Showing posts with label Eid Celebrations. Show all posts
Showing posts with label Eid Celebrations. Show all posts
Creamy Mango Rabdi, Ready to Serve
Mango Rabdi Recipe: Creamy Mango Rabri for Diwali
Mango Rabdi Recipe: Mango Rabdi, also known as Mango Rabri, is one of the most delectable Indian desserts, a tasty and creamy traditional sweet made by slow cooking milk until it is reduced, sweetened and flavoured with cardamom, saffron and kewra essence. In this easy mango rabdi recipe, freshly pureed Mangoes are stirred into the cooled Rabdi, turning the classic into a creamy, mango flavoured Indian dessert with soft layers of malai. Made with condensed milk, it is a summer treat that also earns a place on your Diwali platter, and a must for every Mango lover.
Zafrani Phirni Recipe: Saffron Almond Rice Pudding for Eid
Zafrani Phirni Recipe (Kesar Badam Firni): a royal Mughlai rice pudding made with coarsely ground basmati rice, almonds, creamy milk and golden saffron strands, then chilled until thick, fragrant and spoonable. This is the traditional Eid Phirni, the saffron almond rice pudding that crowns Ramadan iftar tables, served in earthen bowls with pistachios and rose petals. It is foolproof, lump free and can be made ahead, which makes it the perfect Eid dessert recipe for a crowd. A neighbour's grandmother taught me this one, and it has never let me down.
Summer is fast approaching… Even the heat got tough with temperature as high as 35 °C - 37 °C & with no rain for days, recently in Malaysia. But the reason for a Kulfi at
home is not Summer or the heat. It is sheer self-indulgence. This
Malai Kulfi popped up when my son asked for Kulfi Falooda. He came up
with a simple recipe, a quick fix Kulfi recipe which could be made
within 30 minutes and the rest of the time is for setting. All the more
the recipe had just 2 main ingredients — Condensed Milk & Milk, then
maybe you can add Cardamom Powder, Kewra. Saffron etc., to add flavour
and can be served garnished with nuts.
KULFI — is a Mughal delicacy, crowned and majestically seated
at the top most list of Indian Classical Desserts. It's undoubtedly an
Indian Ice cream, prepared with milk, milk and more milk, condensed and
reduced to give a caramelized nutty flavour and chewy texture,
traditionally flavoured with Saffron and Cardamoms. The amount of Sugar
added to Milk plays a major role in the getting of the perfect texture.
Needless to say, along with skill and experience what you need to make a Kulfi is sheer Patience. Needless to say, I find it tough to get it photographed too. With temperature as high as 35 °C, the Kulfis started to melt
down as soon as I took it out from the mould. It took me around 6 hours
to set it out on top of the ice cube box, before clicking a single
picture. Effort nagged me to the core, making me click pictures leaving
the plate on top of the Ice cube box. Left alone with the ideas which
popped out in my mind to picture these wonderful Kesar Malai Kulfis.
KESAR MALAI KULFI
Patience, is one thing I
can never get hold of. I do not mind going to the length and breadth of getting things as perfect as
possible. But cooking for long hours is not my choice, with just an
exception — KULFI & yet another dish I cook with patience is for Chaat Items like Bhel Puri & Pani Puri. Traditionally Malai Kulfis prepared with just milk
taste
far more authentic Slow cooked and reduced for a long time. But this
Kesar Malai Kulfi recipe is a simpler version of the same which uses Condensed
Milk, which helps to sweeten the Kulfi and also helps to thicken the mix
quickly. To speed up, the process can substitute a few cups of Milk
with Milk Powder too. In my opinion, what we need is a dish similar
without compromising with the taste & texture. And this Kesar Malai
Kulfi does total justice to the terms.
Traditionally Kulfi is set in terracotta pots (Matka). You can set Kulfi
in Kulfi moulds that are available in most of the Indian stores, or you
can even buy them online. Alternately you can set it in stainless-steel
glass or Katori, coffee cups, plastic cups or Popsicle moulds.
Cuisine — Indian
Recipe Type — Ice cream, Dessert
Difficulty — Medium
Serves - 3 – 4
Author — SM
Preparation Time - 10 – 15 Minutes
Cooking Time - 30 – 45 Minutes
Freezing Time - 8 -1 0 Hours/Overnight
HOW TO MAKE KESAR MALAI KULFI
KESAR MALAI KULFI
INGREDIENTS:
Milk — 4 Cups
Condensed Milk — 2 Cups
Milk Powder — 8 Tbspns Corn Flour — 3 Tbspns Kewra Water — a few Drops(Optional)
Cardamom Powder — 11/2 Tspns
For Garnishing:
Cashew Nuts — a handful Almonds — a handful Saffron — a few strands
METHOD:
Mix Milk Powder & Corn Flour in cold milk to make a thick paste, mix well until there are no lumps.
Now pour in of the Milk along with Condensed Milk into a heavy bottomed pan or a non-stick pan and mix well.
Bring it to boil, then leave it on a very low flame for about 20-30 minutes, stirring occasionally.
Scrap the sides in between.
Leave this on a very low flame stirring thoroughly.
Care should be taken not to burn the mix and make sure there are no lumps.
Add Cardamom Powder, Saffron and a few drops of Kewra Water & mix well.
Switch off the flame and allow it to cool.
Pour this into Kulfi moulds.
Freeze the Kulfis for about 8-10 hours or until well set.
Serve Kesar Mali Kulfi chilled, garnished with finely chopped nuts.
NOTES:
Adding Corn Flour helps to thicken the Kulfi Mix soon. But adding it is purely optional.
Use a wide heavy bottomed pot to simmer the Kulfi Mix.
The large surface area of the pot will speed up the process.
While boiling the milk, stir it frequently otherwise it will tend to burn and will totally spoil the taste of Malai Kulfi.
For a soft Kulfi add more sugar, also sugar helps in scalding down the milk mix soon.
Pour only 3/4 of the level in the mould, while freezing them it tends to expand.
HOW TO REMOVE KULFI FROM THE MOULD:
Run each mould with
the lid on under a tap of running warm water or fill a bowl with warm water, stand the Kulfi mould in the bowl for a few seconds.
Carefully invert the mould on a serving plate holding on to the stick.
Alternatively, can twist the mould between your palms of both of your hands.
The idea is to make the mould warm so that the Kulfis come out clean from the mould.
Both ideas work best.
Or simply scoop it with a spoon and eat it as you eat an Ice cream.
KARACHI HALWA - BOMBAY HALWA
In my opinion, Indian Sweets are quite tricky when the recipe asks for Sugar Syrup with string-level consistency. 1 String... 2 Strings... 3 Strings, and there I fall out slipping on the strings. Ironically I was finding it difficult to perfect it. Least to mention the trial & errors, few recipes went into the trash, some left alone with the idea that I cannot master it at all & so on. So all these years you wouldn't have noticed any hardcore Indian Sweets in my blog, even the classic ones like Laddoo & Mysorepak.
Recently I got along with this Sugar Syrup consistency and frankly speaking, I mastered some classic Indian Sweets like Laddoo, Mysore pak, Badusha & Halwas. Well, the secret is that the recipes didn't strictly follow any of these specific levels of string consistency. So, the Indian Sweet recipes which are to follow, are for beginners or for people who have always struggled with Sugar consistencies, like me.
Well, Karachi Halwa is one such recipe which needs to be cooked in Sugar Syrup, but yet doesn't need any particular string consistency to adhere. So, this Karachi Halwa is going to be an easy Indian Sweet a beginner can master even for the first time. A foolproof recipe, which needs just 3 Ingredients - Corn Flour, Sugar & Water. Then you can add Ghee & Cardamom for an added texture & flavour. If you need an extra crunchiness in this melt in mouth Karachi Halwa, then go ahead and add a handful of nuts to it.
Karachi Halwa or Bombay Halwa or simply Corn Flour Halwa is a popular Indian Sweet made in an Indian Household & a sweet sold in Bakeries. I still remember the way it is sold - as a single piece of Karachi Halwa packed in a see-through plastic paper with a default green colour sticker which comes out to be the brand name and also a sticker which sticks the plastic wrap around the Halwa. I am not sure whether it is still sold like this. A deep Orange coloured Halwa with nuts in between with a melt-in-mouth soft consistency, mildly sweetened & flavoured.
Karachi Halwa is an easy & simple recipe. It requires minimal ingredients & less time. And above all, this is a foolproof recipe. If you are in short of time or with an idea of adding up a few quick-fix delicacies for the upcoming Diwali, then this recipe would be an absolute choice. And above all, Karachi/Bombay Halwa lasts longer compared to its counterpart Halwas which are Fruit-based/Lentil based. Prepare this Karachi Halwa ahead, store it in the refrigerator and microwave it for a few seconds before serving them. When reheated it would turn out to be moist, glossy and soft.
Few points to remember while making this Karachi Halwa:
Stir the Corn Flour with Water by adding little water at a time.
Pour the water gradually and mix it thoroughly.
Make sure there are no lumps in the corn flour slurry.
Use water @ room temperature to mix the cornflour.
Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
Switch off the flame and gradually pour in the corn flour slurry to avoid any kind of lumps.
Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
Add ample of Ghee for an added note of richness & texture.
Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
Grease the bowl in which you are are going to set the Halwa.
In a bowl, mix Corn Flour with 2 Cups of water into a thin batter without any lumps. Keep it aside.
Cut Cashewnuts & Almonds into small pieces and keep it aside.
Grind the Cardamoms with Sugar into a fine powder and keep it aside.
For Karachi Halwa:
Add 2 Cups of Sugar into a heavy-bottomed/non-stick pan along with 2 Cups of Water and mix well.
Boil it on a medium-high flame stirring it continuously, until the sugar dissolves and the Sugar Syrup boils.
Add a teaspoon of Lemon Juice and give a quick stir.
What you need is to just boil the sugar syrup.
Now, switch off the flame and then gradually pour in the Corn Flour mixture and mix well.
Again, switch on the flame and cook on a low flame, stirring continuously. until the cornflour mixture thickens.
It will thicken & turn glossy in due coarse.
Now, pour in the orange food colouring and mix well.
Cook this on a low flame stirring it continuously.
The mixture will turn shiny & glossy at this stage.
Pour in 11/2 Tablespoons of Ghee and mix well.
Cook on a low flame for about 5 minutes, stirring it continuously.
Add in the Cardamom Powder, Cashew Nuts & Almonds cut into small pieces and mix well.
Cook this on a low flame for another 5 minutes, stirring it continuously.
Cook until the Karachi Halwa starts to leave the sides and the pan.
Pour in another 11/2 Tablespoons of Ghee and mix well.
Cook for another 2-3 minutes stirring it continuously.
The Halwa would start to move along with the spatula while you stir it.
Now, switch off the flame.
Meanwhile, grease a tray into which you are going to set the Halwa.
Grease the tray with a little bit of Ghee.
Layer a few small pieces of Cashew Nuts & Almonds on the greased tray.
Pour the Karachi Halwa mixture into the greased tray, spread it out equally & level it up.
Allow it to cool & leave it aside to set for about 30-45 Minutes.
Once set, gently flip the Halwa into another greased tray.
Cut it up into squares and store it in an airtight container.
If stored properly, lasts for about 3-4 days @ room temperature.
Lasts up to 7 -10 days when refrigerated. Microwave for a few second before serving.
NOTES:
Stir the Corn Flour with Water and make sure there are no lumps in it.
Let the water be @ room temperature.
Boil the sugar until it dissolves and the Sugar syrup comes to a boil on a medium-high flame.
What you need is to boil the sugar syrup.
Swich off the flame and gradually pour in the Corn Flour Mixture.
Cook Karachi Halwa, stirring the ingredients continuously throughout the process.
Add ample of Ghee for an added note of richness & texture.
Use a heavy-bottomed well seasoned Kadai or preferably a non-stick pan to cook this Halwa.
Festive Sweets with Rabdi/Rabri
Sweets with Rabri: Festive Rabdi Desserts for Diwali and Beyond
Sweets with Rabri are the soul of an Indian festive table, and this Diwali collection of easy homemade Rabdi desserts brings the best of them together: Shahi Tukda (Double Ka Meeta), Gulab Jamun in Rabri, Ras Malai, Kulfi Falooda and Falooda. Simmer traditional Rabri slowly or take the quick route with condensed milk, and one creamy, cardamom scented base becomes an entire dessert spread.
There was a time when I thought the tradition of preparing Diwali sweets and savouries at home was fading away, especially with the busy schedules of modern day working women. But, how wrong I was!
Social media has shown me that women today still make time to whip up homemade delights, balancing work and family life with amazing finesse. Hats off to the multitasking abilities of women!
No Festival Without Sweets!
No celebration is truly complete without something sweet! Sweets or 'Mittai' are the heart and soul of Diwali festivities, lifting everyone's festive spirit.
For this Diwali, I have curated a few easy to make sweet recipes that are not only quick but also perfect for last minute prep. These desserts bring colour, flavour and joy to your Diwali palate.
Brighten Your Diwali with Easy Homemade Desserts
Light up your homes this Diwali with simple yet delicious Diwali desserts that are sure to impress your guests. Most of these easy Diwali sweets can be prepared in advance and brought together in just a few minutes.
With simple ingredients, a bit of planning and minimal effort, you can satisfy your sweet cravings and delight your guests with these delectable homemade sweets.
What is Rabri/Rabdi
This post totally revolves around Rabri/Rabdi. When it comes to traditional Indian desserts, Rabri is a classic!
This classic dessert is often considered a Bengali delight, but it actually has its roots in Varanasi (Benaras). Rabri is a rich, creamy, milk based dessert that is both decadent and heavy, but trust me, Diwali is the perfect excuse to indulge!
Don't miss out on the Gujarati and Maharashtrian cousin of Rabri - Basundi Recipe, creamy and quicker to make. Yet another Classic Indian Dessert.
Traditional vs Quick Rabri/Rabdi
The traditional Rabri/Rabdi recipe requires slow cooking milk on a low flame until it thickens. Once it reaches that rich, creamy texture, it is sweetened with sugar and flavoured with cardamom, kewra essence and saffron.
Slivered nuts and rose petals add a touch of elegance.
But let's be real, not all of us have hours to spare in the kitchen. That is where quick alternatives like Condensed Milk or Milk Powder come to the rescue, giving you that authentic Rabri taste in a fraction of the time.
Once prepared, Rabri can be stored in the refrigerator for 2 to 3 days or frozen for up to 2 months. Serve it warm or chilled!
Rabri/Rabdi is a classic Indian dessert that originated in Varanasi (Benaras), though it is often associated with Bengali sweets. It is made by slowly simmering full fat milk in a flat pan or Kadai until it thickens and forms layers of malai (cream).
These layers are continuously collected and added back, creating the signature "Lachedar Rabri" with a creamy, layered texture. It is sweetened, flavoured with cardamom and saffron, and garnished with slivered nuts.
Rabri/Rabdi can be enjoyed as a standalone dessert, served warm or chilled. It also transforms other Indian sweets into irresistible festive desserts, which makes it perfect to end a scrumptious meal on a sweet note.
Mango Rabri is a simple twist on the authentic version, where freshly pureed Mangoes are added to 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, this classic dessert will be an added treat on your Diwali platter. And if you are a Mango lover, this dessert is for you.
Mango Rabdi/Rabri in Earthen Bowls
Ready to make it? Here is my full Mango Rabdi recipe, a delicious twist on the classic that is perfect for transforming into a refreshing Mango Falooda!
Versatile Desserts with Rabri/Rabdi
Rabri is not just a standalone dessert. Its versatility allows it to be paired with other sweets, creating mouth watering combinations.
Shahi Tukda/Double Ka Meeta: Transform simple slices of deep fried bread into a royal dessert by soaking them in rich Rabri. A simple yet indulgent treat, perfect for Diwali.
Gulab Jamun with Rabri: Prepare Gulab Jamun ahead of time and serve them soaked in Rabri for a delicious and satisfying dessert.
Ras Malai: Soft and spongy Rasgullas soaked in creamy Rabri make a traditional and well loved dessert.
Rabri with Puri: For a simpler treat, serve Rabri with soft, fluffy Puris.
Kulfi Falooda with Rabri: Combine Rabri with Kulfi, or flavour it to create fancy Faloodas, perfect for cooling down after a spicy meal.
Jalebi with Rabri: Pair crispy, syrupy Jalebi or Paneer Jalebi with Rabri for a heavenly combination.
Malpua with Rabri: An Indian style pancake, Malpua becomes even more divine with a generous dollop of Rabri.
Make your Rabri at home: For a more authentic experience, homemade Rabri gives a richer, creamier texture that makes every dessert more special.
Short on time: Use condensed milk or milk powder for a quick Rabri. Ready made canned Rasgullas with store bought Badam Milk will get you a Ras Malai in just 10 to 15 minutes.
Cool before adding mango: Add the Mango Puree only after the Rabri has cooled, otherwise it may curdle. No further cooking is needed once the puree is in.
Go homemade with Kulfi: For the richest flavour, use homemade Kulfi and Rabdi. Prepare them ahead and keep them in the freezer for a hassle free dessert.
Plan ahead: Prepare the components in advance and bring them together in minutes. Let Shahi Tukda chill for a few hours so the flavours meld.
Serving Suggestions
Shahi Tukda: Serve chilled in decorative bowls with slivers of nuts, saffron and rose petals.
Gulab Jamun in Rabri: Serve in short glasses, topped with chopped nuts.
Ras Malai: Serve chilled in decorative bowls and make it the centrepiece of your gathering.
Kulfi Falooda and Falooda: Serve in tall glasses, topped with chopped nuts and a drizzle of Rose Syrup.
Make it your own style: Add your favourite nuts, fruits or flavoured syrups to make each dessert uniquely yours.
Want that perfect rosy drizzle? Make my Homemade Rose Syrup for your Faloodas.
Storage Suggestions
Every dessert on this page keeps differently, so here is a quick guide first, followed by the details for each one, starting with Rabri. Milk based sweets are always best stored in the refrigerator.
Dessert
Refrigerator
Freezer
Reheating
Rabri/Rabdi
2 to 3 days
Up to 2 months
Warm gently over low heat, stirring, or microwave in short bursts. Add a splash of warm milk if needed.
Mango Rabdi
1 to 2 days
Freeze plain Rabri only
Serve chilled. Do not heat once the mango is added, as it may curdle.
Gulab Jamun in syrup
3 to 4 days
Up to 2 months
Warm in the microwave in 10 second bursts, or gently in a saucepan with a little syrup, until heated through.
Gulab Jamun in Rabri
1 to 2 days
Not recommended
Serve chilled or at room temperature. For warm jamuns, heat them separately and spoon them over cold Rabri.
Shahi Tukda
1 to 2 days
Not recommended
Serve cold, or add a spoonful of Rabri and warm briefly in the microwave in short bursts, since the bread keeps absorbing the Rabri as it sits.
Ras Malai
3 to 4 days
Up to 1 month
No reheating needed. Serve chilled.
Kulfi Falooda
Serve at once, prepare ahead
Kulfi only, 2 to 3 weeks
Never reheat. Serve straight from the freezer so the Kulfi stays firm.
Falooda Drink
Serve at once, prepare ahead
Not recommended
Never reheat. Serve chilled.
FAQ
What is the difference between Rabri and Rabdi? There is no difference in the dish. Rabri and Rabdi are two spellings of the same thick, creamy, slow simmered milk dessert.
Can I make Rabri quickly without simmering milk for hours? Yes. Condensed milk or milk powder gives you an authentic tasting Rabri in a fraction of the time.
How long does Rabri keep? Rabri keeps for 2 to 3 days in an airtight container in the refrigerator, or up to 2 months in the freezer.
How do I freeze and reheat Rabri? Freeze it in a freezer safe container with a little headspace and thaw overnight in the refrigerator. Warm gently over low heat or in short microwave bursts, stirring, and add a splash of warm milk if it is too thick.
Can I freeze Gulab Jamun in Rabri? Plain Gulab Jamun freeze well in their syrup, but once soaked in Rabri they are best enjoyed within 1 to 2 days. Freeze the jamuns and the Rabri separately and combine them when serving.
Can I freeze Shahi Tukda? It is not recommended, as the fried bread turns soggy after thawing. Make the Rabri ahead, fry the bread on the day of serving and finish any leftovers within 1 to 2 days.
Can I freeze Kulfi Falooda or Falooda? No. Serve both straight away. Freeze only the Kulfi, and keep the cooked falooda sev and soaked basil seeds in the refrigerator for 2 to 3 days.
Can I freeze Ras Malai? Yes, for up to 1 month in a freezer safe container. Thaw overnight in the refrigerator, stir well and serve chilled.
Can I make these Rabri desserts in advance? Yes. Prepare the Rabri, sugar syrup and Gulab Jamun ahead of time and bring them together just before serving.
Which sweets go best with Rabri? Shahi Tukda, Gulab Jamun, Ras Malai, Kulfi Falooda, Jalebi, Malpua and even soft Puris pair beautifully with Rabri.
Are these desserts vegetarian? Yes, all of them are vegetarian. They contain milk, ghee and nuts, so they are not vegan.
Are these Rabri desserts gluten free? Rabri on its own is gluten free. Shahi Tukda uses bread and Gulab Jamun uses maida, so those are not.
Are these desserts kid friendly? Yes, they are creamy and mild. Simply skip the nut garnish for very young children.
Recipes you might Like from My Blog
Pairing Sweet treats with Savouries is a traditon of its own. Quick & Easy Diwali Savouries and Namkeens like Murukku, Sev, Mixture (Chivda) and roasted or deep fried nuts are excellent last minute additions to your Diwali Bakshanam list. If you get ready made Murukku flour, you are already halfway done!
With a few simple ingredients, you can easily prepare these crunchy treats, adding variety to your festive snack platter.
Rabri is the perfect companion to a delightful array of Indian sweets, crafting a harmonious blend of flavours and textures. From the melt in your mouth Gulab Jamun and the royal Shahi Tukda to the refreshing Kulfi Falooda and the indulgent Ras Malai, each dish highlights Rabri's versatility and richness.
Whether you make them from scratch or opt for ready made shortcuts, these sweets promise to satisfy every sweet tooth at your table. Rabri is where the magic begins, one slow, patient simmer at a time.
Are you ready to impress your family and friends? Start with a bowl of homemade Rabri, and let the rest of the festive spread follow.
Celebrate this festive season with these simple yet delicious homemade delights that carry the warmth of your own kitchen. Wander through the rest of my blog for more festive treats.
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
