Let's indulge in the rich flavours of Sweet Potato Halwa.  Sweet Potato Halwa is a delightful variation of the traditional Indian dessert, Halwa. This recipe showcases the versatility and creativity of Indian cuisine, using readily available ingredients to create a delicious and nutritious treat. Inspired by a video my daughter shared on Instagram, I decided to give this recipe a try. With sweet potatoes on hand, I followed the simple, foolproof steps, and the result was a perfect halwa on the first attempt!

ROSE MISHTI DOI

    Curd/Yogurt has an esteemed place in Indian cuisine. No Indian meal is complete without curd and is one of the basic essentials in an Indian Kitchen. Curd/Yogurt is such a versatile ingredient, there are innumerable recipes which incorporates Curd/Yogurt in Indian cuisine.  It is a day-to-day process in most of the Indian households to make Curd/Yogurt. Curd/Yogurt is used as such, mixed & eaten along with Rice or added into innumerable recipes, converted into tasty & rich dishes, curries, chutneys, desserts, snacks etc.

    Well, coming to the recipe - ROSE MISHTI DOI.  Mishti Doi, is a humble & healthy dessert loved by every Bengali. But it has a greater fan base even outside the region. This recipe is a simple twist given to the same, and that is the addition of Rose flavour in a Mishti Doi. When I initially perfected Mishti Doi, I was thinking that it is one easy and healthy dessert which could be made adding up different flavours or fruits.

ROSE MISHTI DOI

    A few months back, my daughter, asked me for Rose Mishti Doi.  Then and there, giving no second thought, I made Rose Mishti Doi. But the irony was that the moment it got set and at the time which I had to leave it in the refrigerator for later use, there my refrigerator stopped working.  With a heavy pang, I was trying my best to fix it up, which all went vain.  Left the refrigerator switched off and there went my efforts securing and storing up the things in alternative ways.  And there we had to finish off Rose Mishti Doi then and there.  

    This humble Rose Mishti Doi was so creamy, mildly sweet with a wonderful texture, so cool and comforting to the senses & stomach, with an interlacing aroma of Rose in it.  I loved and enjoyed eating each spoon of Rose flavoured Mishti Doi and cherished it to the core. Here comes one of the most popular Bengali Dessert, Mishti Doi/Meeta Dahi/Sweetened Curd with a wonderful aroma of Rose.

ROSE MISHTI DOI

 
    This easy-to-make and completely hassle-free dessert hold its uniqueness amidst the extensive range of Bengali Sweets & Desserts. Mishti Doi is a fermented sweet curd made by thickening/reducing the milk and is traditionally sweetened with Jaggery. It is allowed to ferment overnight. Some recipe of Mishti Doi is delicately seasoned with a Pinch of Cardamom. The technique or the way it is prepared completely makes Mishti Doi different from the plain curd/yogurt. The cultured Milk, Jaggery mixture along with the Rose Syrup is poured into a traditional clay or earthen pot to ferment & at the same time to keep it cool. The porous walls of an earthen pot absorb any extra moisture and help to thicken the Doi and simultaneously facilitates the right temperature for the growth of the culture/fermentation.

 
     A festive favourite, Mishti Doi is prepared extensively during auspicious occasions like Durga Puja and Bengali New Year.  Rose Mishti Doi could be a simple variation for the classic Bengali Dessert. A cool delight to beat the onslaught of summer, or just a digestion-aided mild Dessert to finish off your extensive meal. Yet another versions with fruit-infused Mishti Doi, like 'Aam Doi' (Mango curd) is also a popular variant of Mishit Doi. 

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Bengal, India
Recipe Type -Dessert
Difficulty - Easy
Serves - 3 - 4
Author - SM  

Preparation Time - 5 Minutes
Cooking Time - 20 - 30 Minutes
Fermenting Time - 6 - 8 Hours



For more DESSERT RECIPES, Click here...

HOW TO MAKE ROSE MISHTI DOI

ROSE MISHTI DOI

INGREDIENTS:

For a detailed recipe on HOW TO MAKE CURD/YOGURT, Click here... 

ROSE MISHTI DOI

METHOD:

• Boil the Milk in a heavy-bottomed pan and continue to boil it on a low flame until it is reduced and thickened.
• Powder the Jaggery and heat it in another heavy-bottomed saucepan for a while on medium-low flame until it melts and slightly caramelizes.
• Once it caramelizes to light Amber Brown in colour, carefully pour in 1 Teaspoon of warm water & give a quick stir.
• Care should be taken when caramelizing the Jaggery, as it can burn soon.
• Now gently mix the Caramelized Jaggery along with the hot Milk. 
• Leave it aside to cool down.
• When the Milk & Jaggery mixture is slightly warm or at room temperature, add in the Rose Syrup & 1 Teaspoon of Curd/Yogurt and mix well.
• Pour it into small Earthen Pots/Ceramic cups.
• Cover and allow it to ferment in a warm place for about 6–8 hours or until completely set (as for Curd/Yogurt)
• Once set, chill the Rose Mishti Doi in the refrigerator for about 3–4 hours, or until you serve it.
• Serve Rose Mishti Doi chilled.

For a detailed Recipe on HOW TO MAKE ROSE SYRUP, Click here...

ROSE MISHTI DOI

NOTES:

• Reducing the milk will yield you with a creamy and thick Rose Mishti Doi.
• While stirring in the Curd/Yogurt, make sure that the milk is not hot.
• Let the Milk & Jaggery Mixture be slightly warm or at room temperature while adding Rose Syrup & Curd/Yogurt.
• Care should be taken while Caramelizing the Jaggery.  Caramelize it to light Amber Brown in colour.
• Allowing it to burn or brown will totally alter/spoil the taste of Mishti Doi.
• Rose Mishti Doi is a mildly sweetened Dessert with rose flavour.
• Adjust the amount of Rose Syrup to suit your preference. 
• Rose Syrup has Sugar in it, so adjust the mount of Jaggery to suit your sweet tooth.
  
• Can substitute Jaggery with White Sugar/Brown Sugar too.
• Allow it to ferment in a warm place until it is completely set.
• Adjust the time of fermentation as per the weather/climatic condition of the region you live in.
• If you are living in a colder region, allow the Rose Mishti Doi to ferment in a closed oven with the oven light on or towel-covered for about 6 to 8 hours, or until set.

Irresistible Carrot Mysore Pak: A Delightful Sweet Treat

"Carrot Mysore Pak Recipe: A Unique Twist to a Classic Indian Sweet"

    Classic Indian sweets have a reputation for being tricky to master. I've always thought so too, until certain recipes—like Badusha (Balushahi) and Boondi Ladoo—surprised me with their simplicity. The same happened with Mysore Pak. When my daughter made this iconic sweet perfectly on her first try, I was in awe! It made me realize that, while traditional sweets may seem intimidating, they become quite manageable with the right technique.

What is Mysore Pak?

    Mysore Pak, a quintessential South Indian sweet, hails from Karnataka, formerly known as Mysore. The term Pak or Paku translates to sticky sugar syrup, giving this indulgent treat its name. Once a royal delicacy, Mysore Pak has secured a special spot in the hearts of Indian sweet lovers. Traditionally, this sweet has a firmer texture, but with the innovation of Ghee Mysore Pak, particularly popularized by Krishna Sweets, it has transformed into a melt-in-mouth sensation.

Why You'll Love This Carrot Mysore Pak Recipe

    With this Carrot Mysore Pak recipe, I've added a special twist—carrot purée—which brings a natural sweetness and beautiful orange hue to the mix.  This Carrot Mysore Pak recipe is as close as it gets to the ones found in Indian sweet shops. Made with just five ingredients—gram flour (besan), carrot purée, sugar, oil, and ghee—this recipe achieves that melt-in-mouth texture with a rich ghee flavour. Perfect for festivals like Diwali, this sweet treat is sure to impress.

Carrot Mysore Pak: The Perfect Festive Dessert

How to make Carrot Mysore Pak: A Step-by-Step Guide

Essential Tips Before You Start

Before diving into the preparation of this delectable treat, keep these important points in mind:

• Prepare Your Ingredients: Measure all the ingredients and keep them ready. Having everything prepped will make the cooking process smoother and more enjoyable.  Purée the Carrot and grind it with very little water into a very smooth paste.
  
• Melt the Ghee: Melt the ghee (clarified butter) and measure it afterward for accurate proportions. This helps ensure the right texture and flavour.
• Roast the Gram Flour (Besan): Dry roast the gram flour on a very low flame until it’s fragrant. Be vigilant; burning or undercooking the flour can ruin the overall flavour of your Mysore Pak.
• Cool the Flour: Allow the roasted gram flour to cool completely before mixing it with oil. This step is crucial for achieving the right consistency.
• Preparing the Carrot-Enhanced Sugar Syrup: Mix the carrot purée with the sugar and water to create a vibrant sugar syrup that not only sweetens the Mysore Pak but also infuses it with the natural colour and subtle flavour of carrots.
• One-String Sugar Syrup: Make sure the sugar syrup reaches one-string consistency. This is vital for the perfect texture of the Mysore Pak.
• Continuous Stirring: Stir and scrape down the sides and bottom of the pan continuously throughout the process. This prevents the mixture from sticking and burning.
• Stay Attentive: Don’t leave the mixture unattended while cooking. Staying focused will prevent any mishaps and ensure your recipe turns out perfectly.
• Gradual Addition of Ghee/Oil: Pour the Mysore Pak batter gradually into the sugar syrup while cooking on a medium-low flame. This ensures proper mixing and absorption.
• Batching the Ghee/Oil: When adding the first batch of oil/ghee, do so in small increments (about 20 ml at a time). Wait until each addition is well absorbed before adding more. This step is done on a medium-low flame. This method enhances the texture of the final product.
• Next batch of Oil/Ghee: The next round of Ghee/Oil is poured, off the heat.
  
• Prepare Your Pan: Grease a rectangular pan with oil and line it with parchment paper. This will help you remove the Mysore Paks easily once they set.

Cuisine - Karnataka(South Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields -12 -16 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

Enjoy Food and Wishing you all a Happy Diwali!!!

"Irresistible Carrot Mysore Pak Recipe: A Melt-in-the-Mouth Festive Delight"

Mouthwatering Carrot Mysore Pak: A Sweet Indulgence

Ingredients

For Mysore Pak Batter:

• 100 grams Bengal Gram Dhal Flour (Besan)
• 100 ml Oil

For Sugar Syrup:

• 300 grams Sugar
• 120 grams  Carrot Purée
• 100 ml Water

For Carrot Mysore Pak: 

• 50 ml Oil
• 50 ml Ghee

Method

Step 1: Prepare the Mysore Pak Batter

• Dry Roast the Gram Flour: Heat a pan over a low flame and dry roast the Bengal Gram Flour (Besan) until it becomes fragrant. Take care not to burn the flour as this can spoil the flavour.
• Cool and Sift: Once roasted, switch off the flame and allow it to cool completely. Sift the flour to remove any lumps. This step is crucial for achieving a smooth batter.
• Mix with Oil: After cooling, pour in 100 ml of oil and whisk well until the mixture is lump-free.  Set the batter aside.
  

   

  Pro Tip: You can also sieve it again to ensure the batter is lump-free and has a smooth texture.

   

Step 2: Prepare the Sugar Syrup with Carrot Purée

• Clean, Peel, and Grate the Carrots: Start by thoroughly cleaning and peeling the carrots, then grate them finely.
• Make a Smooth Purée: Grind the grated carrots into a smooth purée without adding any water. If the mixture is too thick, add 2-3 teaspoons of water to help achieve the right consistency.
• Combine Sugar, Water, and Carrot Purée: In a heavy-bottomed non-stick pan, add 300 grams of sugar, 100 ml of water, and the carrot purée. Mix everything well.
• Dissolve the Sugar: Heat the mixture on a low flame, stirring continuously until the sugar has completely dissolved. 
• Boil to One String Consistency: Once the sugar has dissolved, stop stirring and let the mixture come to a boil over medium-high heat. Achieve one string consistency, which is crucial for making perfect Carrot Mysore Pak. 
  

   

  Note: Overheating the syrup will caramelize it, leading to hard Mysore Pak.      *Pro Tip:  To check for one string consistency, take a spoonful of syrup and let it drizzle; it should form a thin string without breaking.

Melt-in-mouth Carrot Mysore Pak

Step 3: Combine Batter and Sugar Syrup

• Incorporate the Batter: As soon as the Carrot Purée Syrup reaches one string consistency, gradually pour in the Mysore Pak batter while stirring continuously. This prevents lumps from forming.
• Cook the Mixture: Keep stirring to ensure the batter doesn’t stick to the sides or bottom of the pan. Cook on medium-low heat until large bubbles form, indicating its thickening.
• Add Oil in Batches: Slowly incorporate 100 ml of oil in small batches (about 20 ml at a time). Wait for each batch to be absorbed before adding more (the next 20ml batch). Stir continuously throughout this process.
  

   

  Note: For 100 ml oil you may have to pour it in 5 batches totally - 20 ml each. 

   

Step 4: Final Touches

• Incorporate Remaining Oil and Ghee: Once all the oil is absorbed and the mixture looks foamy, turn off the heat. Add 50 ml of ghee and 50 ml of oil gradually, stirring well until fully incorporated. The batter should resemble a dough that slightly pulls away from the pan.
  

   

  Note: Pour the last batch of 50ml Ghee & 50ml Oil gradually in batches after switching off the flame.
  

   
  

• Set the Carrot Mysore Pak: Grease a rectangular pan and optionally line it with oiled parchment paper for easy removal. Pour the mixture into the pan and level the top. After about 5 minutes, draw rectangular lines with a knife to mark the pieces.
• Cool and Serve: Let the Carrot Mysore Pak cool for about 40–45 minutes. Once set, gently invert the pan onto a plate or remove the parchment paper. Enjoy a piece or two immediately!

Serving Suggestions:

• Storage: Store the Carrot Mysore Pak in an airtight container lined with parchment paper. When kept properly, it can last 5–7 days at room temperature or longer in the refrigerator.
  

   

  Pro Tip: Microwave for a few seconds before serving for that fresh taste.

   

Notes & Tips for Perfecting Your Carrot Mysore Pak Recipe

Creating the perfect Carrot Mysore Pak involves attention to detail and a few key tips. Here’s what you need to keep in mind for a delightful experience:

Key Tips for a Flawless Recipe

• Roast the Gram Flour: Dry roasting the Bengal gram flour (besan) until it’s fragrant is essential. This step enhances the flavour of your Mysore Pak, giving it that deliciously nutty aroma.
• Fresh Carrot Purée - Use freshly made carrot purée for the best flavour and colour.
• Avoid using food colouring. The natural orange hue from the carrots adds an authentic touch.
  
• Mastering Sugar Syrup: The sugar syrup must reach one-string consistency. To test this, take a spoonful of syrup and pour it back. If it forms a thin string without breaking, you’re good to go! This consistency is vital for achieving the perfect texture in your Mysore Pak.
• Oil and Ghee Proportions: In this recipe, I’ve used 150 ml of oil and 50 ml of ghee. This combination creates a melt-in-mouth texture reminiscent of the Mysore Pak sold in traditional Indian sweet shops. Trust me; this is the way to go!

  Looking for more quick sweet recipes? Try this Coconut Burfi Recipe!

Adjusting for Ghee Lovers

• All Ghee & No Oil: If you’re a fan of that rich ghee flavour, feel free to substitute all the oil with 200 ml of ghee. Just ensure it’s melted and slightly warm when you add it to the batter. However, for health reasons, I advise against using only ghee, as moderation is key.

Setting Your Carrot Mysore Pak

• After pouring in the batter, let it rest for about 40–45 minutes to set. If you’re too eager to indulge, you can dig in after just 10–15 minutes!

Your Sweet Journey Awaits with Carrot Mysore Pak!

    And there you have it—the ultimate Carrot Mysore Pak recipe that adds a vibrant twist to the classic favourite. The smooth, melt-in-your-mouth texture with a hint of natural sweetness from the carrots promises an unforgettable experience, just like the ones from your favourite sweet shops! Each bite is a delightful celebration of rich flavours and textures, perfect for festive occasions or whenever you feel like indulging your sweet cravings.

Discover More Sweet Inspirations!

    For more mouth-watering recipes that will impress your family and friends, check out Indian Sweet Recipes or explore Quick Diwali Treats to elevate your festive celebrations.

    So, go ahead and enjoy a warm piece of freshly made Carrot Mysore Pak. Let the unique flavours transport you to a world of sweetness and joy. Happy cooking, and savour every delightful bite!

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

"Bombay Mixture: A Taste of Nostalgia from Coimbatore"

    Craving a taste of home? For me, Bombay Mixture has always been more than just a snack—it’s a nostalgic reminder of Coimbatore's famous Nellai Periya Lala Sweet Shop. Growing up, we simply called it the "Mixture with Black Dha'l," often purchased alongside Oma Podi, another classic favourite.

Rediscovering the Name: Bombay Mixture

    As they say, necessity is the mother of invention. When you live far from home, certain cravings push you to recreate your favourite foods. In my case, this led me to search for my beloved snack. Surprisingly, I didn’t even know its proper name until recently—it's called Bombay Mixture!

Origin of the Name "Bombay Mixture"

    The snack is widely referred to as Bombay Mixture because of its association with the city of Mumbai (Bombay), a key trade and cultural hub in India. Mumbai's street food culture is rich, and many snacks originating from this city gained popularity across India. Bombay Mixture, being one such popular snack, eventually took on the city's name as a way to distinguish it from the many other "mixtures" found across different regions.

Mixture Snacks in Indian Tradition

    "Mixtures" of various ingredients like sev, fried dals, peanuts, and other tidbits are not unique to Mumbai. Different regions of India have their own variations—Chivda in Maharashtra, Bhujiya in Rajasthan, Chanachur in Bengal, and Namkeen in North India. The Bombay Mixture is likely an evolution of these traditional mixture snacks, with Mumbai's distinct twist—Masoor Dal, Oma Podi, and a mild spicing.

The Challenge of Finding Authentic Ingredients

    Living abroad, Indian sweets and snacks are hard to come by. Even when we do find them, they rarely match the flavours of home. So, I took it upon myself to perfect this snack, ensuring every bite took me back to Coimbatore.

    My first mission? Discovering the identity of the mysterious black dhal in the mixture. As always, Google came to the rescue—it was none other than whole Masoor Dhal!

The Ingredients Hunt: Masoor Dhal

    Armed with this newfound knowledge, the next challenge was sourcing the ingredients. Fortunately, during last year’s Diwali week in Kuala Lumpur, my daughter and I stumbled upon a few Indian stores. Lo and behold, there it was—whole Masoor Dhal! With that, the journey to recreate my favourite Bombay Mixture began.

Crunchy Bombay Mixture: Dive into this Delectable Diwali Snack!

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Bombay Mixture: A Simple, Flavourful Snack from South India

Bombay Mixture—a delightful combination of Sev  or Oma Podi and crispy, deep-fried whole Masoor Dhal—is the perfect light snack for any occasion. While many variations of Bombay Mixture call for adding green grams, peanuts, cashews, raisins, and other ingredients, my version stays true to the original from Nellai Lala Sweets in Coimbatore. This classic mix consists solely of Oma Podi and Masoor Dhal, mildly flavoured with black salt, and it's been my benchmark for years.

Why You’ll Love This Bombay Mixture

    If you’re in the mood for a snack that’s not too heavy but still packs a satisfying crunch, Bombay Mixture is ideal. It’s perfect for tea-time or as a Norukkutheeni (a light nibble) snack, especially if you prefer a snack that's easy to make and not overly spicy.

    But don’t stop there! You can also tweak this recipe by adding Kara Boondi, fried peanuts, cashews, raisins, curry leaves, and a variety of spices like chilli powder and asafoetida for a spicier, South Indian-style Mixture. Either way, it’s a must-have addition to your Diwali Bakshanam list!

Recipe Details

Cuisine: South Indian
Recipe Type: Snacks & Savouries
Spice Level: Mild/Medium
Difficulty Level: Medium
Yields: Approximately 5–6 cups

Author: SM

Soaking Time: 4–5 hours or overnight
Preparation Time: 15–20 minutes
Cooking Time: 30–45 minutes

 

 "Irresistible Bombay Mixture: Your Ultimate Guide to the Perfect Snack!"

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Add Bombay Mixture to Your Diwali Bakshanam

    This easy-to-make Bombay Mixture is a great addition to your Diwali Bakshanam (festive snacks). It’s also a versatile snack you can serve during tea-time or even alongside your evening meals.

Looking for more delicious Diwali snacks?  Check out my full collection of Diwali Recipes!

 

Ingredients for Bombay Mixture

Ingredients:

For Oma Podi/Sev

• Bengal Gram Dhal Flour (Besan) - 2 Cups
• Rice Flour - 1 Cup
• Butter - 3 Tablespoons
• Hot Oil - 2 1/2 Tablespoons
• Turmeric Powder - 1/2 Teaspoon
• Carom Seeds/Ajwain/Omam - 3 Tablespoons
• Salt - To Taste
• Water - As Required (1/2 Cup + 4 Tablespoons)

Sev/Oma Podi

Fried Masoor Dhal

Ingredients :

For Deep Fried Masoor Dhal

• Whole Masoor Dhal - 1 Cup

For Deep Frying

• Oil - as required

Additional Ingredients

• Curry Leaves - 1 Cup
• Black Salt - 1/4 Teaspoon

Optional Ingredients

• Peanuts - 1/4 Cup
• Cashew Nuts - 1/4 Cup
• Raisins - 1/4 Cup

Step-by-step Guide to make the Perfect Bombay Mixture

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

Method:

For Sev/Omapodi

• Dry Roast Carom Seeds: Dry roast the Carom Seeds/Ajwain on a very low flame for a few minutes to warm them up.
• Soak Seeds: Clean, wash, and soak the roasted Carom Seeds in ample water for about 2 hours.
• Blend: Add the soaked Carom Seeds to a small blender jar and give a quick whisk. Then, add 1/4 cup of water and grind it into a smooth paste.o a smooth paste.
• Filter: Filter the paste and set it aside.
  
• Combine Dry Ingredients: In a bowl, combine all the dry ingredients and mix well.
• Melt Butter: Melt the butter and pour hot butter into the dry mixture, mixing thoroughly.
• Heat Oil: Heat oil and pour it into the mixture.
  
• Knead Dough: Add a little water at a time, kneading it into a soft but stiff dough.
• Prepare the Sev Press: Grease the Sev press with the appropriate attachment, fill it with the dough, and close it.
• Fry the Sev: Heat oil in a frying pan over medium heat. Once hot, hold the Sev press above the oil and press the handle to drop thin strands of Omapodi/Sev directly into the oil, making a whole circular motion. Stop as you complete one circle. Oil should be moderately hot while dropping the Omapodi/Sev Strands into it.
  
• Deep-fry: Deep-fry until the Sev turns golden brown and the sizzling sound diminishes. Remove with slotted spoons and drain on absorbent paper.
• Cool Down: Allow the Sev to cool for 5 to 10 minutes before storing/ making Bombay Mixture.

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

 

 

For Deep Fried Masoor Dhal:

    Once you’ve prepared your Sev/Oma Podi, it’s time to elevate your Bombay Mixture by adding crispy Masoor Dhal. Follow these simple steps for a delightful crunch!

Preparing Whole Masoor Dhal

    Whole Masoor Dhal is a nutritious and versatile ingredient perfect for a variety of dishes. Here’s how to prepare it for cooking:

• Wash the Dhal: Rinse the whole Masoor Dhal thoroughly under ample running water. Repeat this process 3-4 times or until the water runs clear, ensuring that any impurities are removed.

• Soak the Dhal: After washing, soak the Masoor Dhal in enough water for about 4-5 hours. This step helps to soften the dhal and reduces cooking time.

• Drain and Rest: Once soaked, drain the water and transfer the Masoor Dhal to a colander. Let it sit for a few minutes to allow any excess moisture to be removed.

• Fry the Masoor Dhal:After the Sev/Oma Podi is ready, gently drop a handful of whole Masoor Dhal into the hot oil. Ensure the oil is at the right temperature for optimal frying.

• Achieve Crispiness: Fry the Masoor Dhal on a medium-low flame. This ensures they become perfectly crispy without burning. Keep an eye on them, stirring occasionally for even cooking. 
  

• Drain Excess Oil: Once crispy, carefully remove the fried Masoor Dhal using a slotted spoon. Allow them to drain on absorbent paper to remove any excess oil.

  

Preparing the Perfect Bombay Mixture

Now that you have your crispy Omapodi/Sev, fried Masoor Dhal, and aromatic curry leaves ready, it’s time to combine them into a delicious Bombay Mixture. Follow these easy steps for a delightful snack.

 

• 
  

  Combine the Ingredients: Transfer the Omapodi/Sev into a deep bowl. Break them into small, bite-sized pieces for easier mixing and enhanced texture.
   
• Add the Crunch: Next, add the deep-fried Masoor Dhal and crispy curry leaves to the bowl. This will give your Bombay Mixture a lovely crunch and a burst of flavour.
   
• Season to Perfection: Sprinkle a generous amount of black salt over the mixture. This adds a unique, savory taste that enhances all the flavours.
   
• Mix It Up: Gently toss all the ingredients together until well combined. Ensure the black salt is evenly distributed for a balanced taste in every bite.
  

Optional Ingredients

    If you’d like to elevate your Bombay Mixture further, consider adding optional ingredients. Here’s how:

• 
  Fry Each Optional Ingredient: For a unique twist, fry each optional ingredient in oil until crispy. Once cooled, mix them into your Bombay Mixture for added texture and flavour.
• Storage Instructions: Store your Bombay Mixture in an airtight container to maintain its crispiness and freshness. Enjoy as needed!

 

A crunchy, flavourful Bombay Mixture

 

Important Notes & Tips for Perfect Bombay Mixture

To ensure the best results when making your Bombay Mixture, keep these essential tips in mind:

Preparation Tips

• Water Usage: Use water as needed when preparing the dough. The amount specified is what I used, but adjust according to your consistency preference.
• Filtering Ground Ajwain: After grinding the Carom Seeds/Ajwains, remember to filter them before adding to the dry ingredients. This prevents the seeds from blocking the holes in the Sev press.
• Hot Butter and Oil: Ensure the butter and oil used for kneading the dough are hot. This will help achieve the perfect texture for your Omapodi.

Frying Tips

• Use Thin Holed Lid: I used a thin-holed lid for making these Omapodi. This ensures they have the right texture.
• Low Flame for Frying: Deep-fry the Omapodi/Sev on a very low flame to avoid browning. Patience is key!
• Swirl Technique: Drop the Omapodi/Sev into hot oil in swirls and wait until the sizzling stops before flipping to the other side. This helps them cook evenly.
• Ideal Colour: The Omapodi/Sev should turn a beautiful yellow colour when done.

Seasoning Alternatives

• Alternative Spices: Feel free to add asafoetida powder or red chili powder instead of black salt for a different flavour profile!

Pro Tips for Making Bombay Mixture:

• Ensure the Masoor Dhal is soaked and dried completely before frying for the perfect crunch.
• Store your mixture in an airtight container to maintain its crispiness for days.
  

 

Bombay Mixture Recipe | Crispy Homemade Snack with Tea

 

More Snacks & Savouries to Try:

    If you loved this recipe, don’t miss out on my other snack recipes that are perfect for festive occasions or tea-time snacks.  Click here for more Snacks & Savouries!

Why This Bombay Mixture Stands Out

    Unlike other mixtures, Bombay Mixture from Lala Sweets always stood out for its bold flavours and the distinctive addition of Masoor Dhal. It’s the perfect blend of crunch and spice, making it an irresistible snack for chai-time or festive occasions.

Bringing a Piece of Coimbatore to Your Home

    Recreating this iconic snack has been a labour of love, bringing back memories of home. If you're craving an authentic taste of Coimbatore or simply looking for a crispy, flavourful snack to accompany your evening tea, this homemade Bombay Mixture recipe is for you!

 Related Recipes You Might Love:

• Oma Podi Recipe
• Mixture/Chivda Recipe
• Diwali Sweets & Snacks Collection

MANGO RABDI - MANGO RABRI

    Rabri/ Rabdi is one of the most delectable Indian Desserts. It is a tasty & creamy traditional Indian Dessert basically prepared with Milk - reduced, sweetened and flavoured.  This Rabri recipe is a simple twist given to the authentic version, where freshly pureed Mangoes are added in the Rabdi converting it into a mango flavoured Rabri/Rabdi.  Though a summer treat, if you can get hold of Mangoes or tinned Pureed Mangoes during Diwali, then this classic dessert is going to be an added treat to you Diwali Platter.  And if you are a Mango lover, then this desert is for you.

    Traditionally, milk is slow-cooked in a Kadai or a flat pan, until layers of Malai forms which is collected and added into the Rabdi which forms layers of Malai/Cream in it giving it a name "Lachedhar Rabri".   In Gujarat & Maharashtra, a similar Sweet dish called Basundi is prevalent. But the style of preparation and the texture of the dessert is totally different.  But ingredients and taste-wise both the recipes look similar.  

   
      Rabri/Rabdi is slightly time-consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture to the Rabri/Rabdi, freshly pureed Mangoes are added into the Rabdi once it cools down.  Mix well thoroughly and there you go with an Mango flavoured Rabdi.

 
     Rabri/Rabdi is usually served warm/chilled as such. It can be served as a standalone dessert or can be paired with other sweets.  Add a Kulfi/Mango Kulfi to Mango Rabdi and convert it into a fancy Mango Falooda. Mango Rabri/Rabdi is one of the best way to end a scrumptious meal.   

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Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes

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HOW TO MAKE MANGO RABRI/RABDI

MANGO RABDI - MANGO RABRI

INGREDIENTS:

For MangoRabri/Rabdi:

Mango Puree - 2 Cups
Milk - 4 Cups
Condensed Milk - 2 Cups
Cardamom -7-8 Pods
Saffron - few Strands
Kewra Essence - few Drops
Mango Pieces - 1/2 Cup

MANGO RABDI - MANGO RABRI

METHOD:

For Mango Rabri/Rabdi:

• Puree the Mangoes and keep it aside. 
• Cut Mango into small pieces nd keep it aside.
  
• Grind Cardamoms along with few teaspoons of Sugar into a fine powder and keep it aside. 
• Finely Chop/Sliver the Nuts and keep it aside.
• Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
• Combine Milk and Condensed Milk in a heavy-bottomed pan(preferable a wide open-mouthed pan) & mix well.
• Boil this mixture on a low flame stirring it at intervals.
• After about 15-20 Minutes the mixture would start to thicken.
• Scrap the sides and collect the cream(malai) which collects at the top.
• Add it back into the Rabri mixture and mix well.
• Pour in the soaked Saffron strands, add Kewra Essence, Cardamom Powder and give a quick stir.
• Add half the amount of finely chopped/slivered Nuts and mix well.
• Cook Rabri/Rabdi on a low flame, collecting the thickened Malai(cream) from the top and adding it back into the mix.
• Rabri/Rabdi gets layered and textured with this Malai(cream).
• Cook for few more minutes or until it reaches the desired consistency.
• Switch off the flame and allow the mixture to cool down.
  
• Then, pour in the Mango Puree, add the Mango pieces and mix well until it is well incorporated into the Rabdi mix. 
• Garnish Mango Rabri/Rabdi with remaining Chopped/Slivered Nuts, Rose Petals and a few strands of Saffron, just before serving.
• Serve Mango Rabri/Rabdi as such, warm or chilled. 
• Combine Mango Rabri/Rabdi along with Mango Kulfi for a wonderful Mango Falooda for an utter Royal treat.

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MANGO RABDI - MANGO RABRI

 

NOTES:

• Cook Rabri/Rabdi on a low flame stirring it at intervals, preferably in an wide open-mouthed heavy-bottomed pan.
• Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
• Grinding Cardamoms with Sugar yield a fine powder.
• Adding Saffron is purely optional.
• Adjust the amount of Sugar to suit your Sweet Tooth.
• Adjust the consistency of  Rabri/Rabdi to suit your preference.
• Allow the mixture to cool down.  Then, pour in the Mango Puree and mix well until it is well incorporated into the Rabdi mix.
• Add Mango Puree once  the rabri cools down, otherwise it may curdle.
• You do not need to cook after the Mango puree is added.
  
• Mango Rabri/Rabdi tends to get thicker when chilled.
• Garnish Mango Rabri/Rabdi with preferred choice of Nuts.
• Can can it with a few freshly cut Mango pieces.
  
• Garnishing it with Rose Petals & Saffron strands are purely optional.