Category: Dessert

Dessert

Chhena Jhili – Odia-Style Deep-Fried Paneer Sweet

Puspa

Intro: The Sweet That Melts into Memory

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.

Dessert

Chhena Poda – The Burnt Cheesecake of Odisha

Puspa

Intro: When Cheese Meets Fire and Faith

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.

Dessert

Ragi Cake Recipe | Eggless, Healthy Finger Millet Cake with Jaggery

Puspa


About the Recipe

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!

Soft and moist finger millet (ragi) cake topped with chopped nuts, served as a healthy dessert.


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!

Dessert

Oats Kheer Recipe | Healthy & Creamy Indian Dessert with Oats

Puspa


About the Recipe

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)

Dessert

Bottle Gourd Cake – A Soft, Spiced Twist You Didn’t See Coming

Puspa


🧁 Lauki, But Make It Dessert!

We all know lauki from sabzi and kofta… but in a cake?
Yes! And it’s moist, lightly spiced, and surprisingly addictive.

This Bottle Gourd Cake blends grated lauki with flour, cardamom, jaggery (or sugar), and chopped nuts — baked into a soft tea-time treat that’s eggless and guilt-free. Perfect for those who love carrot cake but want to try something fresh and desi.


🛒 What You’ll Need (For 6–8 slices):

1 cup grated lauki (bottle gourd), squeezed

1 cup whole wheat flour (or 50:50 maida + atta)

½ cup jaggery powder or brown sugar

½ cup curd (room temp)

¼ cup oil (neutral)

½ tsp baking soda

½ tsp baking powder

½ tsp cardamom powder

1 pinch salt

1 tbsp chopped nuts (optional)

1 tsp vanilla (optional)




🍰 How to Make It – Simple, Soft & Full of Goodness

1. Prep Lauki

Grate lauki and squeeze out excess water. You should get around ¾ to 1 cup.

2. Mix Wet Ingredients

Whisk curd, oil, and jaggery until smooth. Add vanilla if using.

3. Add Dry Ingredients

Sift flour, baking powder, baking soda, cardamom, and salt. Mix into wet base gently.

4. Fold in Lauki & Nuts

Add grated lauki and nuts. Mix just until combined — don’t overmix.

5. Bake

Pour into a greased cake tin. Bake at 180°C (350°F) for 30–35 mins, or until a toothpick comes out clean.

6. Cool & Serve

Let it cool before slicing. Serve with tea or dust with powdered sugar!



❤️ Why Bottle Gourd Cake Deserves the Spotlight

A smart way to sneak in veggies

Eggless, wholesome, and lightly sweet

Unexpectedly delicious — a total conversation starter

Because lauki deserves a sweet chance too!

Dessert

Makhana Kheer – Creamy Fox Nut Pudding for Vrat & Festive Days

Puspa


✨ A Bowl of Bliss with Every Spoonful

Soft, puffed fox nuts slow-cooked in creamy milk, sweetened just right, and topped with golden nuts — Makhana Kheer is that one dessert you can make in under 30 minutes that still feels royal.

Perfect for Navratri, Ekadashi, or a light dessert after dinner, this kheer is not just delicious but also packed with nutrition.


🛒 What You’ll Need (Serves 3–4):

2 cups makhana (fox nuts)

½ litre full cream milk

4–5 tsp sugar (adjust to taste)

¼ tsp cardamom powder

7–8 cashews

7–8 raisins

1 tbsp ghee

Optional: a few saffron strands soaked in warm milk




🍲 How to Make It – Creamy, Toasted & Festive

1. Roast the Makhana

Heat ghee in a pan. Add makhana and roast on low flame until crisp (about 5–7 minutes). Set aside half if you like a mix of whole and crushed.

2. Crush Half the Makhana

Pulse half the roasted makhana lightly to make a coarse powder. This helps thicken the kheer naturally.

3. Boil the Milk

In a thick-bottomed pan, bring milk to a boil. Lower flame and let it simmer for 5–7 minutes.

4. Add Makhana & Simmer

Add both whole and crushed makhana. Let it cook on low for another 8–10 minutes, stirring occasionally.

5. Add Sugar & Flavoring

Add sugar, cardamom, and soaked saffron. Stir and cook till the milk reduces and thickens slightly.

6. Add Dry Fruits

Fry cashews and raisins in a little ghee. Add to kheer before serving.



❤️ Why Makhana Kheer Is So Special

Light, creamy, and sattvic — perfect for fasting

Naturally gluten-free and rich in calcium

Can be served warm or chilled

Because dessert can be healthy and indulgent

Dessert

Puran Poli – Maharashtra’s Sweet-Stuffed Festival Flatbread

Puspa


🌼 When Jaggery, Dal & Dough Come Together in Pure Celebration

Soft, golden, slightly crispy outside and sweet, melt-in-mouth inside — Puran Poli is not just food.
It’s tradition.
A labor of love.
And the taste of every Marathi festival that brings families together.

🛒 What You’ll Need (Makes 6–8 polis):

For the puran (filling):

1 cup chana dal

¾ cup jaggery, grated

½ tsp cardamom powder

Pinch of nutmeg powder

1 tbsp ghee


For the poli (outer dough):

1½ cups atta (wheat flour) or mix of wheat + maida

Pinch of salt

Warm water to knead

Ghee or oil for cooking




🪔 How to Make It – Sweet, Soft & Soulful

1. Make the Dough

Knead soft, pliable dough using flour, salt, and water. Add a bit of oil and rest it for 30 minutes.

2. Prepare the Puran

Boil chana dal until soft but not mushy. Drain and mash/blend.
In a pan, add dal + jaggery. Cook on low till mixture thickens. Add cardamom and nutmeg.
Cool and divide into equal balls.

3. Assemble the Poli

Take a dough ball, flatten slightly. Place puran in the center, seal edges, and roll gently into thin circles.

4. Cook with Love

Roast on hot tawa with ghee until golden spots appear on both sides. Press gently for even cooking.

5. Serve Warm

With a drizzle of ghee, a side of milk, or katachi amti (spiced dal water from boiled chana dal).



❤️ Why Puran Poli Is a Timeless Festive Favorite

Balanced sweetness — not overly sugary

Rich in protein and tradition

Freezes well for later cravings

Because some recipes are meant to be shared, not just made

Dessert

Kaju Katli – Silky Cashew Fudge Made at Home, Mithai-Style

Puspa


🥮 The Sweet That’s Always First to Vanish from the Box

Be it Diwali, Rakhi, or a wedding tray — Kaju Katli is always the star.
Diamond-cut, silver-coated, and delicately sweet, this cashew mithai has a silky texture that melts in the mouth and leaves you wanting more.

The best part? It needs just 2 main ingredients and comes together in under 30 minutes!


🛒 What You’ll Need (Makes 20–25 pieces):

1 cup cashews (preferably broken ones, raw and unsalted)

½ cup sugar

¼ cup water

½ tsp cardamom powder (optional)

1 tsp rose water or a few drops of kewra (optional)

Ghee (for greasing)


Optional: Silver varak for that classic finish



🍬 How to Make It – Silky, Simple & Irresistible

1. Grind the Cashews

Grind cashews to a fine powder in short pulses (don’t overblend or it’ll turn pasty). Sift if needed for smoothness.

2. Make the Sugar Syrup

In a nonstick pan, heat sugar and water till it dissolves. No need for string consistency — just melt and slightly thicken.

3. Cook the Dough

Add cashew powder to the syrup and stir continuously on low-medium flame. Add cardamom or rose essence.
Cook until the mixture thickens and leaves the sides like a dough (about 7–10 mins).

4. Knead & Roll

Let it cool slightly. Knead into a smooth dough using ghee. Roll between two sheets of parchment to desired thickness.

5. Cut & Finish

Cut into diamond shapes. Add silver varak if using. Let set for 30 mins before serving.



❤️ Why Kaju Katli is Mithai Box Royalty

Only 2 main ingredients

No condensed milk or fancy tools

Melt-in-mouth texture and gentle sweetness

Because homemade mithai always wins hearts

Dessert

Malpua – Crispy, Syrupy Indian Pancakes for Every Celebration

Puspa


🥞 When Ghee Meets Sugar & Festivity Fills the Air

Malpua isn’t just a sweet — it’s a celebration on a plate.
Crispy-edged, golden pancakes fried in ghee and dipped in saffron-kissed sugar syrup, often topped with rabri or chopped pistachios.

Whether it’s Holi in Bihar, Diwali in Odisha, or a wedding thali in Rajasthan — Malpua brings warmth, sweetness, and tradition to every festival.


🛒 What You’ll Need (Makes 8–10 Malpuas):

For the batter:

1 cup maida (all-purpose flour)

2 tbsp semolina (sooji)

¼ cup milk

¼ cup water (adjust for thick pouring consistency)

2 tbsp sugar

1 tbsp grated coconut or khoya (optional)

½ tsp fennel seeds

¼ tsp cardamom powder

Pinch of salt

Ghee or oil for shallow frying


For sugar syrup:

½ cup sugar

¼ cup water

A few strands of saffron

¼ tsp cardamom powder

Optional: few drops of rose water




🍯 How to Make It – Festive, Fragrant & Golden

1. Prepare the Batter

In a bowl, mix flour, semolina, sugar, fennel, cardamom, and coconut/khoya. Add milk and water gradually to form a smooth, thick batter. Rest it for 30–60 mins.

2. Make the Sugar Syrup

Boil sugar and water until it reaches sticky one-string consistency. Add saffron and cardamom. Keep warm.

3. Fry the Malpuas

Heat ghee in a shallow pan. Pour a ladle of batter to form small pancakes.
Cook on medium flame until golden brown on both sides. Drain excess ghee.

4. Soak & Serve

Dip hot malpuas in warm sugar syrup for 1–2 minutes.
Serve warm, garnished with chopped pistachios or with a side of rabri for extra indulgence.



❤️ Why Malpua Is a Celebration Must-Have

Crispy, soft, and syrupy

Easy to customize — with khoya, banana, or rabri

A traditional favorite across many regions

Because some desserts are best made in ghee and served with a smile

Dessert

Mango Shrikhand (Amrakhand) – Creamy, Fruity & Made for Summer

Puspa


🥭 When Hung Curd Meets Mango, Magic Happens

Some desserts don’t need ovens, sugar syrup, or long cooking hours.
Just a bowl of thick hung curd, some saffron, cardamom… and a perfectly ripe mango.

Amrakhand is cool, silky, and utterly spoon-lickable.
Served chilled in little matkas or kulhads, it’s the dessert of choice during mango season — especially in Maharashtra and Gujarat.


🛒 What You’ll Need (Serves 2–3 generously):

2 cups thick curd (yogurt)

1 cup mango pulp (preferably Alphonso or Kesar)

¼ cup powdered sugar (adjust to taste)

¼ tsp cardamom powder

Few strands saffron (optional, soaked in 1 tbsp warm milk)

Chopped pistachios or almonds for garnish

Optional: a pinch of nutmeg or a few drops of rose water




🧁 How to Make It – No Heat, Just Chill

1. Prepare Hung Curd

Place curd in a muslin cloth or strainer. Hang it or leave it in the fridge overnight to drain all water. You should get about 1–1.25 cups thick curd.

2. Whip Up the Shrikhand

In a bowl, whisk the hung curd until smooth. Add mango pulp, sugar, cardamom, and saffron milk. Mix until creamy and lump-free.

3. Chill & Serve

Refrigerate for at least 1 hour before serving.
Garnish with chopped nuts and a few mango cubes or rose petals if you’re feeling fancy.

Serve in chilled bowls or matkas.



❤️ Why Amrakhand Is the Coolest Summer Dessert

No cooking required

Naturally sweet, fruit-forward, and festive

Rich but light on the stomach

Because mangoes deserve more than just milkshakes!