Tag: festive Indian recipes

Dessert

Doi Boondi: Bengali Sweet Curd with Crispy Boondi

Puspa

For many Bengalis, Doi Boondi is more than just a dessert – it’s a spoonful of nostalgia. In festive times like Durga Puja or wedding feasts, families gather to end the meal on a sweet note. Even Bollywood star Prosenjit Chatterjee fondly recalls “boondi aar doi” (boondi with curd) as “the best sweet dish” of his childhood. Boondi sweets are so woven into Bengali tradition that golden fried boondi is offered as prasad in many Durga Puja celebrations. Each bite of Doi Boondi – creamy yogurt swirled with syrupy boondi balls – evokes memories of home kitchens, summer gatherings, and the soft click of Bengali click-clacks at the dinner table.

This festive bowl of sweetened curd with crispy boondi is often served chilled, garnished with nuts and rose petals for color. The curd (doi) is lightly sweetened and infused with warm spices, then layered with soft, golden boondi. A hint of cardamom or saffron in the curd gives it a rich aroma. Tradition says to set the sweet curd in an earthen pot (matka) – the porous clay lets extra whey evaporate, yielding a thicker, silkier mishti doi. The result is a cool, refreshing dessert that perfectly balances sweet and tangy flavors.

Ingredients

For boondi: 1 cup besan (gram flour), pinch of baking soda, water (to make a batter), oil or ghee for deep frying.

For sugar syrup: 2 cups sugar, 1½ cups water, 4–6 green cardamom pods (crushed).

For sweet curd (doi): 3 cups plain whole-milk yogurt (use full-fat yogurt for a rich curd), ½ cup sugar (or to taste), a pinch of saffron strands (optional), 3–4 cardamom pods (crushed).

Garnish (optional): Chopped almonds, pistachios or cashews; a few rose petals for color.


Tip: Always use full-fat milk or whole-milk yogurt. As one recipe notes, diluted or low-fat milk yields a runny curd, while full-fat milk gives the thick, creamy texture that Doi Boondi deserves. Setting the sweet curd in an earthen pot will also help absorb moisture and thicken it.

Preparation Steps

1. Make the boondi: Sift the besan and baking soda together. Gradually whisk in water to form a smooth batter (consistency like heavy cream). Heat oil or ghee in a deep kadai or pan. Hold a perforated ladle (boondi jhara) about 3–5 inches above the oil, pour the batter through it, and gently agitate so tiny droplets fall into the oil. Fry the boondi in batches: golden (about 30–40 seconds) is ideal – do not overcook, or they will become too hard. Drain on paper towels. Repeat until all batter is used.


2. Prepare the sugar syrup and soak: In a clean pan, combine sugar and water and bring to a boil. Let it boil 3–4 minutes until just syrupy (keep it thin rather than one-string consistency). Add the crushed cardamom pods. Turn off the heat and immediately stir in the fried boondi; mix well. Cover the pan and let the boondi soak for at least 1 hour at room temperature (or leave overnight). Stir gently every 15–20 minutes if possible. The boondi will plump up as they absorb the sweet syrup.


3. Sweeten the yogurt: While the boondi soaks, make the flavored curd. In a bowl, whisk the yogurt until smooth. Dissolve the sugar in a few tablespoons of warm milk and stir this syrup into the yogurt. (If using saffron, soak it in a tablespoon of warm milk first, then mix in – this gives a lovely color and aroma.) Add a pinch of cardamom. For an extra-thick mishti doi, pour this sweetened yogurt into an earthenware bowl, cover, and let it set in a warm place until firm (often 6–8 hours). Then chill until cold.


4. Assemble the dessert: In serving bowls, spoon some of the sweet curd and top with 2–3 tablespoons of the soaked boondi. You can layer or simply mix them. Cover the bowls and refrigerate for at least 1–2 hours before serving to let the flavors meld and the boondi soften.



Tips and Tricks

Balance the sweetness: Since both the syrup and the curd add sugar, taste the yogurt mixture before setting it. You may use slightly less sugar in the curd if the boondi are very sweet.

Syrup consistency: Keep the sugar syrup on the thinner side. A slightly runny syrup ensures the boondi absorb it well and don’t become overly cloying.

Spices: A pinch of ground cardamom and a few threads of saffron go a long way. One recipe instructs to add cardamom and saffron to the milk-yogurt mix for richness. The gentle perfume of these spices is classic in Bengali desserts.

Frying boondi: Fry quickly on medium heat. As noted, removing the boondi when they’re just golden (and still slightly soft) ensures they won’t turn rock-hard after soaking.

Thick curd: Use full-fat yogurt or whole milk to start. Setting the sweet curd in clay (or an earthenware pot) yields a smoother, drier mishti doi as excess whey seeps into the porous pot.

Chill it: Always serve Doi Boondi chilled. Refrigerate it well (at least 1 hour, preferably 2–3 hours) before serving for the best creamy texture and flavor.


Clay cups and bowls are traditional for serving mishti doi (sweet curd) in Bengal. Serving Doi Boondi in these earthen pots keeps it cool and allows excess moisture to evaporate. Garnish each portion with chopped nuts and rose petals for a festive look.

Serve in small clay cups (matkas) for authenticity. The earthenware not only looks charming but also helps the curd set firm by wicking away extra water.

Before serving, top each bowl with chopped pistachios or sliced almonds and a few rose petals. These touches add color and a hint of crunch or floral aroma to the creamy dessert.

Doi Boondi makes a perfect finale to a spicy Bengali meal. It’s also lovely after lunch on a hot day – the cool yogurt and soft boondi is very refreshing.


By blending homemade sweet yogurt with melt-in-your-mouth boondi, you get a dessert that is simple yet heartwarming. Whether it’s Durga Puja, a family wedding feast or a lazy summer afternoon, a chilled bowl of Doi Boondi – garnished with nuts and flowers – brings everyone to the table with a smile.

Lunch & Dinner

🫓 Dal Bati – A Rajasthani Festive Feast in Every Bite

Puspa


🌾 The Festival of Dal Bati

In Rajasthan, no celebration is complete without a Dal Bati Thali. Whether it’s Holi, Diwali, a family wedding, or even a new home’s housewarming lunch — the slow-roasted bati and the five-lentil dal take center stage.

As a child, I remember walking into the courtyard, catching the smoky aroma of bati being baked over coal or wood fire. Large clay pots would bubble with yellow dal, fragrant with garlic and hing. Every guest would be served a bati drenched in hot ghee, and another one would arrive before the first even disappeared. It wasn’t just food — it was tradition, hospitality, and pride.

Preparing dal bati still feels like a celebration in itself — each step honoring generations of family and community.


🧾 Ingredients (Serves 4)

For the Bati:

2 cups wheat flour (atta)

¼ cup semolina (sooji)

¼ cup ghee (plus more for soaking)

Salt to taste

½ tsp ajwain or carom seeds

Warm water (for kneading)


For the Dal (Panchmel Dal):

¼ cup toor dal (arhar)

¼ cup chana dal

¼ cup moong dal

2 tbsp urad dal

2 tbsp masoor dal

1 medium onion (optional)

1 tomato, chopped

1 tsp grated ginger

1 tsp garlic (crushed)

1–2 green chilies (slit)

½ tsp turmeric powder

1 tsp red chili powder

1 tsp cumin seeds

¼ tsp hing (asafoetida)

Salt to taste

2 tbsp ghee for tempering

Fresh coriander to garnish

Lemon wedges for serving


👩‍🍳 Method

Bati Preparation:

1. Mix wheat flour, semolina, salt, ajwain, and ghee in a bowl.


2. Add warm water gradually to knead into a firm dough. Cover and rest for 20 mins.


3. Divide into medium-sized balls, flatten slightly.


4. Bake in a preheated oven at 180°C for 25–30 minutes or cook on a traditional bati grill, flipping occasionally until golden and crisp.


5. Once done, dip each bati in hot ghee for 5–10 seconds before serving.



Dal Preparation:

1. Wash and soak all lentils for 30 minutes. Pressure cook with turmeric and salt for 3–4 whistles.


2. In a pan, heat ghee. Add cumin seeds, hing, garlic, ginger, and green chilies. Sauté for a minute.


3. Add onions (if using), followed by chopped tomatoes, chili powder. Cook until soft.


4. Add the cooked dal. Simmer for 10 minutes. Adjust water and salt.


5. Garnish with fresh coriander.



🍽️ Serving Suggestion

Arrange bati on a plate, crack open slightly and pour ghee inside. Serve hot dal on the side with lemon wedges, sliced onions, and if desired — a small bowl of churma for dessert. Serve with love and plenty of refills!


❤️ Why You’ll Love It

Celebration-worthy and filling

Rich in flavor and nutrition

A taste of Rajasthan on your plate

Naturally vegetarian and customizable

Dessert

🌸 Khus Khus Kheer – A Festive Treat with Tradition in Every Spoon

Puspa


🪔 A Taste of Raja Parba

Every year, when Raja Parba (a traditional Odia festival celebrating womanhood and mother earth) arrives in June, our home comes alive with laughter, swinging on hand-made jhulas, and the aroma of fresh sweets wafting from the kitchen. Among pithas and pooris, one dish always stood out — Khus Khus Kheer.

My mother would soak the tiny white poppy seeds the night before. She said khus khus must rest before it blooms into flavor. The next morning, she ground it into a paste, boiled milk patiently, and stirred slowly while humming old Odia songs. When she finally ladled it into brass bowls and sprinkled cardamom, we knew a celebration had truly begun.

It’s not just a sweet. It’s a memory. A ritual. A bowl of tradition served warm with love.


🧂 Ingredients

½ cup white poppy seeds (khus khus)

2 cups full cream milk

3–4 tablespoons jaggery (or sugar, to taste)

¼ teaspoon cardamom powder

1 tablespoon cashews or almonds, chopped (optional)

1 teaspoon ghee

A few saffron strands soaked in warm milk (optional)



🔪 Instructions

1. Soak & Grind:
Soak khus khus in warm water for 2–3 hours or overnight. Drain and grind into a smooth paste using very little water.


2. Roast Nuts (Optional):
In a heavy-bottomed pan, heat ghee and lightly roast cashews until golden. Set aside.


3. Cook the Paste:
In the same pan, add the khus khus paste. Roast on low flame for 4–5 minutes until it gives off a nutty aroma and thickens slightly.


4. Add Milk & Simmer:
Slowly add milk while stirring. Let it simmer gently on low flame for 10–15 minutes, stirring occasionally. The kheer will thicken and develop a rich, creamy texture.


5. Sweeten & Flavor:
Add jaggery (or sugar) and mix well. Simmer for another 3–4 minutes. Turn off the heat and add cardamom powder. Stir in saffron and roasted nuts, if using.


6. Serve:
Serve warm in traditional bowls or chill in the fridge for a cooler treat. The texture becomes thicker as it cools — that’s when it tastes the best!




🍽️ Serving Notes

This kheer is satvik and grain-free, perfect for festivals, fasting, or pooja prasad.

For a deeper festive flavor, use jaggery and saffron.

If you want to modernize it, top with chopped dates or pistachio slivers.



✨ Why This Recipe Belongs on Your Table

In the world of flashy desserts and instant mixes, this slow-cooked pudding whispers of patience and love. Khus Khus Kheer isn’t meant to impress — it’s meant to comfort. Its creamy richness is not cloying but soulful, making it perfect for a quiet evening or a festive gathering alike.