeries or boxes, this humble, home-steamed pudding feels like a hug from the past. It’s amazing how one simple dessert can hold a lifetime of memories and tradition. I hope this recipe brings a bit of that farmhouse warmth into your home. Serve it to your loved ones and share the story – because kharwas isn’t just about indulging a sweet tooth, it’s about savoring a piece of our heritage with each creamy, cardamom-kissed bite. Happy cooking! ❤️

Dessert

Makhana Kheer | Navratri Special Foxnut Pudding

Puspa


I can still remember the gentle clink of the pot as my mother stirred a simmering makhana kheer on a Navratri evening. The kitchen would fill with the sweet aroma of milk thickening with roasted foxnuts, sugar, and a pinch of saffron. As a child, waiting all day during the fast, that first creamy spoonful of kheer at sunset felt nothing short of divine. Even now, the moment I begin to roast makhanas in ghee, I am transported back to those festive nights – the idols adorned in bright clothes, the air filled with prayers, and our family gathered eagerly for the sacred treat after a long day of fasting.

For those unfamiliar, makhana kheer is essentially a traditional Indian pudding made by slow-cooking puffed lotus seeds (also known as makhana or foxnuts) in milk, and sweetening it with sugar. My mother always adds a touch of cardamom and a few strands of saffron, which turn the kheer a beautiful golden hue and infuse it with a delicate aroma. We garnish it generously with nuts – golden almonds and cashews – and plump raisins, which not only elevate the flavor but also add a celebratory crunch and chew in each bite. This creamy dessert isn’t just delicious; it’s a bowl of memories and comfort. Traditionally prepared during Hindu fasting days and festivals, especially Navratri, makhana kheer has a special place in our home rituals. It’s both nourishing and auspicious, a dish that links generations and marks the sweet end of a day of devotion.

When I make makhana kheer now, I do it just like my mother and grandmother did. I roast the foxnuts in a spoonful of ghee until they’re crisp, let them luxuriate in simmering milk until soft, and sweeten the pudding to taste. The process is soothing in itself – the slow stirring, the fragrant steam, the anticipation of a treat. By the time it’s ready, the kheer is rich and velvety, the makhanas have absorbed the sweet milk, and the kitchen feels cozy and filled with love. If you’re looking for a dessert that’s easy to make yet deeply soulful, this Navratri-special makhana kheer might just become a beloved tradition in your family too.

Ingredients

2 tablespoons ghee (clarified butter)

2 cups makhana (foxnuts / popped lotus seeds)

4 cups whole milk (full-fat for best results)

1/4 cup sugar (adjust to taste)

1/2 teaspoon ground cardamom (or 4 green cardamom pods, crushed)

A pinch of saffron strands (about 8–10 strands)

2 tablespoons almonds, slivered (plus extra for garnish)

2 tablespoons cashews, halved (optional, or use instead of almonds)

2 tablespoons raisins (golden raisins preferred)


Instructions

1. Roast the Makhana: In a heavy-bottomed pan, heat the ghee on low flame. Add the makhanas (foxnuts) and roast them in the ghee, stirring continuously. Sauté for about 3–5 minutes until the makhanas turn light golden and crispy. (You’ll hear a slight crunch when you bite one.) Remove the roasted makhanas from the pan and set aside.


2. Toast Nuts & Raisins: In the same pan with remaining ghee, add the slivered almonds and cashews. Roast for 1–2 minutes until they turn golden brown. Add the raisins last and stir for just a few seconds – they will plump up quickly (be careful not to burn them). Remove the toasted nuts and raisins and keep them aside for later.


3. Boil the Milk: In a deep saucepan (or you can use the same pan if large enough), pour in the milk and bring it to a gentle boil over medium heat. Stir occasionally to prevent the milk from scorching at the bottom. Add the saffron strands to the milk as it heats, allowing their color and flavor to steep into the milk.


4. Combine Milk and Makhana: Once the milk comes to a boil, reduce the heat to low. Add the roasted makhanas to the milk. (For a creamier kheer, you can roughly crush or grind half of the roasted makhanas before adding, while keeping the rest whole – this helps thicken the pudding.) Stir everything together.


5. Simmer to Thicken: Let the makhanas simmer in the milk on low heat for about 10–15 minutes. Stir frequently, scraping the sides and bottom of the pan to mix in any thickened milk solids (this makes the kheer richer). The milk will reduce and thicken slightly, and the makhanas will soften as they absorb the sweet saffron-infused milk.


6. Sweeten and Spice: Once the milk has reduced to a creamy consistency (roughly about 3/4 of the original volume), add the sugar. Stir well so it dissolves completely. Next, sprinkle in the ground cardamom. The kitchen should now be filled with the lovely aroma of cardamom and saffron! Let the kheer simmer for another 2–3 minutes after adding sugar and cardamom, so all the flavors meld.


7. Finish with Nuts & Raisins: Turn off the heat. Add most of the toasted almonds, cashews, and raisins into the kheer, saving a few for garnish. Give a final stir. The makhana kheer at this point should be creamy with a pudding-like consistency. (It will thicken further as it cools, which is normal.)


8. Serve: Pour the kheer into serving bowls. Garnish each bowl with the reserved toasted nuts and raisins. Don’t forget to add a couple of saffron strands on top of each as a final festive touch. You can serve makhana kheer warm, which is especially comforting after a fast, or chilled if you prefer it cold and thick. Enjoy the kheer as a rich prasad (offering) during Navratri, or as a dessert to celebrate any special occasion.



Tips

Roast Thoroughly: Always roast the makhanas in ghee until they are crunchy before adding to the milk. This step enhances their nutty flavor and ensures they don’t turn soggy too quickly. Properly roasted foxnuts will absorb the milk nicely while still retaining a good bite.

Grind for Thickness: For an extra creamy texture, grind or powder a portion of the roasted makhanas and then add it to the milk. This ground makhana acts as a natural thickener, giving the kheer a luxurious, rabri-like consistency. (Many families take this approach to make the kheer richer, while still leaving some makhanas whole for texture.)

Stir and Scrape: While simmering the kheer, stir it often and scrape the sides of the pan. This helps reincorporate the thickened milk solids (malai) back into the pudding, making it richer. It also prevents the milk at the bottom from scorching – a little patience here goes a long way in achieving that perfect creamy texture.

Adjust Sweetness and Flavor: Sweeten the kheer to your taste. Sugar can be increased or reduced as per preference. You can even use jaggery for a deeper flavor – just remember to add it after turning off the heat to prevent curdling. Likewise, adjust spices to your liking: a pinch of nutmeg or a few drops of rose water can be added for variation, but cardamom and saffron are the classic choices that give makhana kheer its signature festive aroma.

Serving and Storage: Makhana kheer will thicken as it cools. If it becomes too thick, you can stir in a few tablespoons of warm milk to loosen it to desired consistency before serving. This dessert tastes wonderful warm (when it’s smooth and creamy) and equally delightful chilled (when it sets into a thicker pudding). If you chill it, the makhanas will continue to soften; some people love that custard-like result! Keep any leftovers refrigerated, and finish within 1-2 days for best taste.

Fasting-Friendly Variations: This recipe is naturally gluten-free and perfect for Navratri fasts. For a vegan version, swap the dairy milk with almond milk or coconut milk and use coconut oil instead of ghee – the kheer will still be deliciously creamy (though the flavor will differ slightly). You can also experiment with sweeteners like dates or honey if you avoid refined sugar during fasts.


*(Warm kitchen lights cast a soft glow on a bowl of creamy makhana kheer, garnished with saffron strands, almonds, and raisins, resting atop a colorful festive cloth – a picture of comfort and celebration.)*

As I scoop into my own bowl of makhana kheer now, I’m filled with the same warmth and contentment that I felt years ago during those Navratri nights. This Navratri-special dessert is more than just a recipe – it’s a thread connecting me to my heritage, my family, and countless celebrations where this kheer made the moment sweeter. I hope you’ll invite this traditional foxnut pudding into your home and create beautiful memories around it. May each creamy, blissful bite remind you of the joy of tradition and the love that goes into our food. Happy Navratri and happy cooking! 🌼✨

Dessert

Eggless No-Bake Gulab Jamun Cheesecake

Puspa

Gulab jamun is a beloved sweet throughout India and beyond, and creative chefs have been fusing this iconic dessert with Western-style treats. The Eggless No-Bake Gulab Jamun Cheesecake is one such indulgent fusion: a rich, creamy cake flavored with rose, cardamom, and saffron, studded with spongy jamun dumplings. As one food blogger notes, this dessert “perfectly captures the spirit of culinary fusion,” bringing together the best of both worlds in a way that’s “innovative, indulgent, and utterly delicious”. It’s a festive, showstopping dessert that would brighten any celebration, from Diwali to birthdays.

Ingredients

Crust: 1¾ cups (about 200g) crushed digestive biscuits or graham crackers, 4 tablespoons (½ stick) melted butter, ½ teaspoon ground cardamom (optional).

Filling: 16 ounces (450g) full-fat cream cheese (room temperature), 1 can (14 oz/400g) sweetened condensed milk, ¾ cup (180ml) heavy whipping cream (cold), ½ cup (120g) Greek yogurt or sour cream, ¼ cup (30g) powdered sugar, 1–2 teaspoons rose water (or 1 tablespoon rose/gulab jamun syrup), ½ teaspoon ground cardamom, pinch of saffron strands (soaked in 1 tablespoon warm milk), 1 tablespoon cornstarch (or 1 teaspoon gelatin/agar agar powder) dissolved in 2 tablespoons warm milk, 1 tablespoon lemon juice.

Gulab Jamuns: 10–12 ready-made gulab jamuns, well drained. Reserve 8–10 (halved) to gently fold into the filling and set aside a few whole or halved ones for garnish.

Toppings/Garnish (optional): Whole or halved gulab jamuns, chopped pistachios, edible rose petals, saffron threads, whipped cream or cool-whip swirls, and extra rose/gulab jamun syrup for drizzling.


Instructions

1. Prep: Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment. Drain the gulab jamuns on paper towels. Cut 8–10 gulab jamuns in half. Soak a pinch of saffron in 1 tablespoon of warm milk to bloom. Set these aside, and chill the pan while you make the crust.


2. Make the crust: In a food processor, pulse the biscuits into fine crumbs. Mix in melted butter and cardamom until evenly coated. Press the mixture firmly into the bottom (and ¼–½ inch up the sides, if desired) of the prepared pan. Freeze or refrigerate for 10–15 minutes to set.


3. Whip the cream: In a cold bowl, whip the heavy cream with 2–3 tablespoons powdered sugar to stiff peaks. Set aside – this will lighten the filling.


4. Mix the filling: Beat the softened cream cheese until smooth. Add condensed milk, yogurt (or sour cream), powdered sugar (if using), rose water (or syrup), cardamom, saffron-milk, lemon juice, and the dissolved cornstarch or gelatin. Beat until creamy and lump-free. If using gelatin/agar, stir it in now.


5. Combine cream and jamuns: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Then fold in the drained halved gulab jamuns, distributing them throughout the batter.


6. Assemble and chill: Pour half the batter into the crust and smooth the top. Arrange the remaining halved gulab jamuns in a single layer over it, then pour in the rest of the batter. Tap the pan on the counter to remove air bubbles. Cover and refrigerate for at least 6 hours (preferably overnight) until fully set. For a quicker set, you may place it in the freezer for 30–60 minutes, then return to the fridge.


7. Finish and serve: When set, run a hot knife around the edges before releasing the springform to get clean slices. To serve, garnish with a dollop of whipped cream and extra gulab jamuns. Sprinkle chopped pistachios, saffron threads, and dried rose petals on top. Drizzle with a little extra gulab jamun/rose syrup if desired. Keep the cheesecake chilled until serving – it is best enjoyed cold.



Tips

Use full-fat, room-temperature cream cheese (and warm the cream/lemon juice slightly) so the filling is smooth. Cold ingredients can lead to lumps or curdling.

Drain the gulab jamuns well (or pat them dry) before adding to the batter to avoid a runny filling. Excess syrup can make the cheesecake too wet.

For a firmer set in a whole cake, you may bloom a sheet of gelatin or 1 teaspoon of powdered gelatin (or agar agar) in warm water and stir it into the batter. Otherwise, the filling will still firm up by refrigeration.

Make sure to chill the cheesecake thoroughly. Allow at least 6–8 hours (or overnight) for the flavors to meld and texture to firm up. You can even make it a day ahead. Keep it covered and refrigerated – it will hold well for 4–5 days.

When cutting, use a hot clean knife: dip the blade in hot water between slices and wipe it clean each time to get neat edges.

Adding whipped cream (or whipped topping) really lightens the texture of the filling, making it fluffy rather than dense. Fold it in gently to avoid deflating the batter.

This no-bake cheesecake is “instant” in the sense that no baking is required. As soon as it’s fully chilled, it’s ready to serve – ideal for any festive occasion.


Toppings & Garnish

A slice of eggless Gulab Jamun Cheesecake adorned with a whole gulab jamun, rose petals, and chopped pistachios – an indulgent fusion dessert perfect for festive occasions.

Each slice of cheesecake can be dressed up as a showstopper. We love garnishing it with a chilled gulab jamun and a swirl of whipped cream on top, then sprinkling chopped pistachios, saffron threads, and dried rose petals for color. A light drizzle of extra rose syrup or warm gulab jamun syrup over the top adds shine and intensifies the exotic aroma. Serve each portion on a festive platter or cake stand to highlight the saffron-speckled filling and golden crust. This decadent dessert pairs beautifully with masala chai or cardamom coffee, making it perfect for Diwali, Eid, or any celebration.

Dessert

Traditional Phirni – Creamy Saffron Rice Pudding

Puspa

Introduction

Bowl of chilled phirni garnished with pistachios, almonds, and rose petals.
Phirni (also known as firni) is a beloved North Indian dessert—a thick, creamy rice pudding cooked with milk and sugar, delicately flavored with saffron and cardamom. This classic treat is traditionally prepared during joyous celebrations like Diwali and Eid, and no family gathering feels complete without it. I remember my grandmother slow-cooking phirni on the stovetop, filling the house with the sweet aroma of simmering milk and spices, and then pouring it into small clay bowls to set. It’s believed that phirni has its roots in ancient Persia and was brought to India by the Mughal emperors. Over generations, it has become totally ingrained in Indian cuisine – a dessert that evokes nostalgia and warm family memories with every spoonful.

Ingredients

Basmati rice (raw) – ¼ cup (about 50 grams), rinsed and soaked

Whole milk – 1 liter (about 4 cups), full-fat for creaminess

Sugar – ½ cup (100 grams) or adjust to taste

Green cardamom – 4-5 pods, seeds crushed (or ½ teaspoon cardamom powder)

Saffron strands – 10-15 threads, steeped in 2 tablespoons warm milk

Almonds – 2 tablespoons, blanched and sliced (reserve some for garnish)

Pistachios – 2 tablespoons, sliced (for garnish)

Rose water (optional) – 1 teaspoon, for extra fragrance

Rose petals (optional) – a few, for garnish (washed, organic)

Earthen bowls (optional) – traditional clay bowls for setting and serving


Instructions

1. Prepare the Rice: Drain the soaked basmati rice and spread it on a clean cloth or plate to air-dry for 10-15 minutes. Once slightly dry, grind the rice into a coarse powder – aim for a texture like fine semolina (sooji). (You can also skip drying and grind the soaked rice directly to a paste, but a coarse texture is key for authentic phirni.)


2. Heat the Milk: In a heavy-bottomed pot, bring the milk to a gentle boil. Lower the heat to medium. Stir occasionally to prevent the milk from scorching at the bottom or forming a skin on top.


3. Mix in Rice: Take a few tablespoons of the hot milk and mix it with the ground rice to make a lump-free slurry. Slowly pour this rice-milk mixture into the simmering milk, stirring continuously. This step helps disperse the rice evenly and prevents any clumps from forming.


4. Cook the Pudding: Cook the rice and milk on low heat, stirring often with a spatula. As the mixture simmers, the ground rice will cook and the milk will begin to thicken. Scrape the sides and bottom of the pot regularly to avoid sticking. After about 10-15 minutes, the phirni will start to attain a velvety, thick consistency.


5. Sweeten and Flavor: When the rice is completely soft and the pudding has thickened, stir in the sugar until it dissolves. Add the crushed cardamom seeds and the saffron along with the infused milk. The saffron will impart a lovely golden hue and fragrance. Continue to cook for another 2-3 minutes, ensuring the sugar is fully dissolved and the flavors are well combined.


6. Finish with Nuts: Stir in the chopped or ground almonds (if using) and cook for another minute. Turn off the heat. The phirni should be creamy and thick, yet of pouring consistency (it will set further upon cooling).


7. Pour and Set: Pour the hot phirni into serving bowls. For an authentic touch, use small earthenware bowls (matka or shikora). The clay bowls naturally absorb excess moisture and enhance the texture and aroma of the phirni.


8. Chill: Let the bowls cool to room temperature, then cover them (with lids or foil) and refrigerate for at least 2 hours, or until the phirni is nicely chilled and firm. Phirni is always served cold for the best flavor and texture.


9. Garnish and Serve: Before serving, garnish each bowl of phirni with the reserved sliced almonds and pistachios. You can also sprinkle a few dried rose petals on top for a festive look. Serve the phirni chilled and enjoy the creamy, delicate flavors.



Tips for Texture and Flavor

Consistency of Rice: Grind the rice coarsely, not into a fine flour. A slightly grainy rice powder gives phirni its signature texture – creamy yet with a bit of body. If the rice is too finely ground, the pudding can become pasty; too coarse and it might be gritty, so aim for a happy medium.

Slow Cooking: Patience is key. Cook the phirni on a low flame and stir regularly. Slow cooking allows the milk to reduce and the flavors to concentrate, resulting in a richer taste. A heavy-bottomed pan is recommended to prevent burning.

Use Full-Fat Milk: Traditional phirni uses whole milk for a creamy richness. Skim milk won’t give the same results. For an extra indulgent version, you can even replace a portion of the milk with evaporated milk or add a couple of tablespoons of condensed milk, but the classic recipe is wonderful as is.

Flavor Enhancements: Saffron and cardamom are the classic flavorings – don’t skimp on them. Always bloom the saffron in warm milk before adding, to extract maximum color and aroma. If you don’t have saffron, a few drops of rose water or kewra (screw pine) essence can be added at the end of cooking for an aromatic twist.

Avoid Lumps: To prevent lumps, remember to stir the ground rice into milk slowly and whisk as you go. Creating a slurry with a bit of milk (as mentioned in the steps) is a handy trick to ensure a smooth result. If at any point you find lumps, you can also whisk vigorously or use an immersion blender briefly (off the heat) to smooth the pudding.

Sweetness Check: Phirni is meant to be sweet but not cloying. Taste the cooked mixture and adjust sugar if needed before setting it to chill. Keep in mind the cold temperature will slightly mellow the sweetness.


Serving and Storage Suggestions

Traditional Serving: For the most authentic experience, serve phirni in clay bowls. These bowls, called sakoras or matkas, not only look charming but also help thicken the dessert by absorbing moisture and add an earthy aroma. If you have them, soak the clay bowls in water for 30 minutes before use, which helps keep the phirni cold and prevents the bowls from drawing out too much liquid.

Garnish: Always top phirni with chopped nuts like almonds and pistachios for a lovely crunch that contrasts with the creamy pudding. Edible rose petals or a small sheet of edible silver leaf (chandi varq) can be added during festivals or weddings to make it look royal. A pinch of saffron strands on top of each bowl not only looks beautiful but hints at the flavor inside.

When to Serve: Phirni is best served chilled. Make it ahead of your event – it actually tastes better after a few hours as the flavors meld together. It’s a perfect dessert for festive occasions like Diwali, Eid, or family celebrations, and also a refreshing summer treat.

Storage: Keep phirni refrigerated until serving. If covered and kept cold, it stays fresh for about 2 to 3 days in the fridge. For longer storage, you can freeze phirni for up to a week, but the texture might turn slightly grainier upon thawing. Always store it in a well-sealed container or cover the bowls with cling film to prevent the pudding from absorbing any fridge odors.

Leftover Ideas: If you somehow have leftover phirni (which is rare in our home!), you can use it as a stuffing for pancakes or toast the next day for a fun fusion dessert. But generally, every last bit of this delicious pudding gets scraped clean from the bowl!


Enjoy your traditional homemade Phirni, and happy feasting! 😋

Dessert

Balushahi Recipe – Crisp & Flaky Indian Festive Sweet Delight

Puspa

Introduction

Balushahi is a dessert that instantly transports me back to childhood Diwalis and family weddings. I remember the crunch of its sugar-glazed exterior and the soft, syrup-soaked interior with each bite. In many Indian households, recipes like Balushahi are heirlooms passed down through generations, evoking warm memories of grandmothers patiently frying these treats in ghee. Indeed, Balushahi holds a special place in celebrations – its appealing flakiness and rich taste make it an integral part of Diwali, Holi, weddings, and other festive occasions.

Often dubbed the “Indian doughnut” for its shape, Balushahi (known as Badusha in South India) is similar to a doughnut only in looks, but differs in texture and taste – it’s much denser, crispier, and richly infused with ghee and cardamom syrup. This traditional North Indian mithai (sweet) is usually prepared for auspicious events and even offered as prasad (sacred offering) in temples. From grand wedding dessert spreads to Diwali sweet boxes, Balushahi’s presence is a symbol of celebration and nostalgia. Its Mughal-era origins and enduring popularity across India speak to its timeless appeal. Get ready to learn how to make this flaky, golden delight at home, and bring a taste of festive nostalgia to your kitchen!

Ingredients

For the dough:

All-purpose flour (maida) – 2 cups (approximately 250 g)

Ghee (clarified butter) – 1/4 cup (60 g), in semi-solid state (soft but not melted)

Yogurt (curd) – 1/4 cup (60 g), chilled (helps yield a flaky texture)

Baking powder – 1/2 teaspoon

Baking soda – a pinch

Salt – a pinch (balances sweetness)

Cold water – 7 to 9 tablespoons, or as needed to form dough


For the sugar syrup:

Sugar – 1 cup (200 g)

Water – 1/2 cup (120 ml)

Green cardamom – 2 pods, crushed (or 1/2 teaspoon cardamom powder)

Saffron strands – a pinch (optional, for aroma and color)

Lemon juice – 1/2 teaspoon (a few drops, to prevent crystallization of syrup)


For frying & garnish:

Ghee or oil for deep-frying – about 2 cups (enough for ~2-inch depth in pan)

Nuts for garnish – 2 tablespoons chopped pistachios or almonds (optional)


(Makes about 12–15 Balushahi)

Step-by-Step Instructions

1. Cream the ghee and yogurt: In a mixing bowl, add the semi-solid ghee. Using a spoon or whisk, beat the ghee vigorously for a few minutes until it becomes light, smooth, and fluffy. The ghee will turn a pale cream color as air incorporates. Add the chilled yogurt to the creamed ghee and whisk them together until well combined and silky. This step of “creaming” the ghee with curd is crucial for the Balushahi’s flaky texture.


2. Combine dry ingredients: Sift the all-purpose flour into the bowl with the ghee-yogurt mixture. Add in the baking powder, baking soda, and salt. Gently mix the dry ingredients with the ghee-yogurt base using a spatula or your fingertips. The mixture will start to resemble coarse crumbs (similar to a pie crust or biscuit dough).


3. Form a soft dough: Sprinkle cold water a few tablespoons at a time into the flour mixture. Use light hands to bring the mixture together into a dough – do not knead vigorously. Add just enough water (around 7–9 Tbsp in total) so that the dough holds together and is soft but not sticky. It should form a ball that might have slight cracks (that’s okay). Over-kneading will develop gluten and make the Balushahi tough, so simply gather the dough until it just comes together. Cover the dough and let it rest for about 15 minutes at room temperature (this resting period helps hydrate the flour and gives a better texture).


4. Shape the Balushahi: After resting, divide the dough into small portions. For medium-sized Balushahi, each portion can be about the size of a ping-pong ball (roughly 2 tablespoons of dough). Smooth each portion between your palms and then press your thumb in the center to make a deep indent (doughnut-like shape). The disc should be about 2 inches wide and not too thick. The indentation in the middle ensures the inside cooks evenly. If the dough cracks at the edges while shaping, just smooth them gently – small cracks are fine and will contribute to the flaky layers.


5. Deep-fry on low heat: Heat the ghee or oil in a deep, heavy-bottomed kadai or pan over low to medium-low heat. To test the temperature, drop a tiny pinch of dough into the oil – it should slowly rise to the surface without turning brown immediately. Slide in 3–4 shaped Balushahi at a time, careful not to overcrowd the pan (frying too many can cool the oil and lead to uneven cooking). Fry slowly and patiently – the Balushahi will sink then float up as they cook. Keep the flame low: it will take several minutes for each side to turn a rich golden brown. Avoid the temptation to increase heat, as high heat will brown the outside too fast while leaving the inside undercooked. You can gently flip them occasionally for even coloring. It usually takes about 8–10 minutes per batch for them to fry to a beautiful golden hue. Tip: If you notice the oil getting too hot (sweets darkening too quickly), briefly lift the pan off the stove or lower the heat to regulate the temperature. Once the Balushahi are crisp and golden, remove them with a slotted spoon, allowing excess oil to drain, and set them aside on a plate. Continue frying the remaining batches in the same way.


6. Prepare the sugar syrup: While the Balushahi are frying (or immediately after frying, using the still-warm stove), start making the syrup. In a saucepan, combine the sugar and water. Heat on medium, stirring until the sugar completely dissolves. Once it dissolves, add the crushed cardamom and saffron strands to the syrup. Bring the syrup to a gentle boil and then reduce to a simmer. Simmer until it reaches one-string consistency: this means if you dip a spoon and let a drop of syrup cool a bit, it should feel sticky between your fingers and form a single thread when pulled apart. (You can also test by dropping a bit of syrup from the spoon – the last drop should form a thin thread). This stage is usually reached when the syrup thickens slightly and turns glossy. Be vigilant and do not over-boil – we want a syrup that is sticky but still liquid, not a hard caramel. Stir in the lemon juice toward the end of boiling (this helps prevent sugar crystallization). Once one-string consistency is reached, turn off the heat. Note: It’s important to keep the syrup warm; if it cools and thickens too much before use, you can reheat it gently with a splash of water.


7. Soak the fried Balushahi: Make sure your syrup is hot or warm (reheat if it has cooled). Now, gently place the fried Balushahi into the warm sugar syrup. If your pan is wide, you can soak several at once without overlapping (or do this in batches if needed). The syrup should cover them or you can spoon syrup over the top of each. Let each Balushahi soak for about 2–5 minutes per side. Flip them halfway through to ensure both sides absorb the syrup evenly. They will not get as soft as something like a gulab jamun – instead, they’ll drink in just enough syrup to coat the outside and impart sweetness inside. After a few minutes of soaking, they’ll become glossy and slightly heavier.


8. Garnish and cool: Using a fork or slotted spoon, carefully lift each Balushahi out of the syrup, allowing excess syrup to drip off. Place them on a plate or tray lined with parchment or a rack. While they are still sticky, garnish the tops with chopped pistachios or almonds (the nuts will stick to the syrupy glaze). Allow the Balushahi to cool down to room temperature. As they cool, the sugar syrup on the outside will set into a fine white sugary coating that gives that characteristic slight crunch. The inside will remain soft and moist. Your Balushahi are now ready to serve!



Tips for Achieving the Perfect Texture

The hallmark of a great Balushahi is a crisp, flaky exterior with a soft, tender inside that’s fully cooked and lightly infused with syrup. Keep these tips in mind to get that perfect texture:

Don’t over-knead the dough: Mix just until the ingredients come together, and avoid developing too much gluten. A gently combined dough yields a flaky, melt-in-mouth Balushahi, whereas over-kneading can make it hard or bready. Let the dough rest before shaping to relax it.

Shape with a dent: Always form a dimple or hole in the center of each dough round. Making the Balushahi with an indentation (and not too thick overall) ensures it cooks evenly all the way through. If it’s a solid ball with no dent, the inside might remain undercooked. This little trick helps achieve that delicate, fully cooked interior.

Slow fry at low heat: Patience is key when frying. Cook the Balushahi on low to medium-low heat rather than high. It should bubble gently in the oil, not aggressively. Slow frying gives it time to cook through to the center and develop that signature flaky crust. The result is a golden, crisp outside and a thoroughly cooked soft inside – much like how traditional halwais (confectioners) do it. Also, fry in small batches; adding too many at once can drop the oil temperature. Maintain an even heat for uniform frying.

Perfect sugar syrup absorption: For a Balushahi that is sweet yet not soggy, get the sugar syrup right. Simmer the syrup to a one-string consistency and keep it warm – this way, the Balushahi will readily absorb a thin coating of syrup without turning mushy. If the syrup is too thick (beyond one-string), it won’t soak in; too thin and it could make the sweets overly soft. Soak the fried Balushahi in warm syrup for a few minutes on each side. A warm, correctly prepared syrup infuses just the right amount of sweetness and gives that subtle sheen on the outside.


Serving and Storage

Serving: Balushahi is best enjoyed at room temperature once the sugar glaze has set. The outside will be crisp and sweet, while the inside remains soft and slightly flaky. They make a delightful addition to any festive spread – serve them on a decorative platter, perhaps lined with festive foil or banana leaf. You can even garnish with a touch of varq (edible silver leaf) on top of each for an authentic royal touch. Balushahi pairs wonderfully with a cup of masala chai or as a dessert after a traditional Indian meal. During festivals like Diwali, you can serve Balushahi along with other sweets and snacks as part of the celebrations, or pack them in boxes as a sugary gift for friends and family.

Storage: Once completely cooled, store the Balushahi in an airtight container at room temperature. They have a good shelf life and actually taste even better a day later, as the syrup has fully penetrated. In a cool, dry place, they stay fresh for about 5 to 6 days without refrigeration. (In fact, the high sugar content acts as a preservative.) Be sure to keep them away from humidity to prevent the sugar from melting. Avoid refrigerating Balushahi, as this can cause the sugar to crystallize and the texture to harden. If you need to store them longer than a week, you might refrigerate in a pinch and then allow them to come to room temperature before eating, but fresh is always best. Enjoy this indulgent treat as a make-ahead sweet for festivals – it’s a joy to bite into a Balushahi and savor the celebratory spirit it brings!

😋 Happy Cooking and Festive Eating!

Dessert

Traditional Mysore Pak – A Porous Delight from Karnataka

Puspa

A plate of golden Mysore Pak pieces with a festive oil lamp on the side, showcasing the signature porous texture. I remember the warm glow of clay lamps dancing on the walls during Diwali, and the irresistible aroma of Mysore Pak wafting from my grandmother’s kitchen. This classic sweet – made from besan (gram flour), sugar, and ghee – was always the star of our festive spread. My grandmother would often recount how Mysore Pak was first concocted in a Mysore palace kitchen by a resourceful royal cook for the king. Every bite of this Karnataka specialty tastes like history and festivity combined, with a texture that is porous yet soft-firm, crumbling lightly and then melting in the mouth. In this post, I’ll share the traditional Karnataka-style Mysore Pak recipe (the one with the classic porous texture, not the super-soft version), along with tips, memories, and a bit of festive nostalgia.

Ingredients

Here’s what you need to make Mysore Pak at home. This recipe sticks to the traditional method using a mix of ghee and oil to achieve that porous texture:

Besan (Gram Flour) – 1 cup (about 120 g), sieved to remove lumps.

Sugar – 1¾ cups (350 g) granulated sugar. (You may reduce to ~1½ cups for a less sweet version, but using the full amount gives the authentic texture.)

Water – ½ cup (120 ml), for the sugar syrup.

Ghee (Clarified Butter) – 1 cup (240 ml), plus a teaspoon extra for greasing the tray. Use good quality pure ghee for best aroma.

Oil – ½ cup (120 ml) neutral oil, preferably peanut oil. (Using oil along with ghee is key to getting a light, airy porous structure in traditional Mysore Pak. Don’t worry – good quality oil won’t leave any smell.)

Cardamom – 3 green cardamom pods, seeds crushed (or ¼ teaspoon cardamom powder) for flavor (optional).


Preparation: Grease an 8-inch square pan or plate with a bit of ghee and set it aside. Measure and have all ingredients ready before you start, because the process moves quickly once you begin cooking.

Instructions

Follow these step-by-step instructions to make Mysore Pak. Remember to be cautious and stir continuously – the hot sugar syrup and ghee mixture can bubble vigorously.

1. Sieve the Besan: In a mixing bowl, sift the besan (gram flour) at least twice to break up any lumps. This ensures a smooth mixture later. (Tip: Traditional Mysore Pak doesn’t require pre-roasting the besan; it will cook in the hot syrup, so sieving is enough to remove raw lumps.)


2. Prepare the Ghee+Oil and Sugar Syrup: In one heavy-bottomed kadai (pan), begin heating the ghee and oil together on low heat (Burner 1). In a separate wide pan, combine sugar and water and bring to a boil on medium heat (Burner 2). Stir the sugar syrup until all the sugar dissolves.


3. Cook to One-string Consistency: Boil the sugar-water mixture, stirring occasionally, until it reaches a one-string consistency – this is when a drop of syrup between your thumb and finger pulls into a single thread. (This stage is crucial: the sugar syrup, known as paaka, is the foundation of Mysore Pak’s texture.) Once one-string consistency is reached, keep the syrup on low-medium heat so it continues to bubble gently.


4. Add Besan to Syrup: Quickly but carefully sprinkle the sieved besan into the bubbling syrup in 2-3 batches, stirring vigorously with a spatula as you add it. Ensure there are no lumps – the mixture should be smooth. (Adding the flour gradually while the syrup is boiling prevents clumping.) Cook this besan-syrup mixture on medium heat. You’ll notice it thickens and starts to froth.


5. Incorporate Ghee and Oil in Batches: Now, take the hot ghee-oil mixture from Burner 1. Add one ladle of hot ghee/oil into the besan-syrup mixture and stir continuously. The mixture will sizzle and bubble up lively as the hot fat hits it. Stir until that ghee is fully absorbed and the mixture looks uniform. Repeat this process, adding one ladle of hot ghee-oil at a time and stirring well after each addition. Each addition will cause the mixture to froth and become airy. Continue until almost all the ghee+oil is incorporated. (Keep a few tablespoons of hot ghee/oil reserved in case needed, but you might not use it all.)


6. Watch for the Porous Frothy Stage: As you keep stirring, the mixture will turn glossy and start to lighten in color. After the last addition of ghee, cook a bit more until the whole mass thickens and starts to leave the sides of the pan. You will see the mixture turning very bubbly/foamy with lots of tiny holes (“pores”) appearing. It will also start to come together into one lump and you might hear a faint hissing sound. This is the critical moment – the Mysore Pak is ready to set. (If you stir a few seconds too long here, it can get overcooked; a few seconds too little and it might be slightly soft, so stay focused.)


7. Turn Off and Transfer: The instant you see the mixture looking porous, frothy, and starting to separate from the pan, turn off the heat. Do not add any more ghee at this stage – if you do, it won’t absorb and will make the sweet greasy. Immediately pour the hot mixture into your greased pan. Do not shake, press, or flatten it too much; simply tilt the pan if needed to spread it evenly. (Avoid smoothing out the top with a spatula – leveling it firmly can collapse the air pockets that create the porous texture.)


8. Cool and Cut: Let the slab of Mysore Pak cool for about 5–10 minutes. It should start to set but still be warm to touch. Using a sharp greased knife, gently cut into squares or diamonds (classic shape) while warm. Wiping the knife with a bit of ghee helps to get clean cuts. Allow the pieces to cool completely in the pan – as they cool, they will firm up to the perfect soft-yet-firm consistency. Once fully cooled, lift out the pieces and enjoy!



Tips for Perfect Porous Texture

Getting Mysore Pak right can be tricky, but these tips and tricks will help you achieve that ideal porous, soft-firm texture:

Maintain Ingredient Ratios: The proportion of sugar and ghee/oil is key to texture. Don’t skimp on ghee, and use at least a 1.5:1 ratio of sugar to besan. If you significantly reduce sugar or fat, the Mysore Pak may turn soft like a fudge or come out too brittle. (Traditional recipes often use equal parts besan and sugar, or even more sugar, to get the proper crystallization.)

Use Ghee and Oil: Using a mix of ghee and a bit of oil gives Mysore Pak its light, porous structure. Oil has a higher smoke point and helps create tiny air bubbles as moisture escapes, yielding an airy texture. Don’t worry, the final sweet won’t taste oily (especially if you use a flavorful peanut oil) – it will still be rich in ghee aroma.

Sugar Syrup Mastery: Achieving the correct paaka (sugar syrup consistency) is crucial. One-string consistency means the syrup is neither too thin (which would make the sweet soft or not set) nor too thick (which could make it hard). This stage ensures the Mysore Pak sets with the right firmness and melt-in-mouth feel. Use a heavy pan and medium heat so you don’t overshoot the syrup stage.

Constant Stirring: Once you start adding besan and ghee, stir continuously and briskly. This prevents lumps and ensures even cooking. It also helps distribute the ghee, allowing it to cook the flour and create the hallmark “holes” without any part catching on the bottom.

Timing is Everything: Toward the end, keep a close eye. The moment the mixture turns frothy with porous bubbles and starts to leave the pan, remove it from heat. A few seconds can make the difference between a perfect Mysore Pak and an overcooked one. It’s better to err on the side of slightly under than over – the mixture continues to cook for a bit even after you turn off the stove due to residual heat.

No Pressing Down: When you pour the mixture into the tray, do not press it flat or bang the tray too hard. Minimal spreading is fine, but pressing will compact it and you’ll lose that airy texture. Just pour and let it settle naturally; it will set into a porous slab.

Optional Enhancements: You can stir in the crushed cardamom just as you turn off the heat for a lovely aroma. Some traditional cooks also add a tiny pinch of baking soda right before pouring to enhance porousness (the soda releases extra bubbles), but this isn’t necessary if your technique is good.

Practice Makes Perfect: Don’t be discouraged if your first attempt isn’t perfect. Mysore Pak is famously temperamental – even seasoned cooks take a couple of tries to master the timing and consistency. Every stove and pan is different, so if at first you get a softer burfi or a harder candy, note what might have gone wrong (heat too high, syrup under/overcooked, etc.) and try again. The result is worth it – homemade Mysore Pak has a fresh aroma and authenticity that’s hard to beat!


Serving Suggestions and Shelf Life

Mysore Pak is a festive delight often made for Diwali, weddings, and special occasions. Here’s how you can enjoy and store it:

Serving: Serve Mysore Pak at room temperature. It’s perfect on a festive platter alongside other Indian sweets, or simply on its own with a cup of hot chai or filtered coffee. The pieces have a beautiful golden color and porous look that invites you to take a bite. Because it’s quite rich, you can serve small squares – a little piece goes a long way in flavor. For a special touch, garnish the serving plate with a few toasted nuts or a sprinkle of crushed cardamom to complement the Mysore Pak (though the traditional version is plain).

Gifting: In South India, Mysore Pak is often called the “king of sweets” and is a popular choice for gifting during Diwali and other festivals. You can pack the pieces in decorative boxes – the sweet’s long shelf life makes it travel-friendly and great for sharing.

Storage: Once the Mysore Pak has fully cooled and been cut, store the pieces in an airtight container. It keeps well at room temperature for 2 to 3 weeks, and in fact can last up to about a month without refrigeration if stored properly in a cool, dry place. (The low moisture and high sugar/ghee content act as natural preservatives.) Avoid refrigerating, if possible, as refrigeration can sometimes make the texture denser or cause the sugar to crystallize. Always use a clean, dry spoon or hands to take out pieces, to prevent introducing moisture. Pro tip: If you see the Mysore Pak releasing a bit of ghee while stored, don’t worry – just blot gently with a paper towel. This is normal for homemade ghee sweets and doesn’t affect the taste or shelf life.


Enjoy! This traditional Mysore Pak, with its porous texture and rich aroma, is more than just a sweet – it’s a bite of Karnataka’s heritage and the memories of celebrations. Whether you’re making it for a festival or just to satisfy a sweet craving, I hope this detailed guide helps you create a melt-in-the-mouth Mysore Pak that earns you rave reviews. Happy cooking, and Happy Festivities! 🎉