Every summer, the holy city of Puri in Odisha comes alive with the roar of chariots and the scent of sweets during Ratha Yatra. One aroma that signals festival time is that of Khaja (Khoja) – a crispy, layered pastry soaked in sugar syrup. This iconic Odia sweet is multi-layered, crisp and flaky by design, and it is more than just a dessert – it’s a symbol of devotion and tradition. In fact, Khaja is one of the 56 offerings (Chhappan Bhog) served daily to Lord Jagannath as Mahaprasad. Pilgrims often buy baskets of Khaja from the Jagannath Temple bazaar (Ananda Bazar) to carry home and share with neighbors and family. For many Odias, no visit to Jagannath is complete without that first reverent bite of Khaja.
During Ratha Yatra, temple kitchens prepare special sweets like Poda Pitha and Rasabali – and Khaja is offered as a festive treat to the deities. It symbolizes the sweetness of divine blessings as the snack is ceremonially served on the chariot or as temple prasadam. Devotees fondly recall childhood scenes: watching the grand chariot procession, then coming home to the warm, honeyed smell of freshly-fried Khaja. Many Odia families make or purchase Khaja during the festival to distribute as prasad at home. In fact, tradition holds that even a Khaja bought from a shop is treated with reverence – many Odias instinctively touch their head with gratitude at the first bite. This affectionate respect underlines how deeply Khaja is woven into the Ratha Yatra experience.
The Temple Tradition and Cultural Significance
Khaja’s roots are ancient and pan-Indian, but it has become uniquely Odia through Jagannath worship. By the time Khaja was included in the 12th-century Jagannath Temple offerings, Odia cooks had adapted the recipe to local tastes and resources. They added refined wheat flour (maida) to the dough along with ghee. The addition of maida gave the pastry extra elasticity and crisp layers that trap sugar syrup in every fold. This technique yields the flaky texture that Puri’s Khaja is famous for.
Anand Bazaar on the temple grounds is famous for its khaja stalls: devotees queue up to receive a piece as Mahaprasad (sacred food). The crispy sweet, also known as Feni, is emblematic of Jagannath culture. Indeed, Odisha’s daily offering of 56 dishes to Lord Jagannath always includes Khaja, making it a symbol of faith and cultural pride. After darshan, families often bring home wicker baskets of Khaja to share – a tradition that bonds communities. In villages and cities alike, the sight of Tulsi leaves or banana leaves beneath fresh Khaja is a familiar one on festive mornings, and every bite is considered a little blessing from the Lord.
Ingredients (for Flaky Khaja)
All-purpose flour (maida) – 2 cups
Ghee (clarified butter) – 3–4 tablespoons melted (plus extra for brushing)
Salt – a pinch
Warm water – as needed to knead the dough
Oil or ghee – for deep frying
Sugar syrup: 1 cup sugar dissolved in ½ cup water (boiled to a light thread consistency)
Cardamom powder – ¼ teaspoon (optional, for fragrance)
Chopped nuts or saffron – a few strands for garnish (optional)
(Notes: The refined flour and ghee help create the signature layers. Traditionally, maida alone was used in the temple version for a creamier color and texture.)
Method
1. Make the dough: In a mixing bowl, combine the flour and salt. Add the melted ghee and use your fingers to mix until the flour resembles coarse crumbs. Optionally add a pinch of cardamom powder for aroma. Gradually pour warm water and knead into a firm, smooth dough. Cover and let it rest for about 30 minutes.
2. Prepare sugar syrup: While the dough rests, make the syrup. In a pan, dissolve the sugar in ½ cup water and bring to a boil. You may add a teaspoon of lemon juice to prevent crystallization. Simmer until the syrup reaches a light one-thread consistency. Keep the syrup warm.
3. Roll out layers: Divide the dough into 4–5 equal balls. Roll each ball into a very thin circle (like a chapati). Brush the surface of one circle lightly with ghee, and dust a little extra flour (or cornflour) to prevent sticking. Place a second rolled circle on top and brush with ghee again. Stack all rolled circles (brushing each) into a layered stack.
4. Form the rolls: Roll the stacked layers tightly into a cylinder log. Seal the edge by pressing a little water if needed. Trim the ends and cut the log width-wise into 8–10 short rolls (each about 1–1.5 inches long).
5. Flatten the pieces: Take each little roll and press gently down its center with your finger or a rolling pin, so it flattens slightly but keeps its layered shape.
6. Deep-fry: Heat oil in a deep wok over medium heat. Fry the prepared pieces on medium-low heat first, then increase to medium. Fry slowly until they turn a rich golden-brown on all sides, turning carefully so both sides crisp evenly. (Low-to-medium heat ensures the layers puff up and cook through.) Remove the fried Khaja and drain on paper towels.
7. Soak in syrup: While the Khaja is still hot, dip each piece into the warm sugar syrup for 1–2 minutes, coating it fully. Lift them out and arrange on a rack or plate. As they cool, the syrup will crystallize slightly on the surface, giving that final delicate crunch.
8. Serve: Once cool, transfer the flaky Khaja to a serving platter. Optionally, sprinkle with chopped nuts or saffron strands for color. Serve with warm tea, or pack them as prasad – the Khaja stays fresh and crisp for days thanks to its syrup coating.
Enjoy the crisp layers and sweet fragrance of homemade Khaja, a festival favorite from Odisha. Each bite of this temple treat carries a touch of history and devotion – a true Chhappan Bhog delight.
Each August, as the monsoon brings cooler evenings, our home lights up in anticipation of Janmashtami, the celebration of Lord Krishna’s birth. The festival is marked by fasting through the day and jubilant puja at midnight. We decorate the puja room with diyas, rangoli designs, and peacock feathers (symbols of Krishna), waiting eagerly to break the fast with a special bhog of sweets. In my childhood memories, the most magical part of Janmashtami night was the kitchen filled with the aroma of milk, cardamom, and saffron. My mother would gently simmer khoya (reduced milk solids) with sugar, cardamom and saffron, chanting childhood prayers, as we peeped into the pot, mouths watering for the first bite of warm pedas.
The saffron-hued pedas on a traditional brass plate, dotted with bright green pistachios and lit by oil lamps, capture the golden glow of Janmashtami celebrations. Pedas like these are more than sweets; they are offerings to the child-god. It is believed that Krishna loved milk sweets, and one legend explains how peda was “born”: Krishna’s mother Yashoda accidentally left a pan of boiling milk on too long, then mixed in sugar to salvage it, creating the first peda. Krishna loved it so much that offering peda to him became tradition in Mathura (his birthplace). Indeed, Mathura’s famous Mathura pedas are a Janmashtami specialty. In fact, tradition holds that preparing and offering sweets like pedas to Lord Krishna brings prosperity and happiness.
Drawing on these memories, we make kesar (saffron) khoya pedas each Janmashtami. A few saffron strands steeped in warm milk lend the pedas their rich golden hue and delicate aroma – an apt nod to the “kesari” color often associated with sacred Hindu festivities. As Sharmili’s Kitchen notes, the traditional recipe uses khoya, sugar, saffron, and cardamom to evoke Krishna’s favorite flavors. Crumbled with love and shaped by hand, these sweet milk pedas are soft, melt-in-the-mouth, and crowned with slivers of pistachio for crunch and color.
Ingredients
1 cup (about 200 g) khoya (mawa), grated (use fresh or store-bought evaporated milk solids)
1/2 cup sugar (adjust to taste)
1/2 teaspoon cardamom powder
A pinch of saffron strands (5–6 strands), soaked in 1–2 tablespoons warm milk for color and aroma
2–3 tablespoons whole milk (to help mix/soften)
1–2 tablespoons ghee (clarified butter), optional (for richness and to prevent sticking)
Chopped pistachios (or slivered almonds) for garnish
Instructions
1. Prepare saffron milk: Soak the saffron strands in warm milk for 10–15 minutes to release color and flavor. This will tint the pedas a golden hue.
2. Cook khoya mixture: In a heavy-bottomed pan on low heat, crumble the grated khoya and add sugar and cardamom. Stir gently to combine. (Pro tip: cook on very low heat so the khoya doesn’t brown too much.) Add the saffron-infused milk and ghee. Stir continuously. You’ll first see the sugar melt and the mixture become moist, then slowly thickening. Keep stirring to prevent sticking or burning. Continue cooking until the mixture turns into a soft, pliable dough and starts to pull away from the sides of the pan. This step can take several minutes but is key for smooth pedas.
3. Cool and knead: Remove the pan from heat and let the mixture cool slightly until it’s warm enough to handle. If it feels too sticky, you can stir in a little more warm milk or ghee. Once warm (but not hot), knead the khoya mixture with a spatula or lightly with your hands until smooth. It should hold together without crumbling.
4. Shape the pedas: Divide the mixture into small portions (about 12 for medium pedas). Roll each portion between your palms into a smooth ball, then flatten slightly into a thick disc. You can use a traditional peda mold or simply press a fork or the back of a spoon to make a pattern on top. Garnish each peda by gently pressing a few slivered pistachios or almonds onto the surface.
5. Finish and serve: Arrange the pedas on a decorative plate. They will firm up as they cool. You can serve them immediately (still soft and warm) or refrigerate for a couple of hours to set. The pedas keep for a few days in an airtight container at room temperature, but they’re at their creamiest on the first day.
“With these tender saffron-khoya pedas, each bite feels like a blessing passed down from childhood,” I remember thinking with every Janmashtami. The warm golden sweets symbolize the joy and devotion of the festival. Serving them on a brass thali with lit diyas and maybe a peacock feather nearby brings the story of Krishna’s playful, sweet-loving youth right into our home each year. Enjoy this peda recipe as a festive offering or simply a nostalgic treat that connects us to the pure sweetness of Lord Krishna’s teachings.
Aamras served with puri, garnished with slivered nuts – a golden summer treat in Maharashtrian and Gujarati cuisine.
There’s a particular joy in summer that comes in the form of mangoes. As the mercury rises, so does the excitement in Indian homes for juicy, ripe mangoes. And nothing captures that sunshiney bliss better than a chilled bowl of Aamras with hot, fluffy puri. Aamras (literally “mango nectar” in Hindi/Marathi) is essentially a silky smooth puree of ripe mangoes, often served as a dessert or side with Indian bread. In western India – especially Maharashtra and Gujarat – this combination of Aamras-Puri isn’t just food, it’s an emotion. It reminds one of school holidays, family gatherings, and festive feasts where everyone’s sitting around a big thali, reaching for yet another puri to scoop up that golden, sweet mango goodness. In this post, let’s dive into this traditional delight – from a warm introduction (because every recipe has a story) to the ingredients, step-by-step method, tips, a quick note on making puri, serving suggestions, and a special section on why I love it so much. Get ready to savor summer on a plate!
Ingredients
Here’s what you’ll need to make aamras (serves 4) – it’s a short and sweet list:
Ripe Mangoes – 2 to 3 large mangoes, approximately 2 cups of chopped mango pieces (Alphonso Hapus works great for its sweetness and color, or use Kesar, Payari, etc.)
Sugar – 2–4 teaspoons, or to taste (adjust depending on the sweetness of the mangoes; you can also use jaggery for a more rustic sweetness)
Milk – 2 tablespoons, optional (to adjust consistency; use cold milk for a creamier aamras, or water for a thinner consistency or a vegan option)
Saffron Strands (Kesar) – a pinch, optional (for garnish and a delicate aroma; soak in a teaspoon of warm milk for a minute to draw out color)
Ghee – 1 teaspoon, optional (for drizzling on top when serving – a traditional touch especially loved in Gujarat)
Note: The above ingredients are for the aamras (mango puree) itself. To enjoy it the traditional way, you’ll also need ingredients for puri (deep-fried whole wheat bread) – see the brief puri recipe below. Typically, puri is made with whole wheat flour, salt, and water, and fried in oil.
Method
1. Prep the Mangoes
Wash the mangoes thoroughly to remove any sap or residues. Peel the mangoes and cut the flesh into small pieces, discarding the seed. The riper the mango, the easier this will be. If you’re using a variety like Alphonso or Kesar, you’ll already notice the rich aroma as you chop – that’s a good sign of delicious aamras to come!
2. Blend into Aamras
Place the mango pieces into a blender or mixer jar. Add sugar (if your mangoes are only mildly sweet) and the ground cardamom. Blend everything until you get a smooth, thick mango puree. The consistency should be pourable but not runny. If the mango flesh is very dense or the blender is struggling, add 1-2 tablespoons of milk (for a creamy touch) or water and blend again. The result should be a glossy, sunset-yellow puree that’s silky on the tongue. (Traditional method: If you’re feeling nostalgic, you can also mash the mango pulp by hand. Simply squeeze and massage the mango pieces in a bowl using your fingers or a wooden whisk (mathani) – it’s labor-intensive but yields a lovely texture, and it’s how our grandmothers did it!)
3. Taste and Adjust
Now, taste the blended aamras. This step is crucial because mangoes can vary in sweetness. If it’s already sweet enough, you’re good to go. If not, add a teaspoon or two more of sugar and blend briefly. Remember, you can always add sweetness but you can’t remove it, so add in small increments. Traditionally, if the mangoes are top-quality and naturally sweet, no extra sugar is needed. Also check the consistency: if you prefer it a bit thinner (especially if you plan to drink it or if it’s too thick to scoop), you can whisk in a little more milk or water. Just be careful not to dilute it too much – aamras is best enjoyed thick enough to coat the back of a spoon.
4. Chill
Pour the prepared mango puree into a serving bowl (or individual small bowls) and cover. Place it in the refrigerator for at least 30 minutes (or even a couple of hours). Aamras is meant to be served chilled – the flavors perk up when it’s cold, and it’s incredibly refreshing on a hot day. (If you’re in a rush, you can pop it in the freezer for 10-15 minutes, but don’t let it freeze solid.) Meanwhile, you can get ready to fry the puris so they’re timed to be hot and fresh when you serve.
5. Prepare the Puris
While the aamras is chilling, it’s time to make some puri (fried puffed bread) to go with it. Skip ahead to the Puri Recipe section for a brief how-to. Essentially, you’ll knead whole wheat flour with a bit of salt and water to make a dough, then roll it into small discs and deep fry until they puff up. This only takes around 20 minutes. The key is to have your puris hot and ready when you serve aamras.
6. Serve and Enjoy
Give the chilled aamras a quick stir just before serving. Then, serve it in small bowls or katoris placed on each plate. Pile up the freshly fried puris in a basket or tray lined with paper (to absorb excess oil). Now for the special touch: if you like, drizzle a few drops of ghee on the surface of each bowl of aamras. This is a Gujarati tradition – the faint nuttiness of ghee on cold mango puree is a game changer, trust me. Garnish with a couple of saffron strands on top for a pop of color (and divine aroma). To eat, tear a hot puri, scoop up some chilled aamras with it, and enjoy the explosion of flavors – the experience is pure bliss, combining the cold, sweet, smooth mango with the warm, slightly salty, flaky puri. It’s a summer marriage made in heaven!
Tips for the Perfect Aamras
Choose the Right Mangoes: Start with quality mangoes because aamras is all about the mango. Fully ripe, juicy mangoes with non-fibrous flesh work best. Varieties like Alphonso (Hapus), Kesar, or Pairi/Payari are ideal for their vibrant color and rich natural sweetness. If the mangoes are a bit fibrous, you can push the puree through a sieve after blending to catch any fibers – but using a good mango avoids this extra step. Seasonal, sweet mangoes = heavenly aamras.
Sweetness Control: Traditionally, if mangoes are very sweet, no extra sugar is added to aamras. Taste your mangoes/puree first, and sweeten only as needed. If you do need to add sweetness, you have options: plain sugar dissolves easily and won’t change the color, whereas jaggery (unrefined cane sugar) can add a deeper, molasses-like flavor – great if you like a rich, earthy sweetness (just know it will make the color a bit darker). Add sweetener in small increments, blending and tasting as you go, so you hit the perfect sweet spot.
Consistency Matters: Aamras should have a slightly thick, pourable consistency – think of a thick smoothie or a flowing custard. It shouldn’t be watery or too thin. If your aamras is too thick (maybe your mangoes were super pulpy or you want a lighter texture), adjust gradually. For a Maharashtrian style tweak, you can stir in a few tablespoons of cold milk to lend a creamier, smooth finish. For a Gujarati style approach (which typically avoids milk), add a spoon or two of water instead – just enough to loosen the puree slightly. Always add a little at a time and check; you can’t undo a watery aamras! Also, remember it thickens a bit after refrigeration, so err on a touch thinner if you plan to chill it long.
Flavor Boosters: The classic aamras is usually just mango, maybe sugar, and cardamom. Cardamom powder is a beloved addition in Maharashtra – it adds a warm, aromatic note that complements mango so well. In Gujarat, some families add a pinch of dry ginger powder (soonth/sonth) for a gentle zesty hint, and often a spoonful of ghee on top while serving. You can try both variations in your kitchen and see what you prefer. Saffron is another luxurious addition – just a few strands can make your aamras look and taste royalty-worthy. If using saffron, soak it in a tiny bit of warm milk and stir that into the aamras for an even infusion of color and flavor. Lastly, though not traditional, a squeeze of lemon or a pinch of salt can be added if your aamras tastes overly sweet or flat – acid and salt are known flavor enhancers (but use very sparingly, only if needed).
Serving Temperature: Always serve aamras chilled. This isn’t the kind of dessert you serve warm or at room temperature. The chill amplifies the refreshing feel. If you’re making it ahead for a party, you can blend it and keep it in the fridge. Just give it a good stir before serving (if it sat for many hours, the top might darken slightly or a bit of liquid might separate – a quick stir will homogenize it again). For outdoor summer picnics, you can even keep the serving bowl of aamras over another bowl of ice to keep it cold.
Storage: Because aamras is essentially fresh fruit puree, it’s best enjoyed within a day or two for the best flavor. If you have leftovers, refrigerate them in a clean, airtight container and try to finish by next day (remember, no preservatives here!). For slightly longer storage or if you have a glut of mangoes, you can make mango pulp in bulk and freeze it. Pour the pure mango puree (no milk or sugar added) into freezer-safe bags or containers and freeze. This frozen mango pulp can last a few months. When you crave aamras out of season, thaw the pulp, blend it smooth (add your sugar and spices at this point), and enjoy. It won’t be as aromatic as fresh, peak-season mango aamras, but it’s still a nice treat. (One pro tip: I often freeze small portions of mango pulp at peak season. Come Diwali or New Year, I surprise the family with aamras-puri when no one’s expecting it!)
Presentation: If you want to dress it up for guests or a festive occasion, get creative with presentation. You can serve aamras in elegant glass bowls or even in the mango skins (for a rustic touch). Top each serving with something pretty and tasty – a few pistachio or almond slivers, a couple of saffron strands, or that drizzle of ghee we discussed. The garnishes not only make it look festive but also add texture (nuts) or aroma (saffron, ghee). And of course, serve alongside puri – the contrast of textures (soft puree vs. puffy bread) and temperatures (cold vs. hot) is what makes this duo legendary.
Making the Puri (Fried Bread)
No aamras-puri experience is complete without the puri – the simple fried bread that becomes a perfect scoop for the mango puree. Here’s a quick guide to make puris at home:
Ingredients (for puri dough): 2 cups whole wheat flour (atta), 1/2 teaspoon salt, about 3/4 cup water (adjust as needed), and oil for deep frying. (Optional: 1 teaspoon of oil or ghee to rub into the dough for extra crisp yet soft puris.)*
Make the Dough: In a mixing bowl, combine the whole wheat flour and salt. Add water little by little and start kneading. You want a firm, stiff dough (firmer than chapati dough). It should not be sticky. Knead for a few minutes until smooth. Coat the dough with a few drops of oil to keep it from drying, cover, and let it rest for about 15 minutes (resting helps gluten develop for better puffing).
Roll it Out: After resting, divide the dough into small balls – roughly the size of a lemon. Flatten a ball and use a rolling pin to roll it into a circle of about 4 inches in diameter. Tip: Don’t use dry flour to roll (as we do for rotis) because that can burn in the oil; if needed, apply a tiny bit of oil on the rolling surface or pin to prevent sticking. The rolled disc should be even and not too thin.
Fry the Puris: Heat oil in a deep kadai or skillet. The oil needs to be hot (around 180°C/350°F if you use a thermometer). Test by dropping a small bit of dough; it should sizzle and rise up immediately. Slide one rolled puri carefully into the oil. It will sink momentarily then puff up. Gently press it with a slotted spoon or skimmer – this helps it puff completely. Fry for about 10-20 seconds on one side, then flip and fry another 10 seconds until puri is puffed and light golden in color. Remove with the slotted spoon, letting excess oil drain, and place on paper towels. Continue with the remaining puris, and remember not to crowd the pan – fry one or two at a time depending on the size of your pan. Keep the fried puris in a single layer so they stay puffy (stacking can flatten them).
Serve: Puris are best enjoyed fresh and hot. They tend to lose their crunch and deflate a bit as they cool, so time them to be done just when you’re about to eat. Pile them in a bowl or dish lined with paper. They’ll disappear fast – especially with a tempting bowl of aamras on the table!
If you prefer a detailed recipe with step-by-step photos for puri, feel free to check out a full Puri Recipe. But the above instructions should work like a charm for a quick batch of puffed puris. Once your puris are ready, dive into the Aamras-Puri feast without delay – hot puris + cold aamras = happiness!
Serving Suggestions
Aamras with puri is such a versatile duo – it can be the highlight of a festive feast or a simple indulgent summer lunch. Here are a few serving ideas and contexts for this delightful dish:
Festive Thali: In many Maharashtrian and Gujarati wedding feasts and festive occasions, aamras-puri is served as part of a traditional thali (a full platter meal). Picture a big plate with spicy veggies, pickles, curries, yogurt and, in the place of honor, a katori of bright orange aamras with a stack of puris. It adds a celebratory vibe and is often the most loved item on the platter. If you’re hosting a special lunch (say for Ganesh Chaturthi or a family get-together in mango season), consider making a mini-thali with aamras-puri as the star – keep the rest of the menu light since this duo is quite rich and filling on its own.
Summer Lunch or Dessert: Honestly, aamras-puri can be a meal in itself. For a laid-back summer lunch, serve yourself a generous bowl of chilled aamras and as many puris as you can eat. You won’t need much else! It’s common in our home to have just aamras and puri for Sunday lunch on scorching days – it’s cooling, satisfying, and puts everyone in a good mood (and then straight into a mango-induced nap 😄). Alternatively, if you’ve made a spicy Indian meal, you can serve aamras as a dessert in the end. In that case, you might serve it without puri, just in small dessert bowls to be eaten on its own like a pudding. But trust me, it’s extra special with puri, so I almost always pair them.
With a Savory Side: While not required, you can add a savory side dish to your aamras-puri meal. A classic combination in Maharashtra is Aamras-Puri with Batatyachi Bhaaji – which is a simple, mild potato stir-fry (turmeric and minimal spices) served alongside. The lightly spiced potatoes complement the sweet aamras and make the meal feel complete. Another traditional accompaniment is a spoonful of mango pickle on the side of your plate. A little bit of tangy, spicy pickle eaten intermittently cuts through the sweetness and elevates the flavors – it might sound odd, but try a tiny lick of pickle in between bites of aamras-puri, it’s wonderful! However, avoid any strongly flavored curries or sabzis with aamras-puri; the mango puree is delicate and should remain the hero of the meal (strong flavors can clash or overwhelm the experience).
Shrikhand-Puri Alternative: If by any chance you’re reading this outside of mango season and still want a similar treat – there’s a popular alternative in Maharashtra: Shrikhand-Puri. Shrikhand is a thick yogurt-based sweet (often flavored with saffron and cardamom) and is also enjoyed with puris, especially when mangoes aren’t around. But as soon as summer arrives and mangoes are aplenty, shrikhand takes a backseat and the glorious aamras takes center stage. Some festive menus even offer both! So, you could serve shrikhand alongside aamras for variety, and let people alternate between the two – both eaten with puris. It’s double indulgence but hey, Indian festivals and summers are meant for enjoying abundance.
Finally, whether you serve it in a grand thali or as a cozy family meal, remember the golden rule: Hot puris and cold aamras. That temperature contrast is key to the experience. So time your meal prep accordingly, and enjoy this simple yet divine pairing that truly celebrates the king of fruits – the mango!
Why I Love It
Every bite of aamras with puri carries me back to the golden summers of my childhood. I remember tumbling into the house after long hours of playing under the harsh sun – face red, hair messy, and stomach growling. The moment I stepped in, I’d be hit by the heavenly fragrance of ripe mangoes wafting from the kitchen. My grandmother would be there, seated on the cool floor, a large bowl in front of her. She’d be squeezing mango pulp by hand with an old wooden masher – a true labor of love that filled the entire house with a sweet, fruity aroma. Nearby, a heap of fluffy puris would be wrapped in a cloth to keep them warm. As soon as I washed my hands (a must-do ritual enforced by grandma!), she’d hand me a katori of chilled aamras and a couple of ghee-brushed puris. I would sit cross-legged on the floor beside her, and dunk a piece of puri into the thick mango puree. That first bite – oh, I can still recall it – the puri’s warmth meeting the cold, luscious mango sweetness – it was pure bliss. I’d devour it with mango dripping down my fingers, and she’d chuckle, wiping my hands with the end of her saree pallu.
What makes aamras-puri so special to me is not just its delectable taste, but the memories and comfort it brings. It’s a reminder of family gatherings during summer vacations, when all of us cousins would sit in a big circle with a huge pot of aamras at the center. We’d compete to see who could eat the most puris with aamras, giggling with mango-streaked lips and sticky fingers. Those afternoons felt endless and joyful.
It’s also the simplicity of the dish that enchants me – just ripe fruit and a basic bread, no elaborate techniques or fancy ingredients – yet it feels like a royal treat meant for the gods. Even today, as soon as the mango season hits its peak, the very first thing I make is aamras. It’s my way of celebrating summer. The creamy sweetness of the mango, the light hint of cardamom, the indulgent aroma of that little drizzle of ghee, and the satisfaction of tearing into a hot puri to scoop it all up… it’s an experience that nourishes the soul as much as the body. This dish is sunshine and nostalgia served on a plate, and that’s why I absolutely love it.
In every Indian home during Makar Sankranti, the kitchen fills with the nutty aroma of sesame roasting and the sweet caramel smell of jaggery melting.
As kids, we used to gather around the big brass pot, waiting to roll hot sticky ladoos between our palms, giggling when we burned our fingers a little because we couldn’t wait.
Til ke Ladoo are not just sweets — they are tiny bundles of tradition, warmth, and love shared between generations.
Ingredients:
1 cup sesame seeds (til)
¾ cup jaggery (gur), grated
1–2 tbsp water
1 tsp cardamom powder (optional)
2 tsp ghee (for greasing palms)
Steps to Make Til Ke Ladoo:
1. Roast the Sesame Seeds
Dry roast sesame seeds on low flame until golden and aromatic.
Keep stirring to avoid burning. Set aside to cool.
2. Prepare the Jaggery Syrup
In a heavy pan, melt jaggery with 1–2 tbsp water.
Cook until you get a sticky, soft-ball stage (test by dropping a little syrup in cold water — it should form a soft ball).
3. Mix and Roll
Quickly add roasted sesame seeds and cardamom powder.
Mix well.
Grease your palms with ghee.
While the mixture is still warm, take small portions and shape into round ladoos.
Serving Suggestions:
Best enjoyed fresh, during winter evenings
Store in airtight container for up to 2 weeks
Why I Love It
Because Til ke Ladoo are warmth you can hold in your hand — simple, pure, nourishing bites of winter.
In every Indian home, when Gujiyas are being fried, you know festivals are near.
As a kid, the kitchen would transform during Holi. Large plates of kneaded dough, sweet khoya stuffing laid out, and the entire family — aunts, cousins, grandmothers — sitting together, shaping gujiyas by hand, sealing the edges, and sneaking tastes of raw filling when no one was watching!
One bite into a warm, crispy gujiya — flaky outside, soft and rich inside — and it feels like celebrating life itself.
Ingredients:
For Dough:
2 cups maida (all-purpose flour)
4 tbsp ghee (for moyan)
Water (to knead)
A pinch of salt
For Filling:
1 cup khoya (mawa)
¼ cup powdered sugar
2 tbsp chopped nuts (almond, cashew, pistachio)
2 tbsp desiccated coconut
1 tsp cardamom powder
Raisins (optional)
For Frying:
Oil or ghee
Steps to Make Gujiya:
1. Prepare the Dough
Mix maida, ghee, and salt.
Rub to form a breadcrumb texture.
Knead into a stiff dough using water. Cover and rest for 30 mins.
2. Prepare the Filling
Roast khoya lightly until it turns slightly golden. Cool.
Some dishes are not just recipes — they are rituals. Gajar Ka Halwa is one such dessert. Made slowly over hours, stirring patiently, letting carrots soak up milk and ghee until they transform into a soft, glowing pudding.
My memories of Gajar Ka Halwa are tied to winter evenings — cozy sweaters, the smell of cardamom filling the kitchen, and my mother calling us all in to scoop up the first warm bowl.
Ingredients:
4–5 medium carrots (red winter carrots preferred), peeled and grated
2 cups full-fat milk
3–4 tbsp ghee
½ cup sugar (adjust to taste)
4–5 green cardamom pods (crushed)
2–3 tbsp chopped nuts (cashew, almond, pistachio)
Raisins (optional)
Steps to Make Gajar Ka Halwa:
1. Cook the Carrots
Heat 1 tbsp ghee in a thick-bottomed pan.
Add grated carrots and sauté for 5–7 minutes until soft.
2. Simmer with Milk
Add milk.
Simmer on low flame, stirring occasionally, until milk is absorbed (30–40 mins).
3. Sweeten and Flavor
Add sugar and cardamom powder.
Stir and cook until the mixture thickens and starts leaving sides of the pan.
4. Finish with Ghee and Nuts
Add remaining ghee, mix well.
Garnish with nuts and raisins. Serve warm.
Serving Suggestions:
Serve warm as a winter dessert
Tastes great cold too, after setting for a few hours
Pair with vanilla ice cream for a fusion twist
Why I Love It
Gajar Ka Halwa is not just a sweet. It’s warmth, patience, family, and celebration — all captured in a single, glowing bowl.
There are sweets you eat and forget. And then there’s Chhena Jhili — where one bite melts on your tongue and stays in your memory.
Born in the temple town of Nimapada, this sweet is Odisha’s answer to gulab jamun, but lighter, softer, and infused with a distinct homemade flavor. It was always the star sweet at weddings, prasad bhogs, and temple fairs.
Ingredients:
For the Jhili:
1 cup fresh chhena (soft paneer)
1 tsp maida (optional, for binding)
A pinch of cardamom powder
A pinch of baking soda (very little)
Ghee or refined oil for frying
For the Sugar Syrup:
1 cup sugar
½ cup water
1–2 crushed cardamoms
A few drops of rose water (optional)
Steps to Make Chhena Jhili:
1. Prepare the Chhena Dough
Mash chhena until smooth. Add maida, cardamom, and soda. Mix gently into a soft dough.
2. Shape and Fry
Shape into small balls or oblong discs.
Fry on low-medium heat in ghee or oil until golden.
3. Soak in Syrup
Prepare one-string sugar syrup with cardamom.
Add fried jhilis to warm syrup and soak for at least 1 hour.
Serving Suggestions:
Serve warm or at room temp as a dessert
Garnish with saffron strands or chopped pistachios (optional)
Why I Love It
Chhena Jhili is not just sweet — it’s soulful. It reminds me of temple bells, wedding trays, and that first syrup-soaked bite that tells you: yes, this is home.
In Odisha, when you talk about sweets, Chhena Poda stands apart — not for its richness, but for its rustic soul.
This wasn’t a dessert born in royal kitchens. It was born by accident — leftover chhena left in a warm oven overnight, baked into something magical. Now, it’s not only a temple offering (especially at Lord Jagannath’s temple in Puri) but also a dessert that defines Odia pride.
As a child, I’d stand near the village bakery, waiting for that smoky aroma of caramelized cheese. One slice was never enough.
Ingredients:
1½ cups chhena (fresh paneer or ricotta)
½ cup sugar or jaggery (adjust to taste)
1 tbsp rava/sooji (for binding)
¼ tsp cardamom powder
1 tsp ghee (for flavor)
1 tbsp chopped cashews or raisins (optional)
Ghee for greasing the tin
Banana leaf (optional, for authentic flavor)
Steps to Make Chhena Poda:
1. Prep the Batter
Mash chhena until smooth.
Add sugar/jaggery, rava, cardamom, ghee, and nuts. Mix well into a thick, smooth paste.
2. Prepare the Tin
Grease a baking dish with ghee. Line with banana leaf (optional).
Pour in the mixture and smooth the top.
3. Bake It Golden
Preheat oven to 180°C (350°F).
Bake for 45–60 minutes until the top is dark golden brown and a knife comes out clean.
Let cool before slicing.
Serving Suggestions:
Slice and serve warm or chilled
Sprinkle powdered sugar or a drizzle of date syrup for extra indulgence
Why I Love It
Chhena Poda is rustic, rooted, and regal — all at once. It reminds me that sometimes, the best things come from letting something sit, settle, and caramelize slowly into perfection.
Ragi Cake is a soft, moist, and eggless cake made using ragi (finger millet) flour, jaggery, and minimal fat. It’s a nutritious twist on regular chocolate cake — rich in calcium, fiber, and iron.
Ideal for tea-time, tiffin boxes, or even a healthy dessert, this millet cake is fuss-free and made in one bowl — no fancy mixers needed!
Ingredients (For 6–8 slices)
1 cup ragi flour
¼ cup whole wheat flour (or maida)
½ cup jaggery powder (or brown sugar)
½ cup curd (yogurt)
¼ cup oil (neutral, like sunflower or rice bran)
¼ cup milk (adjust as needed)
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract (or 1 tbsp cocoa powder)
Pinch of salt
Optional: 1 tbsp chopped nuts or choco chips
How to Make Ragi Cake (Step-by-Step)
1. Preheat & Prepare
Preheat oven to 180°C (350°F)
Grease and line a loaf or round cake tin
2. Mix Wet Ingredients
In a bowl, whisk curd, oil, and jaggery powder until smooth
Add vanilla and milk. Mix well.
3. Sift & Fold
Sift together ragi flour, wheat flour, baking powder, baking soda, and salt
Fold dry ingredients into wet mix gently
If using cocoa, sift it with flours
Adjust batter consistency with a little milk if too thick
4. Bake
Pour into the greased tin. Tap gently.
Top with chopped nuts or choco chips
Bake at 180°C for 30–35 minutes or until a skewer comes out clean
5. Cool & Slice
Cool completely before slicing
Serve as is or with a drizzle of honey or nut butter
Serving Suggestions
Serve with tea, coffee, or warm milk
Dust with powdered jaggery or cocoa for a festive look
Great as a snack for kids or diabetic-friendly dessert
Tips for Soft & Moist Ragi Cake
Use fresh curd and whisk well for a smooth texture
Don’t overmix the batter — just fold gently
Jaggery adds natural sweetness — adjust to your taste
You can make it in a steamer if oven not available
Variations
Add banana or grated apple for more moisture
Make it chocolatey with 1 tbsp cocoa and chocolate chips
Vegan version: use almond milk + lemon juice instead of curd
If you enjoy guilt-free bakes, check out my Bottle Gourd Cake — soft, spiced, and full of surprises!
Oats Kheer is a creamy Indian-style pudding made with rolled oats, milk, jaggery, and aromatic spices. It’s quick, wholesome, and a great low-guilt dessert that also works as a light breakfast.
Packed with fiber and calcium, this dish brings the comforting feel of traditional kheer in a healthier, modern avatar — perfect for busy mornings or after-meal sweetness.
Ingredients (Serves 2–3)
½ cup rolled oats (or quick oats)
2 cups full cream milk
3–4 tbsp jaggery or sugar (adjust to taste)
2 tbsp grated coconut (optional)
¼ tsp cardamom powder
1 tsp ghee
6–7 raisins
5–6 cashews
A few saffron strands (optional)
How to Make Oats Kheer (Step-by-Step)
1. Roast the Oats (Optional but Recommended)
Heat ½ tsp ghee in a pan. Add oats and roast on low flame for 2–3 minutes until slightly golden. Set aside.
2. Boil the Milk
In a deep pan, bring milk to a gentle boil. Simmer on low heat for 5 minutes.
3. Add Oats & Simmer
Add roasted oats and stir continuously. Let it cook on low flame for 5–7 minutes until the mixture thickens slightly.
4. Sweeten the Kheer
Turn off the flame. Add jaggery (or sugar), cardamom, and grated coconut if using. Mix well until jaggery dissolves completely.
> Note: If using jaggery, always add after turning off the heat to prevent curdling.
5. Fry Dry Fruits & Garnish
Heat ½ tsp ghee. Fry cashews and raisins until golden. Add to kheer. Mix well.
Serving Suggestions
Serve warm or chilled, as dessert or light breakfast
Add chopped dates or figs for a natural sugar boost
Sprinkle some cinnamon for a fusion twist
Tips for Best Oats Kheer
Use full cream milk for richer flavor
Jaggery makes it healthier — but sugar gives a classic taste
For thicker kheer, simmer longer or increase oats
Add nuts, seeds, or even protein powder for nutrition-packed versions
Variations
Make it vegan by using almond or coconut milk
Add grated apple or mashed banana for baby-friendly kheer
Use steel-cut oats (increase cooking time and milk)
The Pinch of Masala 